A (rather long) while ago, I introduced all of you to my Zen Garden:
It doesn’t look like that anymore.
For one, it now resembles a jungle (albeit a well-kept one) more than a garden:
with 7 sweet basil plants, 2 Thai basils, 1 each of cinnamon & lemon basil; 4 rosemary bush-lings; 3 French tarragon stick-lings; 3 thyme crawlies; 2 healthy dill weeds; 1 generous flat parsley & coriander each; 1 overhanging oregano; and 1 overgrown sage — amongst others.
But I am not here to boast.
OK lar, maybe slightly…
A long time ago, I realised that the only way for me to achieve the results that I craved for in the kitchen,
was to have full (or partial) control of the ingredients that I put into my pot (or pan… or wok… or oven… you get the picture).
While I won’t be able to breed my own chickens, catch my own salmon, or grain feed & massage my own cows anytime soon,
I have been able to achieve some success with herbs and vegetable produce. Remember my
lil’ runt of a potato?!
And one plant / herb that I am eternally grateful for, for learning how to grow well, is basil.