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[personal profile] ksmith

I like basil. I don’t love it–I don’t find it as versatile as thyme or tarragon, frex. But I enjoy the scent of it on my hands, and it’s wonderful when tossed with olive oil and warm tortellini. I haven’t grown it these last few years, though, because the plants always seem to bolt on me. Lotsa flowers, which are edible if a little bitter. Fewer leaves.

When I was in Madison for Wiscon, I visited the Saturday morning Farmers Market with Jen Stevenson, and wound up buying a small flat of mixed basils, opal and a curly green variety I’d never seen before. At the time, I didn’t know why I was bothering even as I forked over the cash. I think part of me just likes growing things I can cook with. Anyway, two months on, the plants are going great guns, thick with fragrant leaves and not a flower to be seen:

Curly and opal basil

 

For whatever reason, I examined the plants again this morning. Picked a few browned leaves, then looked behind one of the big opals, and found this little guy:

 

Little Basil

 

The curly green plants are shorter than the opals, but this plant is definitely lagging behind. Little Basil. I turned the pot around to allow him to get more sun. I don’t think he can catch up to the other plants, but who knows?

Hello, my name is Kristine, and I feel sorry for plants.

(I also just went outside and rubbed my hands over the basil leaves and oh man do they smell good. A sharp cinnamon edge.)

As for the container Black Cherry, nothing is even close to edible. 9-10 bunches of greenies at various stages, and a number of flowers. I picked a ripe loner last week, and that’s going to have to do for a while. Could be well into August before anything is ready to eat.

Black Cherry greenies

 

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