Cultivating
Basil is a sun-loving herb and will thrive much better in a larger container, at least 10″. It’s better to put several plants into the largest container you can manage than to plant in smaller containers.
The key to a productive basil plant is pruning. If you don’t prune it, it will grow tall and spindly and have minimal production. It’s also important to pinch back flowers as soon as you notice them. This keeps the flavor in the leaves from becoming bitter.
The pruning process starts when a basil plant is about six inches tall. To prune, cut off the tip of each shoot with its accompanying leaves. This will make the plant branch out. Let the new shoots grow six inches and then pinch them back too. Keep doing this until you have a full bushy basil plant.
Harvesting
The process of pruning accomplishes the simultaneous process of harvesting. When you cut off the top shoot, with that you’ll be cutting off usable leaves. You can use them fresh or freeze them.
Cooking
Basil is a classic ingredient in many Italian dishes.
Here are some ideas for inspiration:
- Combine with garlic, pine nuts, and olive oil to make a pesto for any pasta or meat dish.
- Season cherry tomato and mozzarella ball skewers, or top grilled bread with fresh tomatoes to make a bruschetta.
- Pair with your favorite bean, corn, and onion, for a refreshing summer salad.
- Combine with zucchini, squash, beans, and mushrooms for the perfect vegetarian stew.
- Use the basil to add a twist to the classic Bellini.
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