Some basils never know when to quit. We had a light frost a few weeks ago. Getting ready for it, I snipped all my basil (big bunches of it!), chopped it, and bedded it down in olive oil in ice cube trays, then put it in the freezer. I've rebagged the frozen cubes for soups and stews this winter. For fun, I put one of the basil tops into some water and left it on the kitchen window sill. When I got back from Massachusetts on Tuesday, I saw that it was putting out roots. There won't be enough sun to keep it happy this winter, so it's destined for soup, too. But before it disappears into a pot of really yummy tomato basil soup (I often make it with canned diced tomatoes, which seem to me to have more flavor than the cardboard tomatoes in the supermarket) I thought you'd like to see it. So here it is: a basil's brief moment of glory, immortalized by the magic of digital photography.
Reading Notes