Our herbs are doing well despite the heat. Making sure they don't dry out too much is definitely key in their success.
A few weeks after planting a whole bed of genovese basil seedlings, their leaves were ready to be harvested and put to use. As the plants grow, their bigger, older leaves are tougher and less desirable for culinary uses and their stems become too woody to chew. The smaller, newer leaves however, are great either used fresh with mozzarella cheese or delightfully mixed with pine nuts, parmesan, and olive oil to create a green pesto for use on pasta or sandwiches.
As i harvested i sorted out the flowers and older leaves, which aren't as good to eat and have a different flavor, from the new tender leaves.
About a third of the way through the harvest. Still tons to pick!
A whole dish tub of basil ready for use. Hooray!
I turned over the bed and left it for a week before transplanting more basil seedlings. (The metal bins under the tables are on wheels and hold extra soil.)
In a few weeks we'll have more basil as well as lettuce.Fresh food is the best!
Grow on,
Your Healthy Harvester
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