Among the plants you see below, there are three basil plants. The one closest is much greener and has wider, healthier leaves. The reason behind the difference is that after Gourmet Chef Elaine harvested a batch, she placed the leftover stems in a jar of water. After a week or so, they sprouted roots and she planted those in a pot, where they took off. It's like getting free (I love free) new plants in the middle of summer.
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