The first time we made pesto, we were naive. We got a recipe and then went over to the grocery store to buy the equivalent of two cups of Basil. The equivalent of 1/8 cup of Basil was $2.99. Making pesto was suddenly put on the backburner. We found other alternatives. We went to one of the great local Farmers Markets and got a much better deal. However, we were still scratching our heads. Couldn’t we spend $2.00 on seeds at a garden center and grow our own? Yes. The first year we grew our own, we had a ton of basil. The plants produced from June all the way until our first frost in late October. This year we planted 6 Basil plants and have had more Basil than we know what to do with. We’ve made pesto, used it fresh in marinara sauces, dried it for future use, and of course used it to make traditional Margherita pizzas. Don’t forget that Cajun, Thai, and Indian food can use Basil as well. This is a standard herb.
The other herbs we grow are Thyme, Oregano, and Rosemary. These are all useful dried and fresh for all kinds of cooking. Thyme is one of the best seasonings for chicken noodle soup and Italian ragu. Each time we pick our herbs, we make a decision to either dry them or save some to use fresh in a recipe.
Growing herbs and vegetables has become a family tradition that is beyond just our frugal personalities. Our kids participate and see that you can grow your own food. We actually are eating what we grow which has improved our quality of life. We didn’t have to become gardening experts. All we had to do was a little reading and make a minimal investment of physical labor. I’ll write soon about our Cherry Tomatoes and Jalapenos.
