basil and rosemary herbs

Basil & Rosemary Bouquet, Horsenettle in Fruit

If I had more sun I would grow lots and lots of basil every year. Then I would have enough to make pesto, eat fresh basil on every pizza I make, and put it in every summer caprese salad. And tomato-basil sandwiches! I love those.

But the hardware store in town will sell me two-inch pots of it in the spring; I just wish they weren’t quite so expensive.

Nonetheless, I buy a few fresh sprigs every year, pot it up and put it on the deck, and enjoy fresh basil at least a handful of times during the summer.

basil & rosemary bouquet
basil & rosemary bouquet

And here at the end of the growing season, I’m celebrating the last few spikes of basil, which I’ve finally allowed to bloom. I had both purple and green basil this year, along with a rosemary.

I also can’t keep rosemary going over the winter where I live, so that’s another herb I buy every spring. I don’t use it as much as basil, but I still love the flavor and the scent, and sometimes I put the last of the rosemary into salves, too.

basil in bloom with rosemary
basil in bloom with rosemary

Finally, I’m seeing all the Carolina horsenettles (Solanum carolinense) in fruit right now. These are in the nightshade family and not edible, but I think they are so pretty, especially when the fruit is still green and stripey like this.

Carolina horsenettle fruit
Carolina horsenettle fruit

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