After watching a video today, I had a sudden idea. I love lemon basil. Since the season is almost over, I’ve pickled it with lemon verbena in olive oil. I’ve also pickled the red basil in light balsamic vinegar. I’ll top it off, and I still have the green basil to go. That’s how you capture summer in a jar. Maybe I’ll add some lemon zest to the olive oil, too.