Harvesting Basil
July 25, 2009 { }
My husband and I worked in the yard this morning. He usually does this task by himself but he’d been traveling all week and was (still is) exhausted so I insisted on helping him. Once we finished mowing, edging, pulling weeds, and cutting back some plants I thought I should finally harvest my basil.
I’d decided quite some time ago that I was not going to post about basil and pesto. Pesto posts abound this time of year and, at least for me, it’s gotten boring.
Yet, as I harvested, washed, and prepared my basil I was overwhelmed by a sense of peace and calm, my senses full of its distinct, earthy scent. Examining each leaf, I was reminded of the perfectly imperfect way nature insists on life. I’ve taken cutting after cutting from my plants and still they grow, becoming fuller and stronger each time.
My life has been like that. Out of adversity, I grow stronger. Most recently, my husband and I have found out that we may not be able to have children. It was devastating at first, our hearts broken, our eyes full of tears. A few weeks have passed, though, and we’ve decided that just for today we’re going to enjoy each other and our lives right where we are.
Something shifted when we both let go. Our pain dissipated and was replaced with a deep calm and an inexplicable knowing that all is as it should be. Most importantly, though, our love for each other is deeper than ever, honoring each moment we have.
Insisting on life.
I now understand why there are so many posts about growing basil and making pesto.
The pesto I made today included the standard fare – walnuts, pine nuts, garlic, basil, olive oil, and parmesan cheese. I won’t bore you with my recipe. Instead, I offer you some interesting variations on an old favorite.
Take a look at:
Garlic Scape Pesto at Gluten-Free for Good
Sun-Dried Tomato Pesto at Kalyn’s Kitchen
Artichoke Pesto at Gluten-Free by Nature
Enjoy!
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7 Responses to “Harvesting Basil”
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Meet Amy Green
Nearly 6 years of living free of refined sugars and gluten has stopped my food cravings enabled me to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.
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July 26th, 2009 @ 1:07 pm
Your basil looks beautiful. I’m sorry to hear about your news. I’m sure it’s hard, but it sounds like you’re in a good place. This “change of plans” may lead you down some wonderful path you never expected to be on.
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Amy Reply:
July 26th, 2009 at 7:29 pm
Thanks for your encouragement Linda. All things happen for a reason, huh? We will see where this path leads us.
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July 26th, 2009 @ 3:42 pm
Wow, that’s a lot of basil in the picture! How many plants do you have? This reminds me that I too have basil to harvest. Do you usually can or freeze your pesto? I normally freeze it, but I am attempting canning for the first time this weekend (yikes!).
[Reply]
Amy Reply:
July 26th, 2009 at 7:34 pm
It’s only two plants – can you believe that? I froze this batch – first I sterilized the jars in the dish washer. Then, after filling the jars, I topped the pesto with a film of olive oil before putting on the lids.
Have fun canning – I love it!! I get such a sense of accomplishment when I see my jars lined up, all sealed. Let me know how it goes.
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July 27th, 2009 @ 5:27 pm
I’m so sorry to hear about your news. I’m glad you’re feeling as though you’ve been able to let go in a sense. I have never met you but I get the feeling if I ever had the privilege to meet you, I would really enjoy your company! You seem so genuine and positive. My heart welled up for you reading this post. Thank you for your honesty.
As for the basil….I bought a ton the other day with the roots still on them and put them in water in a vase. I will probably make some pesto, but I was wondering…how long do you figure it will last in the vase? It seems to have really brought it back to life.
[Reply]
Amy Reply:
July 27th, 2009 at 9:07 pm
Jen – Thank you. You are so sweet. I must say that I feel the same way about you. It’s so wonderful to be able to know people across a not-so-virtual connection.
About your basil – I’m not sure how long it will last with it’s roots on in the vase. I’m sure you could plant it if the roots are adequate and it would grow like crazy. Ours did, even after several transplants. You can cut it back and it just keeps growing.
If you put it in the fridge, make sure the leaves are dry & put it in a plastic bag with a damp paper towel. It will stay green for a few days.
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July 29th, 2009 @ 4:57 pm
Pesto, yum!!!
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