Hello Basil!
19Friday 01 August, 2014 by Uncle Spike
Every summer I grow a patch of black basil for drying.
.
.
Which ends up spread across the guest bed for drying.
.
.
Before being crushed when dry for use in the kitchen.
.
.
Uncle Spike's Adventures
Opinion, photography & travel blogging from a small rural farm in Türkiye
Page Views
- 560,384 and counting...
Join 2,822 other subscribers
Spike’s Twitter
My Tweets
Search for a post
Posts by Category
Posts by date
- June 2017 (1)
- March 2017 (1)
- February 2017 (1)
- December 2016 (1)
- May 2016 (15)
- April 2016 (33)
- March 2016 (35)
- February 2016 (31)
- January 2016 (53)
- December 2015 (59)
- November 2015 (61)
- October 2015 (62)
- September 2015 (68)
- August 2015 (73)
- July 2015 (73)
- June 2015 (68)
- May 2015 (77)
- April 2015 (73)
- March 2015 (76)
- February 2015 (71)
- January 2015 (76)
- December 2014 (85)
- November 2014 (82)
- October 2014 (84)
- September 2014 (78)
- August 2014 (86)
- July 2014 (77)
- June 2014 (78)
- May 2014 (77)
- April 2014 (73)
- March 2014 (82)
- February 2014 (72)
- January 2014 (73)
- December 2013 (77)
- November 2013 (72)
- October 2013 (85)
- September 2013 (62)
- August 2013 (23)
- July 2013 (6)
- June 2013 (6)
Also Published On:
Copyright
© Uncle Spike, Uncle Spike's Adventures, 2013-2020
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited.
Excerpts and links may be used, provided that full and clear credit is given to Uncle Spike and Uncle Spike's Adventures with appropriate and specific direction to the original content.
Reblogs, pingbacks and other such links in order to use Uncle Spike's material are of course welcomed.
Uncle Spike's Adventures 
I’ve never heard of black basil? I have sweet basil to make pesto, and Thai basil. Thanks for sharing, I will have to find some!
LikeLike
Never knew there were so many types either… check this out!
http://pantrygardenherbs.com/compare-herb-varieties/basil-about-the-different-varieties/
LikeLike
Holy moly, that’s amazing! Thanks for the link👍
LikeLike
Isn’t it great to be able to use your own produce? Have you considered buying a dehydrator? I’ve recently started using mine again and just bought 6 more trays. It’s going at the moment with produce from our garden: bay leaves, parsley (flat and curly), lavender, rosemary, rosebuds and rose petals, hibiscus flowers and some berries
LikeLike
No need here… we have very hot dry summers from May-Oct and even in winter the herbs dry in just a few days with the amount of winter sun we get.
LikeLiked by 1 person
We have a similar climate in the opposite times of the year but I find the dehydrator does a better job and quicker.
LikeLike
Maybe a difference in humidity? I have never had any problem in drying stuff to a crisp in super short time.
LikeLike
It’s pretty dry here but have also loved in even drier places so the slight increase in humidity could be the difference.
LikeLike
I love harvesting my fresh basil. It never makes it to the drying stage. I usually end up making multiple batches of pesto that I freeze in ice cube trays.
LikeLike
We did that a few years ago, but it takes an extraordinary amount to create one small jar of pesto!
LikeLike
Basil is my favorite! And oddly enough, this appeared on my feed right above a recipe blog post about basil chicken quesadillas….
LikeLike
Spooky…. bloggers thinking alike eh?
LikeLike
so that’s what flowering basil looks like … pretty 😀
LikeLike
Funny how many of the herbs look amazing when you leave them to overgrow and seed.
LikeLike
some flowers are even nicer than the herbs! teehee
LikeLike
I love the taste and the smell of basil and have some lined up for my evening meal to use in a new recipe. Sadly, it’s not home grown but I bought it growing in a flowerpot from the supermarket, so it should last longer than from a packet.
LikeLiked by 1 person
Yep, keep it well waterered and they last a long time
LikeLike
Do you save the seeds for next year’s planting?
LikeLike
A few, yes 🙂 But I also like to use packet seeds mixed in to keep the healthy strain going.
LikeLike