The Big One
We’ve grown Basil for decades, but have branched out from just Sweet Basil to local Italian varieties, such as basilico Genovese, the type used to make the most famous pesto. This beast is a new one this year—basilico Toscano, or Tuscan basil. It turned out to be even larger than advertised.
We ran across this variety when shopping in the OF Richter herb website. Strangely enough, Melanie also has a relative named OF Richter, but he ives in Alabama, not Canada. The description said leavers up to five inches long. Maybe in Canada, but would you believe eight here in the South?
Ocular Proof
Good thing I’m making Creole Sauce tonight–Basil will come in handy.
Southern Fusion Cooking 