There’s a lot of different types of squash out there, from tiny little pattypans to massive pumpkins, and all of them have slightly different colors, flavors, and textures from one another.So you’d think with all the variety out there, it would
06.06.2023 - 17:17 / gardenerspath.com / Laura Ojeda Melchor
Keeping Basil When It Gets Chilly: Fall and Winter Growing TipsThe first spring I spent in Alaska, I got a strong hankering for fresh basil. I craved sandwiches on ciabatta bread with mozzarella cheese, fresh tomato slices, and aromatic basil leaves.
Nothing could taste more like summer, and when you live in Alaska, summer is a glorious and highly anticipated, though short, season.
I longed for these fresh delights in the muddy throes of spring. But alas, I couldn’t find any fresh basil at the supermarket, and the local plant nurseries and greenhouses hadn’t opened yet. That’s Alaska for you.
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So I gave up and decided I’d have to settle for store-bought pesto. But as soon as the earth in my garden thawed, what did I sow first?
That’s right. Basil (Ocimum basilicum).
This member of the mint family, Lamiaceae, is easy to grow from seed. Mine sprouted after a week of intense Alaskan summer sun, and before long, each plant proudly displayed lots of tiny little leaves.
I was so excited that I plucked one leaf from each plant, chopped it up small, and made my mozzarella-tomato-basil sandwich. I will say the fresh herbs tasted a little… premature. But it was still delicious!
A few months later, I had tall, leafy basil that was absolutely thriving.
Yes, I ate a lot of sandwiches after that, and I don’t regret it.
But here’s the thing about Alaskan summers: they’re short. By September, the nights were beginning to feel chilly again.
I knew that if I wanted to enjoy fresh O. basilicum in my pasta, pizza, and sandwiches through the winter, I’d have to bring my plant indoors.
You can do this with your basil too, and I’ll teach you
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