Bushy and productive, the tight mounds of small leaves are a very flavorful pesto ingredient. This delicious, edible herb resembles the boxwood plant. It is compact, neat and tidy, and is well-suited for edging around the garden or patio areas. This is also a great cultivar for small space container gardening. The taste is a little zestier than Genovese basil and can be used in many dishes in place of other basil varieties. Leaves can be dried or frozen for later use.
You can pick leaves to use in recipes as needed. Use in flavored vinegars or freeze leaves in ice cubes. Harvest sprigs just before the flowers open for most intense flavor. Strip leaves and either chop or leave whole. Fill each cell of an ice cube tray 3/4 full, add hot water to cover and then freeze (hot water helps the leaves retain their color). Remove cubes from trays and store in a freezer bag or container to add to your recipes later.
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