We continue to succession plant, weed, and harvest. And though the steady rain, for which we were very grateful this summer has taken pause lately, the fields are still filled with abundance. Our share this week includes: tomatoes, kale, purple potatoes, sweet and hot peppers, bibb lettuce, tomatillos, carrots, eggplant, summer squash, zucchini, garlic, sweet onions, flowers, and sacred basil.
Sacred Basil is one of Lucretia’s very favorite herbs, so she has provided this article by Herbalist Deb Soule. Be sure to make time to read this brief explanation of Sacred Basil, which includes its Indian origins, medicinal qualities and ways in which to use it. Those of us who have worked in the beds beside this herb can attest to its intoxicating fragrance. Lucretia uses it in teas and syrups, and dries it for use in winter. We had such a great crop this year, we wanted to share it with all of you.
This summer, we’ve used sacred basil to make a delightful simple syrup, which we have added to teas and margaritas. Use this Simple Syrup Recipe, substituting the mint with sacred basil. This recipe calls for a 1:1 ratio of water to sugar, which can be adjusted to a 2:1 ratio if you prefer. The syrup will last in the fridge for a couple of weeks, but only if you can resist the urge not to use it all before then!
Image thanks to: sandboxromance.blogspot.com