This year, there's Genovese basil (the standard), African blue basil, Box globe basil and cinnamon basil.
Sigh. . . .
Well then, next up: pesto! If we don't have tomatoes to do caprese we'll have to do pasta with pesto. So there! I think I have all the ingredients on hand.
But first, wash, dry and strip basil leaves. From yesterday's harvest, I got 2 gallon ziplock bags of leaves, and what look like tobacco stains on my fingers. Oh, and a headache and a backache. . . . I'm not exactly looking forward to smelling basil for another 3 or 4 hours today, or stripping off the teeny-tiny box basil leaves. But I suspect I'll be pleased in the middle of the winter when we can pull out a basil-ly green bag of frozen summer! (at least that's what I'm telling myself for motivation now).