I just trimmed the sweet basil tops to induce vegetation. I took them up to a local restaurant where I happen to work and gave them to the executive chef, Jack Adams. As I walked them through the restaurant people commented on the aroma that filled the rather large restaurant. Jack said the color was deeper than he recieves from the regular vendors. Jack tasted a leaf and exclaimed, "spicy." Juan the sushi chef bit off a leaf and tasted it. His thumb immediatly went up and he said, "thats' good basil." Rich the brick oven pizza chef happened to walk into the kitchen, smelled the basil, said. "thats good basil," grabbed a handfull and said, "I am going to use this right now."
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