Nothing like basil in any dish and how it enhanced the taste of the dish and the scent will open up your nose.

I’ve grown various types of basil over the years, but this has been by far the tallest and bushiest I’ve grown. It’s still producing at the end of October in central AR. Will plant again next year.

The leaves were large, but still very fragrant and tasty! These are close to the flavor of genovese, but larger. If you are like me, and like your caprese made with a hearty slab of beefsteak tomato, these basil leaves are the ticket!

This plant has withstood the Missouri heat. It produces like crazy and I have kept it from bolting by harvesting from it weekly. Wonderful flavor for pizzas, sauces, and sandwiches. The plant is still thriving into August.

We have dried this a few times. Has come back and allowing to go to seed. This is one plant.