Wondered around the yard to check things out after the storm

[Tracker123]

This shrimp plant sure liked it:



Maters getting close:



Looks like another crop of tunas coming in:



Looked at one of the small ponds:



Cactus on porch trying after the hard winter:



We grow lots of herbs. You name it, we grow it. Rosemary, sage, basal, tarragon, thyme, etc. This rosemary is huge:



Thought I'd share. Thanks for looking.

[Pastor]

Thanks for sharing. Beautiful pictures.

[shadow]

Looks good Randy. The rosemary looks like some my mom grows, she has one big patch like that one. She also grows quite a bit of basil that she dries and makes basil salt with, you talk about some good stuff! I use it instead of salt and pepper.

[Tracker123]

Never tried basil salt Dwayne, haven't a clue how to make it. Love the smell when fresh. We use it dried in several things. I like fresh on a roast beef sandwich instead of lettuce. Excellent flavor. It's unfortunate that the basil plants I get go to seed so fast.

[shadow]

Never tried basil salt Dwayne, haven't a clue how to make it. Love the smell when fresh. We use it dried in several things. I like fresh on a roast beef sandwich instead of lettuce. Excellent flavor. It's unfortunate that the basil plants I get go to seed so fast.

If you remind me close to the gathering next year, I will try to remember to bring you some (if I can talk my mom out of another shaker!) I can bring you the recipe too. We got the recipe from my daughter in law.

[LouisianaFishNut]

I've got a rosemary plant like that one as well. More than I'd use in 5 yrs. Never heard of basil salt, but it sounds good. Did a search and found this recipe. Dwyane is it similar?

If you need to use up all of that basil from the garden, make basil-flavored salt: Pulse ½ cup kosher salt and ½ cup packed basil leaves in a food processor, then spread on a baking sheet and bake at 225 degrees F until dry, 30 to 40 minutes, tossing halfway through. Let cool and pulse again to make a fine powder. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors

[Cappy]

First off thanks sooooo much for sharing. I love seeing other folks stuff. The only bad thing is they invarably make me feel bad cause they are so much better than mine. Oh well it all looks great maybe it will inspire me to get out there and do something. Of course the water will hafta recede first We made the mistake of planting a small sprig of rosemary in a 4 ft square herb garden a few years ago. 2 years later it was the whole garden. We have since relocated a small plant in the corner of Peg's miscellaneous shade garden. It's closer to where we sit and rosemary is good to keep skeeters away.

[Tracker123]

I've got a rosemary plant like that one as well. More than I'd use in 5 yrs. Never heard of basil salt, but it sounds good. Did a search and found this recipe. Dwyane is it similar?

If you need to use up all of that basil from the garden, make basil-flavored salt: Pulse ½ cup kosher salt and ½ cup packed basil leaves in a food processor, then spread on a baking sheet and bake at 225 degrees F until dry, 30 to 40 minutes, tossing halfway through. Let cool and pulse again to make a fine powder. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors

Okay cool - 1 part to 1 part in the mix. It appears the recipe calls for fresh basil, not dried. Thus the oven part. Makes it easier to put together. Thanks so much for posting. He's right Dwayne, does that look right with the mix?

Thanks fellas, I find it fun. Good for the soul to put your hands in the dirt.

[crappiecatcher06]

Looks good