Participants walked through the pick-your-own fields to learn about the many different varieties of basil grown on the farm. Characteristics and uses of each type of basil were emphasized. After collecting some basil, tips on many ways to use were explained and demonstrated (e.g., drying, freezing, making pesto) and participants received recipes and had an opportunity to taste some basil products.

Dominique Didier is a Professor of Biology at Millersville University with an expertise in marine biology and a passion for experimenting in the kitchen. She and her husband live on a small farm near Homefields and keep a flock of Merino sheep.