It just keeps going

  Planting herbs was one of the smartest things that I have ever done. Not only are they great as culinary flavorings, they are also wonderful in home remedies.  Whereas most folks have these little one or two ounce bottles of "spices" on their racks, I have quart jars and a few gallon jugs of the things.  Yes, I honestly use that many herbs and spices.  Most of these, as of late, have been grown in the garden just outside the back door.  The herbs seem to flourish, which in turn, helps us stay healthy. I dry herbs all summer so we have a continuous supply all winter.  Now that I have such a nice greenhouse, we will also have fresh herbs during the cold months.

  Today as I was out watering what little garden remains, I noticed that the Thai Basil has bolted.  Blooms and seed florets filled the tops of the plants. Well, I guess that means the end of herb drying for this season. The taste of the basil changes greatly once the plants flower.  Now comes seed-saving.  Enough seeds will be dried and saved to replant any that do not return from root stock next year.  

  The Thai Basil is a bit spicier than Sweet Basil.  It has a hint of licorice which makes it ideal to use with seafood, chicken, pork and pasta dishes.  I find that you have to be careful drying this herb as it has a tendency to turn dark and lose a lot of its flavor.  Freezing it in broth (chicken or vegetable) is a fine alternative way of preserving it for later use.