We enjoy including African Blue Basil in our bouquets in the house but since we are talking food here … give Oh My Dish’s African Blue Basil Vinaigrette a try.
1/2 cup African Blue Basil leaves
1 shallot (chopped)
1/2 tsp. salt
1 tsp. dijon mustard
1 tsp. refined sugar
1 cup white wine vinegar
3/4 cup olive oil
These squat, sweet red peppers are smaller than traditional bell peppers, but even more delicious.
The leaves have a licorice and mint flavor and are used in desserts and dried for tea. The flowers are edible, but they are best left on the plant in the garden due to likely thrips. The hummingbirds will enjoy them. You might also consider including the violet flowers in bouquets.
We conducted a trial of organic Aromatto Basil last year and used it in our bouquets. Our customers agreed with us that it is not only beautiful, but has a good vase life. Everyone enjoys the fragrance, but describes it differently. Our seed producer likens it to Cinnamon Basil and that is an apt description. We have not cooked with it, but one of our customers did and described it as sweeter than Genovese Basil.
Our Arugula Microgreens are alive in a tray of nourishing organic soil and waiting for you to snip them to eat and use as garnish. These little wonders are tangy and fresh, and they pair well with your favorite steak.
We snack on microgreens every day and think they are the healthiest fast food on the planet.™
Store in a closed plastic bag and place in the refrigerator.
This is our favorite Buttercrunch lettuce. All-American Selections winner in 1963 with a delicate sweet buttery flavor. This lettuce is heat resistant and long lasting. And, this lettuce re-grows repeatedly after leaves are cut. That is why it is called a cut-and-come-again variety.
Black Krim’s purple-black fruits with green shoulders weigh 10 to 12 ounces each, and have a rich savory flavor with a hint of smokiness. They are intoxicating.