Savour . . . a Greek basil tree

While shopping for white iceberg rose trees at Armstrong Nursery a few weeks ago, I discovered Savours, also known as Greek Basil trees.

Have you heard of, or seen, them?

I am in love with mine. In love.

Their bright and beautiful small, tender leaves are a fragrant lemony basil scent . . . and the tree is shaped into a lush ball atop a slender trunk.

 

It's not only beautiful to look at, but it smells amazing, too!

I put one on the table behind the sofa in our family room . . . close to where I sit and watch TV. Oh my goodness, talk about a heavenly scent. My mind runs wild with thoughts of all the amazing light Summer pasta dishes that I plan on making and dressing up with these small, tender, fragrant leaves.

I added to them my Yellow Squash and Parmesan Frittata with garden tomatoes and fresh herbs earlier in the week . . . and they added the perfect finishing touch to this dish.

The Savour website describes them beautifully . . . 

Savour looks like a little tree—a tasty topiary that is green and bountiful all year long.

Unlike ordinary basils, Savour never stops flourishing, 

so you can grow it in the garden or on the patio in the summer, 

and move it inside to the windowsill in winter.

.     .     .     .     .     .     .

A Greek-type, gourmet basil, Savour's hardiness and unique shape 

are due to grafting great culinary basil onto the root system of a wild variety. 

Rich and robust, Savour will fill your kitchen with mouth-watering smells 

and your dishes with abundant flavor.

diy ~ aging clay pots with paint

I love unique garden treasures like this one. 

I hope you're lucky enough to find a Greek basil tree at a nursery near you, and treat yourself to one.

Do you have a new or favorite garden treasure?

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snap pea salad with mozzarella

  

I saw this Spring salad in the May issue of bon appetit, and fell in love with its beauty and simplicity.
                                   

 

Sweet, crisp snap peas pair wonderfully with peppery arugula, warm basil, and refreshing mint. 

And the creamy mozzarella . . . well, it adds just the right finishing flavor to this clean, fresh salad!

Black mint tastes best in this salad, which you can find in Spring and Summer at farmer's markets.

It's truly a beautiful salad with its leaves of varying shapes and textures, courtesy of the arugula, mint and basil . . . and the sweet peas add a stunning bright lime green to the mix; brightening the salad, as well as adding a subtle sweetness.

Eaten by itself, or with a roasted chicken . . . It's a salad that delivers Spring on a plate . . . as well as a wonderful pairing of flavors.

Light, fresh, and delightful! 

 

Ingredients
Recipe by chef April Bloomfield

8 ounces sugar snap peas, trimmed, strings removed

4 cups arugula, thick stems trimmed

1/4 cup fresh basil leaves plus more for serving

1/4 cup fresh mint leaves plus more for serving

3 tablespoons extra-virgin olive oil

2 tablespoons (or more) fresh lemon juice

Flaky sea salt (such as Maldon)

1 pound burrata or fresh buffalo mozzarella

Preparation

Cut pea pods in half lengthwise, leaving some peas on each side of pods. 

Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. 

Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.

Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.

bon appetit!

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