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Old 07-18-2010, 05:03 AM   #11
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My plants are also in large pots. We started from seed and used Miracle Gro gardening soil with the slow release fertilizer. They get afternoon sun and we have had quite a bit of rain, but we water when the soil feels dry.
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Old 07-18-2010, 05:08 AM   #12
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Oops forgot to thank you all for such excellent suggestions. I'll get foing and try them all!
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Old 07-18-2010, 09:10 AM   #13
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CIOPPINO!!!
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Old 07-18-2010, 10:22 AM   #14
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I chop my extra herbs and pplace 1-2 tablespoons in each part of an ice cube tray, cover with water and freeze. The cubes can then be used in soups and stews, any cooked dish.
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Old 07-18-2010, 04:54 PM   #15
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Quote:
Originally Posted by Kayelle View Post
I'm green with envy lindalou!! I just love basil and my plant is such a pitiful thing.
The leaves are small and sickly. It gets a little water every day on my watering system, so I know it gets enough. You or anyone else have a secret for an abundance of basil? Hope I didn't hijack this thread.
Kayelle, while I am not a plant expert by any means, but from my own experience in growing a little basil on my window sill for several years, I can be fairly sure that basil also needs to receive a good amount of direct sunshine, in addition to sufficient amount of water. One year our basil was kept on a spot where it was mostly in shade and they didn't fare well at all, but on a sunny spot they keep themselves quite well, deep green coloured and healthy looking. When you think about it basil is a typical summer plant, so it is little wonder. So try to move them in sunnier spot
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Old 07-18-2010, 05:42 PM   #16
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i grind or cut up the basil ,mix it with evoo and freeze it in muffin trays ,then remove and vacumn seal ,pesto tastes fresher with the other ingredients added when you need to make it, IMO. It lets you do something else with it if you choose to . also if you pack a thin layer of leaves in a Foodsaver bag and seal it ,toss it in the freezer it works really well . I just find that drying basil doesn't give me good results , the kick is just gone.
I like to make some pizza dough , spread on the the basil/oil mix ,feta cheese ,pumpkin seeds or almonds ,raisins and marinated artichoke hearts . I know it sounds odd but it is goood.
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Old 07-18-2010, 06:05 PM   #17
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Thanks for your help with my pitiful basil, friends. I've concluded it doesn't get enough sun where it's planted. Bummer. I'll plant some more in pots where they can be in full sun.
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Old 07-18-2010, 06:43 PM   #18
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We use Basil all summer as often as possible. Here is a favorite salad dressing:In your blender or f/p put 1/4 c. basil leaves, 1 c. mayo, 1/2 c. sour cream, 1/2 c fresh parsley, 3 green onions and green tops chopped, 1 Tab. vinegar, 1/8 tea. dry tarragon, I use fresh when possible, 1 tea. Worcestershire, 1/2 tea. dry mustard, fresh ground black pepper to taste, 1 clove garlic, 2 tab. chopped chives. Combine all ingredients and blend til smooth,
I also like to pour this over sliced tomatoes,avocados and vidalia s plus some sliced cucumbers.
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Old 07-27-2010, 11:29 PM   #19
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Chiffonade some when you're (making from scratch/heating a frozen/ordering in) pizza. If you're heating or baking, don't put it on until you take it out of the oven, then sprinkle the slivers of basil over the pizza. Yum. You'll get a fresh taste out of the frozen, carry-out, or delivery.

As far as growing, the first year I grew it in my (prolific) herb garden it did spectacularly. So much that I called the local Italian restaurant and offered it to them, and they were absolutely delighted to take all my extra off my hands .... their supplier fell through. There was a frost warning, and anyone who grows the stuff knows that basil just dies at the hint of frost. So I was happy to give it away.

After that first year, though, I couldn't get the basil to grow in the herb garden. It would be beautiful little seedlings one day, then limp the next, then dead. So the next year I bought a planter and although it isn't big, it puts out more than enough for us to eat fresh, freeze (either as pesto or just put in a blender with olive oil, or made into what I call "Thai pesto" that is perfect for green curry). As a matter of fact, I've sworn I'm not freezing any this year, we haven't come close to finishing last year's.
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