I have seven days to use my herb garden harvest before prepping the plants for winter. Ideas needed! [more inside]
So I'm cruising through my new Ball canning cookbook and they have recipes for herb jellies, bwee!!! They all call for a good dry white wine. I've never been a wine drinker, so I'm looking for suggestions. What are some good, dry white wines that you've drunk and/or cooked with that you would recommend for basil and rosemary jelly? Since I'm going to be canning in large amounts, I would appreciate suggestions that aren't $100/bottle.
I have some basil-infused vodka that is ready to use, but I am having difficulty coming up with interesting cocktails to make with it. I am aware of Bloody Marys, but what other delicious beverages can and should I be making with this? Obscurity of ingredients is not an issue. Thanks!
One of those dishes that has never been written down is begging for a name. [more inside]
Where can I buy Thai Basil in NYC?
Smells like Basil - What is this plant? [more inside]
Just got a bunch of beautiful purple basil at the farmer's market this morning. What recipes can I use it in?
A LOT of fresh basil - now what? [more inside]
We've got sage, chives, and sweet basil growing in small pots this summer. I've got a few recipes that use one or the other of them, but I know I could be doing more. What else can I do with them? We eat pretty much anything, except we avoid starches (so pasta, potatoes, or grain ideas won't help us much). I'm open to everything from "throw some chopped chives into scrambled eggs" to more formal recipes. Ethnic foods a plus, but hardly required.
Why does my pesto sometimes stay a gorgeous green color and sometimes turn this horrible brown? [more inside]
Is my basil okay even if it's now a different color? [more inside]
Why do you have to be 18 to buy Basil plants? [more inside]
Weird question about Thai food. [more inside]
My outdoor basil plants are being chewed away by something that leaves behind tiny black grains. Who is the culprit, and how can I stop it? [more inside]
What to do with my basil bounty? Looking for yummy recipes that will freeze/keep well, as well as recipes to take advantage of special flavors/colors, etc. [more inside]
Can I replant rooted herbs I got from a local grocery store? [more inside]
Made some pesto with chili pepper leaves by mistake. Now what? [more inside]
Last summer, I was walking through Boy's Town here in Chicago when some guys handed me a mint plant to advertise some new plant delivery service in the area, focusing on plants for cooking. I did not want to raise fresh herbs last summer, but now I do and, although the mint is thriving in my mom's garden, I have lost the business card that came with it! My websearch skills are not helping me find them; anyone know the company? [more inside]
Does basil fried rice taste like marijuana to anyone else, or is it just me? Am I tasting the spice wrong? [more inside]
A bartender made me an awesome drink that had basil, cucumber, strawberries, and (white?) rum in it. What was it? [more inside]
I'm looking for a lemon basil marinade my dad used to buy but hasn't been able to find in quite some time. [more inside]
I have a big, bushy, fragrant, delightful Sweet Basil plant... and nothing to do with the astounding amount of basil it's producing. [more inside]
Will my cat eat basil? What happens if she does? [more inside]
Solar-powered and/or hydroponic apartment gardening: have you done it or something like it? Do you like or dislike any commercial solar kits or hydroponics kits, or suppliers of seeds & equipment for container gardening? [more inside]
What do I do with all this fresh basil? [more inside]
So I was blessed this past week with a gift of a mint plant and a basil plant. They're both potted and on my windowsill now. Let's say I want to make something with basil. Do I just pluck the leaves off? Is there some sort of special pruning I need do?