And the winner is!
Basil!
One of the most popular herbs! So easy to grow and is amazing in so many recipes! Does well potted as well as planted in the garden. Make sure you keep the soil moist...not wet and allowing it to see 6-8 hours of full sun each day (well, it IS Ohio, do the best you can!). Basil thrives in warm temperatures and full morning sun. If you live in an area with scorching mid day sun, try to give your basil light shade during the hottest time of the day.
Basil is a fast grower so it requires very little to no fertilizing. If you do, use a liquid fertilizer or a good organic fertilizer twice a season. Keep those plants pinched back as soon as you have two full sets of leaves. Don’t let that plant bolt! If it does, trim the stem 1 inch below the flower to keep the plant from producing seeds and becoming bitter.
How to oven dry basil– Remove leaves from stem and rinse in cool water. Lay out to dry on a dish towel. Set your oven on its lowest setting (150 degrees) and line a baking sheet with parchment paper. Lie your basil on the baking sheet in a single layer. Do not let the leaves overlap. Place the basil in the oven for about an hour to an hour and a half. Don’t forget about it! Basil is done when dry to the touch. Set it out to cool. When cool, crumble with your fingers and place in a jar that can be closed. It should last all the way through to the next season! It is safe to practice this method with most any herb.
If you have the chance, plant your tomatoes and basil together! Rumor has it that they will both taste even better..if that’s possible!
