Basil, Basil Everywhere!

This time of year my Basil is usually on its last legs. The Las Vegas sun is punishing, and Basil has a hard time making it past the hot days of July. Well, we’ve already had many days with temperatures well over 110F, and my Basil is still going strong. I mean really going strong and thriving well. It’s growing faster than a creature in a bad 1950s horror flick.

That’s why I’m asking for help!

I’ve eaten more Caprese this year than I have in my entire lifetime to date. I have made Basil oil, Basil paste (excellent on Gazpacho or cold tomato soup), Pesto, and Tomato and Basil soup. I’ve sprinkled it on just about everything that’s not dessert, and it’s still growing. Like a weed.

I have several tall stands of Sweet Basil, one large stand of Purple Basil, one of Mammoth Leaf Basil (just like Sweet Basil, in my opinion), and Lemon Basil that’s about two or so feet tall and wide. And, yes, it is really lemony!

I’ve found that if I use the Lemon Basil in cold soup or Gazpacho, then I have no need to use extra lemon or lime for seasoning. It’s that citrusy.

So here’s my challenge. What do you do with Basil? Any ideas would be greatly appreciated, since I do want to continue to use it until it finally, completely dies. Fresh Basil from the garden is just incredible, and it tastes like summer.

Thanks for your input!

PS: And then there’s the mint that I ripped completely out last year, figured was completely kaput, but which has since returned and is now as tall as my dwarf citrus trees. Help!

Related articles by Zemanta

• Hug Cellars - 2007 Cedar Lane Vineyard Arroyo Seco Sauvignon Blanc. Whew.
• Roasted Tomato Soup with Ground Beef, Sausage, Garbanzos, Macaroni, and Basil
• Chill out with cool summer soups
• Grow your own herbs (Part 2)

Sphere: Related Content