One of the great characteristics of culinary herbs is that besides looking

attractive within your landscape, they remain evergreen throughout the

winter season.

 

This evergreen list is a long one: rosemary, garden sage, thyme, oregano,

garlic and onion chives, salad burnet, savory, lavender and the two

parsleys (Italian and curled) all keep their leaves during the winter.

 

I must mention two herbs however that are actually annuals in their

growth habits: basil and cilantro. These culinary herbs grow in entirely

opposite seasons.

 

Basil loves the heat of summer, while cilantro loves the cool temperatures

of fall and winter. So now is the time to plant cilantro… and now is the

time to harvest basil before it is lost to the first freeze.

 

If you are wondering what to do with all these basil leaves, you might try

your hand at making some pesto. Pesto (from the Italian verb ‘to crush’)

is a versatile sauce with many uses in pasta, soups, pizza and for flavoring

breads. Also it is easy to store in the freezer. (We fill old-fashioned ice trays

and use cubes for soups and pasta dishes.)

 

As Chef Norris Sebastian demonstrated recently at the nursery for one of

our Sunday afternoon talks, all you need to make a great pesto is olive oil,

basil leaves, pine nuts (substitute walnut or pecans), garlic, and parmesan

cheese. Here is a traditional Italian recipe that my family always enjoys.

Ingredients:

2 to 3 cups washed basil leaves

3 tablespoons pine nuts

½ cup of olive oil

2 peeled garlic cloves

½ cup fresh parmesan cheese

A pinch of salt

3 tablespoons soft butter

                     ~

Mix the basil leaves, pine nuts, olive oil, salt and garlic in a food processor

and process until blended into a smooth paste. If it’s too dry, add a little

more olive oil. Transfer to a bowl and stir in the grated parmesan cheese

and the soft butter. Your pesto is now ready.

                                 Happy Gardening Everyone!