Today I planted the first porch seeds of the year. This season I have one planter of basil, and another of spearmint. I'm keeping it simpler than last year, and also planted much earlier.This year I used better soil; have a new, more sprinkly and gentle watering can; and know how to fight bug fungus should it again attack my herbs.
I'm looking forward to making pesto from my basil, Cuisanarting various herb-based sauces, and most importantly, muddling mint for Mojitos and Mint Juleps, which I'll drink in a plastic cup as I take my evening stroll.
I've already got my pine nuts, rum, and whiskey; bring it on, herbs!
1 comment:
Try making pesto with the mint as well. It is tasty and lasts longer in the fridge than the traditional basil kind. It is good with lamb and beef.
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