Lots of basil, which is still growing in this heat (bless Mediterranian herbs). I chopped and froze a container of it. We still have thyme and rosemary, but the parsley and marjoram are goners. Marjoram lasted three years, so I can't complain, especially since I have lots of dried marjoram in the pantry!
Netty, wish I could send you a couple of my basil plants. As I posted before, I keep cutting basil and putting a stem or two in a glass of water to use fresh. Then dinner plans change or I get lazy (guess which!) and the basil stems develop roots. Being frugal as well as lazy, I pot them up and end up with more basil plants than I need. Around here, herbs are a foreign element. If it ain't salt or pepper, they don't want it on their "vittles". Trying to give away herb plants or even dried herbs is harder than convincing folks a skunk is just a differently colored cat.
I have tons of basil, purple and green with big leaves and small, it is really great. I will leave them to flower for next years seeds
Odif, I have seen purple basil, but never tried it. Please tell me, does it taste the same as the green basil?
@marlingardener purple and green tastes the same. Thai basil is also purple and is not quite the same taste.
Odif, thank you for explaining. I'll plant some purple (not Thia) next year, just for the color in salads.
