The Last Basils From The Balcony

We didn’t grow any herbs in the community garden, but we did grow them at home. Finnish summer is usually too chilly for basil, so we grow it indoors. I planted quite a few seeds in the spring and few weeks later we had so many small basils that they didn’t fit on our windowsills. I decided to plant the rest on hanging flower pots in a shady corner of the balcony and see if they grow there. All the good sunny parts were already taken by dill, parsley, mint, lettuce, rocket, catnip and other plants.

Here’s some herbs on May 31st. Basil in the small pots in front and Parsley and marjoram in the big pot.

This summer was much hotter than normal and the basils didn’t even mind the lack of sunlight. Here they are on August 10th.

Now it’s autumn and nights are getting cold. Indoors basils are still growing well, but it was time to harvest the ones from the balcony. I baked some bread whirls, but I used too much garlic. I didn’t know such thing as “too much garlic” even existed, but here the taste of the garlic was so strong that you barely tasted the basil. I reduced the amount in the recipe, and next time I’ll use only 2 cloves myself too.

Garlic And Basil Whirls

Dough:
2,5 dl lukewarm water
25g yeast
0,5 tsp salt
1 tsp sugar
1 dl rye flour
1 dl graham flour
5 dl wheat flour
2 tbsp oil

Filling:
4 tbsp margarine
2 garlic cloves, minced or finely grated
2 dl chopped fresh basil
pinch of salt and pepper
3-4 tbsp sunflower seeds

Combine water, yeast, sugar and salt in a bowl and stir until dissolved. Add rye and graham flour and most of the wheat flour and start kneading. Add the oil and more wheat flour and knead more. Cover with a towel and allow to rise until doubled. Punch down and make a 30cm x 40 cm rectangle.

Mix margarine, garlic and basil in a bowl and season with salt and pepper. Spread on the dough rectangle and sprinkle with sunflower seeds. Roll the dough from the wider side and cut in 2 cm slices. Put the slices in muffin cups or on a baking sheet and bake in 225 Celsius degrees about 15 minutes or until golden brown.

I recommend using the muffin cups, because if you bake the whirls on baking sheet, they will be loose like this.

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4 comments on “The Last Basils From The Balcony

  1. Kelly says:

    How pretty! And, yeah, I had no idea that “too much garlic” was possible.

  2. Ashley says:

    these look delish!

  3. Ashley says:

    Subscribing to the site, too. 🙂

  4. tofuhead says:

    Thanks. The garlic itself wasn’t too much, but it wasn’t in balance with other ingredients.

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