basil, basil, basil

I have high hopes for garden basil. In the past, planting it in the main veggie bed, it's the first to be devoured, it's tender leaves perforated nearly overnight. I'm hoping that isolating into a tall planter will keep it from falling prey to the cut worms and slugs that are inevitable in the main bed, and let these tender babies flourish!

I planted three species: lovely genovese sweet basil for caprese salad, delicate yet spicy thai for soups, and a new-to-me flavor: purple basil. Apparently it's fabulous in pesto, so if it takes off, I'll give that a try!

Now: fingers crossed!

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Happy 4th, with Lemon Verbena twist

Verbena Royale
from SF Park Chow restaurant

There are few herbs as fragrant as lemon verbena, and Park Chow (1240 Ninth Ave. at Lincoln) takes full advantage of its bouquet and flavor in the Verbena Royale. A sophisticated blend of Lillet and prosecco is dusted with microbits of the herb, with a garnish of whole leaves that marinate in the mix.

Yummy.

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