AeroGarden Blog

The most frequent mistake made by new AeroGardeners growing fresh herbs is in NOT trimming back basil.  Basil grows like a weed in the AeroGarden, and often excited gardeners raise the light hood quickly to accomodate it.  Don’t do it!  Raising the light hood diminishes light to all the other plants, and they need it more.  Instead, trim back that basil.  Again and again!  The more you trim basil, the more it bushes out.  For every one branch you trim, two new ones appear! 

Start trimming after the second set of true leaves and never look back.  Enjoy your harvests in soups, salads, pastas and more.  By aggressively trimming back your basil and keeping the lights down low, you’ll not only harvest more low growing herbs like thyme and oregano, you’ll also harvest more basil too!

Halibut Provencal Kebabs

2 tbsp White Wine Vinegar
1/4 cup Minced Sun-dried Tomatoes in Oil
3 tbsp Fresh Basil, chopped
1 tbsp Fresh Thyme Leaves, chopped
1 tbsp Fresh Savory Leaves, chopped
2 Garlic Cloves, minced
1 tsp Salt
1/2 tsp Pepper

1/3 cup Olive Oil
2 lb Halibut, cubed
1 Red Bell Pepper, cored and cut into
    1 inch pieces
8 0z Whole Fresh Button Mushrooms                       
Fresh Basil Leaves for garnish

Preparation: Preheat grill to medium-high.  Stir together first 8 ingredients (through pepper) in a large blow.  Gradually whisk in olive oil in a slow, steady stream until blended.

Alternately thread halibut, bell pepper and mushrooms onto 8 skewers; brush with sauce.  Cover and chill 30 minutes.

Grill five to six minutes on each side, or until done.  Place skewers on serving platter and garnish with fresh basil leaves.

Serves 4

Basil is one of the fastest growing herbs in the AeroGarden so here is a recipe that focuses 100% on basil. Use right away on toast, in sandwiches, with crackers, mixed with warm pasta – or freeze and pull it out in the middle of winter to bring tastes of summer back when the temps are cold outside.

• 2 cups of basil
• 3 cloves of minced garlic (more or less to taste)
• 1/2 cup toasted pine nuts
• 2/3 cup extra virgin olive oil
• 1 cup parmesean cheese (more or less to taste)
• Salt and pepper to taste

Pulse basil, garlic and toasted pine nuts in a food processor until coarsely combined. Slowly add oil while processor is running until mixture is smooth. Transfer to a medium mixing bowl and add parmesean cheese and salt and pepper to taste. Serve immediately and store in refrigerator. If freezing, transfer to freezer safe bowl and top with olive oil.

What is YOUR favorite Pesto recipe? Please post them so we can all enjoy!