Basil plants unfortunately do not survive the winters here, no matter how mild our Auckland and even Northland winters really are. Such a shame as the plants grow so well from spring to autumn, and using dried basil in winter is just not the same.
But as long as it lasts, I add bucketfuls of basil to salads, sauces, cheeses, pastas, pesto’s, fish and meats. Sometimes I just pick a leaf and rub it between my fingers to get the house smell lovely. I know not everybody is into it, but for me it almost the same effect as freshly baked bread. Happy, homely, fresh local food feelings !
Today I use it to add to the beautiful pears my friend gave me from their garden in Mangawhai, some locally made blue brie, a dressing of olive oil, a little balsamic, and some ground pepper. To top it off I’ve added some freshly roasted local chestnuts cut in small pieces sprinkled over the top. I don’t have any rocket available at the moment , otherwise I would have added that too!
Hello. This blog makes me hungry! I’m looking forward to day 3.
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Love your “B” Day!! I also cannot wait for more . . . Cheers, Denise
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Basil (especially fresh) in cooking is so so yummy!
Good luck with the 2015 A to Z Challenge!
A to Z Co-Host S. L. Hennessy
http://pensuasion.blogspot.com
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I love basil! It’s my favorite herb.
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Basil is the best! I imagine it’s the middle of the night in New Zealand? We’re on the letter C over here on this side of the globe.
2015 A to Z Challenge Co-Host
Matthew MacNish from The QQQE
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