Basil pesto here I come…
I mentioned a few weeks ago that my husband had planted our little vegetable and fruit garden.
While he was handling the kale and cucumbers, I was put in charge of the potted herbs. I chose to plant basil, rosemary and dill – together in one pot. (This may have been short-sighted, seeing how quickly they are growing.)
My basil is actually already ready for some pruning/harvesting, so I did some Googling to figure out the best way to do this. In the past, I’ve always taken off those big fat leaves at the bottom, which resulted in a spindly tower of basil that quickly falls over on itself.
That’s why I wanted to figure out the ‘right’ way to do it this year. Here’s what I learned:
(I tried to take a picture of this, but it is really hard to hold the stalk and shoot the pictures – so forgive me for the blurriness.)
If you look under those bigger, ready-to-prune leaves, you will actually notice teeny tiny little leaves – that’s because this is the spot where new growth happens.
It’s also important NOT to let your herbs – basil and otherwise – flower. Once they have, your crop is done for the season, as the leaves will become bitter. When you see a flower bud starting to form, just pinch it right off.
And one last tip – water those herbs daily. I am a lazy waterer – and it wrecks havoc on my poor herbs. It’s much better to give them a bit each day, than to drench them once a week. (Advice that’s as much for me as it is for you!)