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"><figcaption>Photo was taken by the author.</figcaption></figure><p id="ff7a">I think my grandpa would be happy that his ammunition boxes have such a peaceful job now.</p><p id="4d45">Listen. Basil is a forgiving plant. You can pinch it daily and harvest the leaves and it will keep on producing more all summer long and into the fall. You can eat it fresh (more on that in a minute) or chop the leaves and stems and freeze in little baggies. You can also just dry it on newspaper and crumble it, and then pop it into a jar or bag and keep in your pantry for months.</p><p id="df66">And did I mention it costs pennies and is easy to grow?</p><p id="a8a4">So where do I love basil? I LOVE it in a pork or beef sandwich and you add about 4–5 leaves just as you would lettuce. Fresh basil leaves have a tanginess that can’t be beaten.</p><p id="dcd0">Or I chop it up and add it to a cup of butter and mix well. Then you roll it into a small log and wrap with wax paper. It keeps in the fridge for a month (even longer in the freezer) and it is wonderful on top of a steak, or mixed into some fresh pasta with frozen peas and olive oil and lemon. It is delicious as a replacement for garlic butter or to elevate your garlic toast to a new level.</p><p id="4769">Summer wouldn’t be summer without thick slices of homegrown tomatoes on a white plate, with a handful of chopped fresh basil, a glug or two of olive oil, a sprinkle of Maldon salt, and a scattering of shaved Parmesan. Easiest salad ever and it is always a winner.</p><p id="7c72">Have some leftover noodles in the fridge? Add a handful of chopped basil leaves, a few slices of tomato and cucumber, a good glug of olive oil, and the juice from half a lemon. Add salt and pepper to taste. Mix it well. You’re going to be a happy camper when you eat that.</p><p id="c6e4"><i>See? I didn’t even mention pesto ONCE.</i></p><p id="fdda">And last but not least, people get confused or uppity about how to say the word BASIL.</p><p id="6587">If you’re from the US — you say BAY-ZLE.</p><p id="cbd3">If you’re from England or Canada (like me) — the proper way to say it is BAAA-ZLE.</p><p id="2d48">Certainly not something to fight about. I’m sure my basil-in-an-ammunition-box would agree.</p><p id="27ea">Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And <a href="https://psiloveyou.xyz/true-love-doesnt-need-flowers-chocolate-or-a-valentine-s-card-b9a291ef4c26?source=friends_link&amp;sk=078a26f01044be800f0f356e2bf97147">this story </a>caught the attention of NBC News In New York!</p><div id="303b" class="link-block"> <a href="https://readmedium.com/the-secret-of-living-a-smaller-life-5083a618d5a1"> <div> <div> <h2>The Secret of Living A Smaller Life</h2> <div><h3>Choose to adapt when life forces you into a corner — you’ll be happier.</h3></div> <div><p>medium.com</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/0*yBS6S3e1nNybROcb)"></div> </div> </div> </a> </div><div i

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Photo by Medical News Today.

The Overlooked Delight of Basil

This little powerhouse herb is so much more than pesto. And I plant it in a very strange place.

Years ago, my husband announced to me that he didn’t like basil. I asked him why. This was serious stuff as I am nuts about basil.

“Because I don’t like pesto.”

So I did what any good wife would do. I planted a pile of it and slowly and sneakily put it into all sorts of dishes. (Not one of them had pesto.)

When he raved about the lamb stew, soup, salad or sandwich — I said,

“I put basil in it.”

His eyebrows went up and he slowly admitted that it was pretty damn good.

Job well done, basil!

This lovely, clean-smelling and delicious thousands year old herb is absolutely stuck in pesto hell. Now, don’t get me wrong — I love pesto. Why? Because when you combine pine nuts or walnuts, olive oil, garlic, parmesan, and fresh basil into one easy, smushy sauce for pasta, chicken, toasted bread, and more — you’ve created something marvelous.

But I digress. I will not share a pesto recipe here, today.

Instead, I want you to come over to the Fresh Basil Side.

Sure you can buy it in the store, and in the winter I do it all the time. But when spring comes? I plant basil in the most unique place on earth.

I plant it in my grandfather’s WWII ammunition boxes. He was in the Royal Canadian Air Force.

Photo was taken by the author in her garden.
Photo was taken by the author.

I think my grandpa would be happy that his ammunition boxes have such a peaceful job now.

Listen. Basil is a forgiving plant. You can pinch it daily and harvest the leaves and it will keep on producing more all summer long and into the fall. You can eat it fresh (more on that in a minute) or chop the leaves and stems and freeze in little baggies. You can also just dry it on newspaper and crumble it, and then pop it into a jar or bag and keep in your pantry for months.

And did I mention it costs pennies and is easy to grow?

So where do I love basil? I LOVE it in a pork or beef sandwich and you add about 4–5 leaves just as you would lettuce. Fresh basil leaves have a tanginess that can’t be beaten.

Or I chop it up and add it to a cup of butter and mix well. Then you roll it into a small log and wrap with wax paper. It keeps in the fridge for a month (even longer in the freezer) and it is wonderful on top of a steak, or mixed into some fresh pasta with frozen peas and olive oil and lemon. It is delicious as a replacement for garlic butter or to elevate your garlic toast to a new level.

Summer wouldn’t be summer without thick slices of homegrown tomatoes on a white plate, with a handful of chopped fresh basil, a glug or two of olive oil, a sprinkle of Maldon salt, and a scattering of shaved Parmesan. Easiest salad ever and it is always a winner.

Have some leftover noodles in the fridge? Add a handful of chopped basil leaves, a few slices of tomato and cucumber, a good glug of olive oil, and the juice from half a lemon. Add salt and pepper to taste. Mix it well. You’re going to be a happy camper when you eat that.

See? I didn’t even mention pesto ONCE.

And last but not least, people get confused or uppity about how to say the word BASIL.

If you’re from the US — you say BAY-ZLE.

If you’re from England or Canada (like me) — the proper way to say it is BAAA-ZLE.

Certainly not something to fight about. I’m sure my basil-in-an-ammunition-box would agree.

Thanks for reading! I have loads of food essays (delicious recipes too) and thoughtful and quirky simpler living essays waiting for you. (Well over 100 of them!) And this story caught the attention of NBC News In New York!

Food
Recipe
Cooking
Herbs
Simplicity
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