Basil
Fresh-cut basil — Genovese for pesto, Thai for stir-fries, lemon for everything else.
How we grow it
Basil hates cold soil and loves heat. We hold it back in the greenhouse until nights are reliably warm, then plant a mix of culinary and ornamental varieties together — they cross-pollinate over the season, but that’s part of what makes home-grown basil distinct from grocery-store stock.
We pick in the morning before the heat sets in. Basil bruises easily, so we bunch and bag carefully. Best used within a couple of days; standing it stem-down in a glass of water on the counter (not the fridge) keeps it happy longest.
Varieties we grow
Genovese
Available now — $3/bunch
The classic large-leafed Italian basil. Sweet, peppery, the only basil for proper pesto.
Thai
Available now — $3/bunch
Anise-forward, holds heat well. For pho, stir-fries, and laksa.
Lemon
Available now — $3/bunch
Bright citrus notes. Beautiful with stone fruit, fish, or in iced tea.
Purple Opal
Deep purple ornamental — clovey and milder. Comes and goes through the season.
Used in 3 recipes
- South Shore Growers Fresh Salsa (Pico de Gallo) — 1 tbsp, chopped
- South Shore Growers Summer Fresh Salad — to taste, chopped
- South Shore Growers Tomato & Cucumber Salad — Greek Village Style (Horiatiki) — to taste, torn