Regular basil
Purple basil
Lemon basil
Thai basil
Sacred basil aka Tulsi
Just imagine the delicious pesto, fish, or Thai curry i could cook! (Delusion)
Since summer is full of vacationing, by the time i settled down at home in late August, the basil was flowering. (Aversion, because you're supposed to pick basil BEFORE it flowers.)
Yesterday i harvested the lemon basil, put it through the food processor, and froze it in little containers. (Happiness.)
This morning i harvested the purple basil.
But does anyone really want to eat purple pasta? (Doubt.)
Today i'm turning my attention to sacred basil, which has a very slight anise undercurrent to the main basil flavor. Hmmm. Licorice pasta? (Doubt AND aversion.) In the Ayurvedic system, sacred basil (tulsi) is used to make teas and tinctures. (Desire for a good idea.)
Harvesting continues in fits and starts. Doubt, aversion, and worry slow me down. Sense desire (pesto!) speeds me up.
Bringing mindfulness to the harvest of your garden, what do you find?
What vegetables or flowers languish?
Which vegetables or flowers actually get picked?
Once they are picked, what happens?
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