Jenise wrote:Stuart, okay, that's about where I was.
I'm unfamiliar with the flavor of lemon basil, Karen. Never had it. But if it's as different from regular sweet as lemon thyme is from English, then we're talking about the same kind of difference. Better a different basil than no basil at all? Instinctively, I say yes. Easy to grow? Everybody makes it sound so but the one time I tried--no success. Can't recall what went wrong but I feel like it must be the hardest, and I've not tried again. Prolly stupid, huh.
Jenise wrote:What do you use instead?
There's no right or wrong answer, but I'd choose sweet basil. I might even add mint to approximate the Thai basil's sharper flavor. But Cooks llustrated says no, don't use sweet basil at all, instead use a combination of mint and cilantro. Now I know that combination's good in it's own right, but as a substitute for basil and to reject sweet basil altogether? Is there anyone else who find Cook's suggestion surprising?
Linda Baldwin wrote:Been a long time hasn't it?
Robin Garr wrote:Linda Baldwin wrote:Been a long time hasn't it?
Welcome back, Linda! Glad you re-found us!
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