I've already mentioned that during winter, I'm trying to use rosemary instead of basil, as it seems to last a little longer in the cold reaches of north west Europe.
Having said that, I couldn't help myself, and bought a new potted basil plant on Saturday.
I was going to (at last!) make my own pesto sauce last night, but then I realised I'd used all my pine nuts up last week for a beer-snack. And lo-and-behold, I came to water it this morning, and the basil plant's already on its last legs, after two days.
I'm pretty sure it's the cool temperature, because during summer they can last for a month or two on my kitchen windowsill. If anyone's got any green-fingered tips, do let me know!
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