If I could only grow one herb in my garden, it would be basil. Basil is the flavor of summer, lending its spicy-clove essence to pasta, pizza, caprese salad and, of course, pesto. It’s also easy to grow, thriving in sunny garden beds and containers and offering months of aromatic leaves.
I start my own basil seeds indoors in midspring under grow lights, sowing seeds for a handful of varieties. When the weather has warmed and it’s time to tuck those seedlings into my raised beds, I laugh at myself because I usually have at least three dozen basil plants—far too many for one family. But soon, those seedlings begin to grow and I quickly realize there’s no such thing as too much basil. Excess basil is turned into pesto,…
