I harvested so much basil I’m actually getting tired of pesto.
Yesterday I picked a few fresh leaves and popped them into my mouth. Wow, an explosion of flavor.
This is my first year of returning to gardening after a twelve years hiatus. It’s also my first year with a new property and North Carolina vs Pennsylvania.
We are looking towards Tennessee for retirement in a few years, so I may be in a similar boat as you are now with learning about what grows and what doesn’t for the different seasons (if/when that move happens).
Diana pinged me on the basil. I had more than usual this year and it went late into the season. We like the Italian basil. To store for the winter I take fresh clean leaves, stack them and chiffonade them. Pack a lot into a quart Ziploc freezer bag. Add a good amount of olive oil about 1/2 cup. Squish around the oil to evenly coat the leaves. Put flat on the counter and flatten, working any air up to the top and out. Freeze and when you want to use some break off a chunk. Wonderful with pasta and tomatoes and a little cream sauce. To overwinter fresh cut some nice looking stems medium size and put in a clear and roomy vase. Change the water frequently. You will start seeing roots in a few days. The roots will be very white and will grow quickly. I usually don’t plant in soil because here in west Michigan they new plants only last through January. I just don’t get enough sun. I don’t mind because I usually have plenty in the freezer, this year I made pesto too and have 2 flat bags of that frozen. Sad to say I was lazy this year and cut my cuttings too late. I should have done it in September not October. The plants were getting weak and only one cutting made it and has rooted.