The potted herbs clustered around the backdoor are mid-summer hearty and offer a veritable Pantone spectrum from dusty silver sage to vibrant Genovese basil – my version of “50 shades of green.”
The basil crop is the best I have ever grown although, as to what might be different, I cannot claim credit as a variety of factors are equal – bought at same greenhouse as previous years, planted in the large Italian terracotta pot that formerly held a St. Thomas, V.I. lime tree from Dad, and tucked under the wind chimes on the left side of the doorway. Every day with easy morning sun and cool afternoon shade.
In an attempt to capture the lazy summer day in a jar, this morning’s task included harvesting and drying fresh basil. Great for aromatic hearty winter stews or tasty marinara sauce garnished pasta.
Happy Gardening and Bon Appétit!
PS – Ever the librarian, my backdoor crop in alpha order: basil, bay leaf, dill, nasturtiums (although technically not an herb but an edible flower – both leaf and blossom), oregano, parsley, rosemary, sage, tarragon, and thyme.