When I was a mere coed at Ole Miss, I wrote for “The Daily Mississippian” under the penname ”Basil Metabolism.” All my buddies in the journalism school called me Basil. I guess the moniker was prophetic because so many years later, I find that basil is one plant I can grow successfully. (However, my metabolism seems to get more sluggish with every passing year.)
A trendy, tasty herb, basil has come into its own in recent years as one of the most popular homegrown seasonings. In fact, you can sprinkle basil on anything and improve the flavor. Continue reading
It’s almost lunch time and I’ve decided it’s time to harvest some ingredients for a homegrown salad. You can see my pot-fresh ingredients in clockwise order: The nasturtiams give the salad a peppery bite, fresh basil (a must for any self respecting salad maker), lettuce, spicey oregano and curly parsley.
The only thing missing is a big red juicy tomato – but I’m working on that – have seven tomato plants tucked around the yard in the few locations exposed to direct sunlight. Today I must settled for the ridiculously expensive “on the vine” varieties from Jiggly Wiggly. They’re worth every cent.
Be assured I’m not eating the hostas spilling over the border beyond the bar. On second thought, they might add a nice touch. I will google them and make sure they’re not poisonous. It would be so embarrassing to have my obit read that I expired from hosta ingestion.
Later………strolled out front to check on the progress of my tomatoes and lo and behold I have three tomatoes on one of the vines! Won’t be long now…