You may remember that two seasons ago we had a glasshouse full of basil plants here at Struan Farm. I went a bit over the top, as I'm wont to do, growing basil for Piopio's Fat Pigeon Cafe and Night Owl Restaurant. I hadn't realised quite the number of plants one gets from a packet of seeds, and probably overestimated customer demand. (They'd just said "lots," and I'm of American origin.) Friends Kris and Bob visiting from California cracked into the surplus and made pesto for the freezer, a kitchen campaign that was much appreciated.
After learning my lesson about too much, last year I couldn't get basil seeds to germinate and had absolutely none. Last year I learned a lesson about too little. So this year I planted two trays of seeds. You will guess what happened. Yep, they both germinated and I now have heaps of seedling plants.
As a result of this journey I have learned that with basil it's all or nothing. And I'll take all over nothing any day. Especially with the Piopio Community Fruit & Veg Stand now open and able to take the surplus. I've potted up the seedlings in recycled pots to put out at the stand, plus larger pots for The Fat Pigeon, Night Owl, and our personal use. I've also learned that basil needs heat to grow well; I have almost given up on trying to grow it outside in the gardens, rather keep growing it in pots in the glasshouse over summer.
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