Southern Gardener
Deeply Rooted
here are a couple of pictures. I had to use a little decorative garden shovel to prop it up.
Sweet Basil
Sweet Basil
Cinnamon Basil
- Thread starter Southern Gardener
- Start date
vfem
Garden Addicted
Cinnamon basil is awesome on strawberries with maple syrup over ricotta cheese!!!!! 
NwMtGardener
Garden Addicted
Whoa thats a huge basil!! Love it, I'm so jealous! I was just out looking at my TEEEEEENY basils (the biggest have 6! Leaves) and some of them look like they got FROZEN recently. INSIDE THE GREENHOUSE!!! Theyre so sensitive and the weather here has been awful.
Btw, thinking of basil... My opals were supposed to be purple, and only 1 came up that way, anyone else have that problem? I'm SURE I didn't mix up seed, bought them and planted on a different day than the genovese and "Italian".
Btw, thinking of basil... My opals were supposed to be purple, and only 1 came up that way, anyone else have that problem? I'm SURE I didn't mix up seed, bought them and planted on a different day than the genovese and "Italian".
hoodat
Garden Addicted
I also like the Thai basil. It has sort of a cinnamon taste and more robust flavor.
vfem
Garden Addicted
I always use thai basil in my asian cooking... so much more flavor with things like rice wine and ginger. Amazing in stir fries and lo mein noodles. YUM!
digitS'
Garden Master
So, that's a single plant, Joan . . ?
!
No, the Dark Opal is exactly like that - variable. If you would like to use it with your flowers as an ornamental, you may want to separate out the real dark ones
. Some folks swear by Opal for drying. It is really in a different class from the Italians . . . more civilized people tell me.
Steve
Things like this don't even occur to me! Why do I have to be such a barbarian . . ?
Ha, you have about the same basil as I've got! Do you really taste any difference that warrants using a Genovese for pesto and an Italian sweet for tomato sauce? Uh oh . . . now I'm afraid I may have exposed myself as a barbarian again
!No, the Dark Opal is exactly like that - variable. If you would like to use it with your flowers as an ornamental, you may want to separate out the real dark ones
. Some folks swear by Opal for drying. It is really in a different class from the Italians . . . more civilized people tell me.Steve
- Thread starter
- #7
Southern Gardener
Deeply Rooted
yup steve, the cinnamon is one single plant, the sweet is two.
vfem, that sounds delish - I love ricotta cheese.
vfem, that sounds delish - I love ricotta cheese.
NwMtGardener
Garden Addicted
Steve, this is the first year i've grown all these in the same conditions so i could really compare them! I made one crucial mistake tho... I only wrote ONE plant marker for each varietal...so now that ive shuffled them around, and repotted, i only have one of each marked, and like 8 mysteries!! Oh well, I'm sure i'll love them all!
