Even the blackened green leaves were picked. I had left them crumpled on their stalks last week, dismayed. Again, half the basil I had left to wither. That was years since I’d made such a lapse. But many plants in a brighter, sunnier patch were fine and rich and quickly plucked. These leaves filled my large yellow glass bowls, and I tipped them into my kitchen sink. Last evening I had returned since I heard the night would be even colder. A small stack of some wood I had left unchopped for a friend to practice on I’d promised to save it for to split last year still stands a year later. And soon I’ll be splitting another cord myself. In pesto, there really is no great difference between the batches I’ve found in taste, unless the one that’s made from autumn’s leaves is a bit more grassy and slightly bitter. Aside from cobwebs growing on the plants, it really would be rather wasteful not to use them all. And, besides, I am the only one looking on the basil growing now. With olive oil and garlic and sea salt and finely chopped hot cayenne peppers grown from my garden, too, plus pine nuts and a touch of parsley, it’s very, very tasty. And how sweet the smell when all the garden plucking is on my fingertips. Still, when I make it all, I’ll separate the neglected leaves from the fresher ones, and be myself comparing the two, eating from carefully enough labeled containers marked with scribbled-upon masking tape taped to the lids, when I thaw the many portions I will have again from the freezer for meals and company when I have some all winter long until next summer comes.