what's the deal with basil?
It's that time of the year . . . So, what's the deal with basil?
I think I'm getting a handle on it after many years of growing the stuff. I love the fragrance - sprigs of Thai basil with bean sprouts in a bowl of beef & noodle soup, the dominant spice for pasta sauce, etc.
Recently, I tried to come to some vague understanding on the Italian varieties. Sweet basil? Are all Italian varieties "sweet" and suitable for pesto?
I commented the other day that basil is often difficult to get started in the Spring because of disease problems. Noticed Bonnie (HighAlt) has Lettuce Leaf. That's the one I have had the most trouble with - - wonderful basil but problematic.