I had planted Thai basil maybe too early. Most of the plants were eaten by slugs so I bought a starter to supplement. Well, the few surviving basil in the greenhouse and the starter have grown like crazy in the past few weeks. I picked off all the flower buds, roughly a loose handful and made a liter of tea in the French press.
The liquid is this beautiful clear blue-green color that looks like copper sulfate. Pure licorice-basil flavor. Oh my, that’s relaxing. Well received by the 2 adventurous palates sitting with me.
Our purple basil got a late start, but is doing beautifully. I’ve stuck leaves in water to chill, but haven’t actually done a real steeping. (P.S. Apple mint is starting to get little blossom heads—keeping an eye on them for you!)