It looks, at least here, like I didn't take much. In fact, it kind of looks like the only difference is in the time of day during which the pictures were taken. But looks, my friends, looks are deceiving. I plucked four semi-packed cups of leaves off of those babies!
A trusted friend, one of two people I know with a decent amount of gardening experience who doesn't laugh at my inept yard questions, well at least to my face, said that I could take about a third of the leaves. The internet said, "it’s important to make your pinch directly above a set of leaves whenever you’re harvesting." It said this a lot. Like every single google article on harvesting basil said this more than once. GEEZ PEOPLE! I GET IT. Ironically, there were a couple of fuck ups where my man-hands snapped all the leaves in their region. Whoops. Guess I shouldn't have gotten feisty with the internets, huh? Karma!
Anyway, I took my harvest (snort, snort) and I made me some pesto and I took pictures of the process because BeFri likes the food shots. Assuming I keep this blogging mojo going, I'll share the pics and tell you all about the yumminess that is giving me the garlic burps, even now, a day later! Maybe I will even photograph and share my bruschetta making experience as I have THAT. MUCH. BASIL. and I plan to make some bruschetta with it.
I also harvested some dill weed, with the approval of my friend. The internet, interestingly, was much less useful on what to actually do here so I kind of winged it. My stuff didn't look like the stuff people were describing so I just plucked the limp bits off. Since most of my dill is limp (think there is any dill Viagra?), I had to restrain myself and not pluck the whole dang thing.
It looks, again, like I didn't take much, and that the only difference is in the time of day during which the pictures were taken. Here, looks are a little less deceiving.
I have a nice pile of dill, but it is not four cups. I am not certain what I want to do with this yet, I can only think of a cucumber sauce (yawn) or salmon (which I love but don't have handy). I'm open to dill suggestions if anyone has some ....