John doesn't waste time either - the same day he offered me a cutting, there was a notification of a shipment from USPS, and today a Priority Mail box showed up along with the bills and catalogs (I get the bills, the wife gets the catalogs). Inside was this interesting green plant, with a heady basil odor.
According to John, it will overwinter easily (it'll have to be repotted before it gets too much bigger though) and will grow up but not out very much, with the plant reaching a maximum height of 3'. Its full profile can be found at the Herb Society of America.
I'm excited, both about the chance to try a new variety and at the opportunity to overwinter basil... pesto in January, here I come!
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Comments: 22
Shannon - we have chives sprouting in our compost pile, and a volunteer tomato that grew up on the back fence. Given the birds and squirrels that got at the fruit last year, I'm surprised there weren't more....
Rose - the HSA's hardiness guideline states only "minimum 50 degrees" but gives no cap. I'm assuming that means it can handle heat - it is also referred to as "Greek" columnar basil, and there are parts of Greece that get pretty hot.
As for Rose's question, my mom lives in Jacksonville and it's growing there(although she can grow stuff and they live on a regular basis, so maybe it takes more care?) Not sure about farther south, but if you've ever been to Jacksonville in August, it's not exactly cool there either.
Alexis, thanks for the additional information. If I can grow Genovese basil here in the Ohio Valley, where it gets up to and above 100 on a regular basis during the summer months, I think this Greek basil will manage...
(I assume it's actually named after the island...)
MDC, I haven't yet. I'll let you know...
Hmmm I never thought of growing herbs too. Let me just get my rhubarb actually "working" and maybe a couple of tomato plants (hint, hint Shanniyah) first. Then maybe I'll work on this side of things.
I am going to pull one of 2 plants out of the ground and make pesto with the basil I have now. I make it without the nuts and cheese and freeze it in cubes in the freezer. When I want to eat it, I defrost, add some cheese and some pumpkin seeds (or sunflower as my son is allergic to nuts) and we have a taste of summer in the middle of February.
My six basil plants survived being blown around by Hurricane Ike but are all standing at a 45-degree angle now. I think this Sunday, when we catch up on the rest of the cleaning (now that we have power back again) I'll make some more pesto...