BTW, if anybody is growing the "Italian basil from Italy" that originated with me... if there are any mature seed stems (brown/dry, with black seeds inside), please snip a couple for me! I'll clean my own... hoping to have seedlings to share in spring but don't have enough seed for that since I lost my crop this year. If seeds aren't ripe/black yet, I'll happily take uncleaned seed at the winter seed swap, just strip it off the stem and let it dry before bagging. Thanks!

Jill-- you sure seem to have NO luck with seeds...Where do they all go??

I just added 2 baggies of basil seeds to your box. One Italian (from 2013)
and one Thai basil, of which I have the most of. Don't know why.....I like the smell?
I have a lot of seeds from the regular Sweet basil too. The one most people use...
Every time I smell the regular. sweet basil-- I think of chicken.
LMK.

Aina is the one who always grows Italian basil. Maybe begging for MY seeds....
She makes a lot of of Pesto.

Gita, actually I generally do very well with seeds. I've just had bad luck with this particular plant recently... 3 years ago I did not get ripe seeds before frost and was down to the end of my much-shared stash..I didn't start basil at all last year.. and this year my italian basil got flooded. I do have a few seeds left so that I can hopefully grow it next year, but I don't have enough for clump transplanting and sharing... I generally try to start 2 flats, cause this is the one everybody wants. I know basil seed is a pain to clean, and I appreciate your sharing it with me in the past... that's why I asked for uncleaned seed, so it would be easier. The 2013 seeds would be great -- thanks!

One of the advantages of sharing around favorite plants and seeds is that if you have a failure, somebody will likely be able to help you get some growing again!

Jill, I planted Italian Basil this year，or at least I think that's what I planted . It has slightly 'wrinkly' big leaves, a real rigorous grower. I normally pinch back basils to encourage branching，so I never get seeds. At the moment, there are some flowers on the basil. I was just about to cut them off. Can you tell if this is an Italian Basil? If yes, I will see if I can get seeds out of this plant.

I talked to Aina and she will save any stems with seed-pods on them.

Of course--I did put a packet of seeds in Jill's box. Enough there to grow a bunch.
G.

OK, Gita. It's better to have seeds that are positively identified. I will not try to get seeds from mine then.

Big THANK YOU to both of you!

Donner, if you do want to propagate that particular basil, just let a couple of flower stalks go. I've found you can have 1 or 2 flower stalks and keep pinching back the other branches -- and the only leaves that will get bitter are the ones on the branch with the flower stalk. When the calyxes are brown and crispy, the seeds inside will be black... most of the seeds will stay put on the stem, so you can harvest all at once before frost by stripping them up off the stalk. Let them dry, then rub between your fingers or use a mortar & pestle to separate the seeds... I use a sieve that catches the big chaff and lets the seeds fall through, and then I just blow away the powdery chaff.

I do have a good stand of "Hot & Spicy" basil, and I'm letting half of it go to seed, so I'll have that one to share. That's the basil that originated from a few seeds Chantell obtained, marked "Goree' Island, Senegal." The small pointed leaves taste like a hot and peppery version of Thai basil, but the blooms are white. As far as I know it's not commercially available, so I do try to get a big batch of seeds from it every couple of years so I can spread it around!

I've decided to make the black bean-corn salad.
http://allrecipes.com/recipe/1...
Tea is one sweet and one unsweet.
Everything sounds so good, we're going to be stuffed!!

Sounds yummy, Sally!

OK, here's an odd one...

I'm cooking the bacon for the bean. As a result, I'm going to have a jar of bacon fat. Since I already have 2 in the refrigerator, I can't see needing a 3rd.

Anybody want a jar of bacon fat?

Senior moment... Never mind....

"senior moment" What did you do with the bacon fat??

I'm not sure whether to laugh or scratch my head and wonder

Disclaimer: I'm not liable for the results of anyone trying any of the following https://www.buzzfeed.com/chris...

Left it on the heat a bit too long... scorched.

hahahaCHantell. Baconnaise!

oh lawd, kimchi and bacon grilled cheese NOPE. EEyew.

Bacon grease makes good homefries !

My broccoli salad is made. As most of you know, I'm not a big fan of veggies so I rarely have done anything with them in the kitchen. I really like that salad when my friend has brought it to other pot lucks. I never realized that broccoli STINKS when you are cutting it up Tastes good though.

aspenhill said:I never realized that broccoli STINKS when you are cutting it up Tastes good though.

. Yes, avoid at all cost preparing that broccoli salad and deviled eggs for any event… The aroma combination in the kitchen is not a pleasant one!

I love that broccoli salad, thanks for suffering for your art! and our appetites!

Donner, I think the basil picture is sweet basil. For some reason all the sweet basil that I bought when it became so cold in Spring died, they were on sale, $2.00 a pot, I bought I think 5 of them, they looked healthy. I would like some seeds of that if you have next year. I bought 2 plants of lemon basil at the Farmer's market in Falls Church. I let them grow and have seeds, so I have quite a lot of them. Anyone interested? I can translate a fish recipe using the lemon basil.

Jill, I think the hot & spicy basil is the Thai holy basil. From Wikipedia: "Second, holy basil (O. tenuiflorum), or kaphrao (Thai: กะเพรา), which has a spicy, peppery, clove-like taste, may be the basil Thai people love most.[2]:93[5] Holy basil is also known as Thai holy basil or by its Indian name, tulasi or tulsi; it is widely used in India for culinary, medicinal, and religious purposes." Especially needed to cook Chicken with holy basil from Thailand. The ones you gave me survives but is growing very slowly. The lemon basil grows very fast.
What are those small bulbs that I bought from you? I have not planted them yet. You told me to plant them about 1 inch of soil topping them---I should write everything!

I've tasted Thai holy basil, and this seems different to me. Also, I don't think the leaves are right and the flowers on my basil are white not purple. I was reminded of the difference between "regular" greek oregano and the variety called 'Hot & Spicy', so that's what I've been calling the basil. It's definitely similar to Thai or Thai Holy Basil, though, maybe just another variety.

Basil seeds are always popular! I'll be saving lots of seed from my Hot & Spicy basil, and I think Donner is getting some seeds from her Italian basil (the one from Italy that I've grown since Theresa brought back seeds). Is your lemon basil the small-leafed thai type or 'Mrs. Burns Lemon Basil'?