How I grow Thai Basil from cuttings plus Recipe

Tips, Tricks

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Hello, we are "MINI FARMING AND LIVING" in Texas. Please join us in our journey to grow a vegetable garden that will allow us to become self-sufficient. This way, we can all learn from our successes and failures. Our intent is to by trial and error determine which methods/concepts/techniques are the most effective. Feel free to share your comments, opinions and constructive criticism of this on my soon to come blog at http://minifarmingandliving.blogspot.com/

Comments

i like the starting point, like the star war.

Hi ! i am currently new in planting stuffs so i wanna know what do you mean by taking the stem that has root ? thank u !

i don't remember traditional Vietnamese girls eat steak, where da hell is nuoc mam ruoc and canh chua ca loc mong to?

saw wa dee! :)

I'm totally trying this recipe, but with unseasoned carne asada strips (they're less expensive where I live) and maybe try to work a taco with this recipe. It looks like it tastes fantastic!

It might be that they're too dried out near the base of their stems by that time already. Like, they could've been cut at their growing location, then shipped to the restaurant, then prepared at the restaurant, then finally served. For the basil it's a long time to go without moisture.

Why doesn't this work when I take the garnish home from my pho restaurant that I like

I loved the video, and have been trying ot 'like all of them. I am moved to comment on this video because of what you said; "assimilation without giving up my heritage". That attitude is exactly the spirit brought to America by our immigrants, notably the many culinary contributions fusing Asian with Texas "meat and taters"! . I really appreciate the work you put into these videos.