I use lots of these throughout the summer, so I got three of each plant:
I like the shadows the pots made in the late afternoon sun:
The basil will become pesto, pan bagnat, caprese salad and pizza.
The thyme will be made into this:
Mmmmmmmmmm . . . thyme lemonade. I got this recipe from the Martha Stewart Everyday Food magazine, June 2008. The addition of thyme really enhances the lemonade. Here's the recipe:
1 1/2 cups sugar
1 bunch fresh thyme
2 cups fresh lemon juice (about 10 lemons)
1 cup gin (optional)
In a medium saucepan, bring the sugar, thyme and one cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using) and six cups of cold water. Strain into a large pitcher. Refrigerate until cold, at least one hour. Serve over ice, garnished with thyme sprigs, if desired.
|thyme-y sugar-y goodness!|
I can't wait for my babies to get bigger, so I can make up a batch!