Next to tomatoes and peppers, fresh basil is arguably the best thing about the summer garden.  We’ve been luxuriating in it.  Everything tastes better with basil in it, even dessert.  I spread some basil butter on zucchini bread and almost fell out of my chair.

I planted LOTS this year and it’s time to go beyond “a sprig here, a sprig there” kind of harvesting before it flowers and the leaves begin to turn bitter and sparse.  A nice haircut now will promote a fresh flush of growth as the plant resets to get to the flowering stage again.

I went out with my scissors and harvest basket and with only a few mosquito bites for my trouble, I brought in the bounty in the photo at the top of the post.  I have three kinds of basil:

Sweet basil.  Classic basil flavor, perfect for pesto, Caprese Salad, dressings.  Everything really.

Mammoth basil.  Gorgeous, huge, crinkly leaves.  Mild basil flavor.  I swap it out for the lettuce in sandwiches.  Bacon, Basil, and Tomato, anyone?

Last but not least, Anise basil.  This is my first year to grow this stuff and I am in love with it.  I was worried it might be too perfumey or too strong for me, but it really is just the most delicious, versatile, perfectly flavored, did I say delicious? basil ever.  Right now we’re eating it on fresh pole beans with red bell pepper and a splash of balsamic vinegar.  Run, don’t walk, to get some of this revelation.

To harvest basil, just take a scissors or secateurs or pruner and clip off about a third of each stem, preferably before it has begun to flower.  No need to be fussy about it.

I am going to make pesto from the sweet and mammoth basil and dry the leaves of the anise basil.  It has an intense flavor I believe will stand up well to drying.  While many people freeze herbs in ice cubes to retain the fresh flavor, I don’t have the freezer space for that (and our power goes out with too much regularity).  I love the convenience of dried herb mixes. (See how to dry leaves in a microwave here.)  Here’s a favorite of mine, and a preview of one of the recipes in our book that’s coming out early next year.

Italian Herb Seasoning, no salt

Mix together 2 Tablespoons EACH, dried:

• basil
• oregano
• rosemary
• marjoram
• thyme
• savory
• red pepper flakes
• minced dried garlic

Store in an airtight container.

So good on eggs, in salad dressing, anything Italian.  A little peeunch between the cheek and gum . . .