This is my 3rd season for growing Basil. I have a freezer full of basil and quart jars of dried Basil. I have the Sweet Basil and that is what the photos look like to me. Basil is the easiest thing to grow, but as suggested, you have to keep it cut back. Usually by the end of the summer I am so busy with harvesting other vegetables, that I put off cutting my basil until it is almost ready to flower. Then I have to work around the bees to get it all cut. Bees love Basil, so if you have a problem getting plants pollinated, just plant some basil and you will have more bees than you know what to do with. I have never had a problem with insects or diseases with the basil that I have grown. From what I understand, Basil is in the mint family, and as a lot of gardeners know, non-beneficial insects usually can't stand the scent of mint. To put up basil, I have picked them, then washed the leaves, patted dry, and then put up in freezer bags and when needed, just broke off what I needed out of the bag and stick the bag back in the freezer. I also have a dehydrator. I wash the leaves, take a blow dryer, set it on the cool setting, blow dry the leaves and when thoroughly dry, put them in the dehydrator and dry. I have given a lot of basil to family and friends. A couple of basil bushes go a long way! Sheila

I live on the eastern shore of MD, and unfortunatly I didn't think to take pics when I ran across it. It was centered only around the largest of the iris roots.

How about something like this? No egg whites, so it seems to have more of a "custardy" texture, and you can replace some or all of the white sugar with your Turbinado sugar and add the PP Spice to taste. 3 cups whole milk 1/3 cup small-pearl tapioca (not instant) 1/2 cup granulated sugar 2 large egg yolks, lightly beaten 1 vanilla bean, split lengthwise, seeds scraped and reserved 1/8 teaspoon fine salt INSTRUCTIONS Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Let the pearls soak uncovered at room temperature for 1 hour. Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine. Place the pan over medium heat and cook, whisking frequently, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, whisking frequently, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes. Serve warm (the pudding will thicken as it cools). Place any leftovers in a bowl, press a sheet of plastic wrap directly onto the surface of the pudding to keep a skin from forming, and refrigerate for up to 2 days.

Love escargot and love frogs legs when they are both prepared properly. Yes, I'm adventuresome in my eating. There's not too much I don't like. I must admit, I don't like lima beans, okra or grits. I am willing to try them from time to time to see if my taste buds have changed but so far they haven't Oh, and I don't like beer either.