Just beyond the last chill of winter lies a place where perennial patio dwellers linger over glasses of wine and caprese salad. If you close your eyes for just a moment you can probably place yourself there and imagine plump, red tomatoes and the tangy bite of balsamic vinegar. You can likely see the vibrant green of the fresh basil, too. There… right there… is where our story begins today.
Blame it on my Mediterranean blood or my love of food, but I cannot get enough basil. It regularly claims the majority percentage of our garden space. Summer is filled with pesto, salads, pastas and even cocktails all fragrant from fresh basil. To have enough ready we start it from seed inside. It’s easier than you may think and the results are well worth it.
savour… fresh ingredients