A culinary herb with a strong smell- depending on the variety, it could be more pungent and licorice-like or more sweet. It has been used in cuisine’s all over the world, but is perhaps most famous for its uses in Italian and Southeast Asian meals.
How to Harvest: Begin light harvesting after plants have become established. It is best done in the early morning when the temperature is cooler and the leaves are less likely to wilt. A full harvest should be completed just before the plants start to flower. Cut the entire plant 4-6″ above the ground to promote a second growth. Leaves are easily bruised when picking, so handle carefully. Do not store at a temperature less than 50°F (10°C).
How to Prepare: Use it fresh to add flavor to almost any meal, just be sure to put it in last as cooking will diminish the flavor quickly. One of our favorite uses is in making pesto. Traditionally this is done by putting it in a food processor with pine nuts, lemon juice, garlic, parmesan cheese, and olive oil; though, it can be prepared with different nuts and without cheese.