Basil = Better Dishes

In the spring, I planted 3 tomato plants (2 cherry), 2 pepper plants (1 red, 1 orange), 3 butter crunch lettuces, 3 basil plants, 2 parsley plants, and 1 each oregano, dill, rosemary, and eggplant. The thyme was planted last year and came back very strong. (Picture of the herbs above was taken in early June. You should see the plants now.)

Well, much of the lettuce was munched by a visiting rabbit, most of the red peppers rotted (I think from too much rain), and most of the orange peppers have been very small (and some turned red instead of orange). The cherry tomatoes have been steadily producing, giving us bruschetta, roasted tomatoes, and salads. The eggplant has produced 3 eggplants, not yet ready to pick. The herbs overall have been fantastic, giving us more than enough to add to and garnish our food.

If I had to pick only 3 items to grow, I would limit myself to basil, tomatoes and parsley. It's been great not having to buy these products at the market. As much as I use basil and parsley, I have recouped my full garden investment (pots, soil, plants). I love being about to step outside to get the fresh herbs.

So many dishes can use a little (or a lot of) basil. Thinking back over what I have been making this summer, I realize many of my favorites used basil. Some of these dishes include the following:

• couscous stuffed peppers with basil sauce
• caprese salad
• caprese pasta
• spaghetti with beef, smoked almonds, and basil
• homemade pizza
• roasted garlic pesto cream pasta
• mini Italian pub burgers
• black bean, corn, and tomato salad
• orzo with roasted veggies
• penne with sun-dried tomato pesto

If anyone has a favorite recipe that includes basil, let me know. I still have plenty to use. And I have lots of rosemary, thyme, oregano, and parsley. The dill fizzled out a few weeks ago, but still gave me enough to add to tuna salad and toppings for salmon.