"Restarting" Basil Plants?
Hi from Texas!
I've got numerous Sweet and Italian Basil plants in pots on my deck here in Texas.
I water daily or as needed and, weekly, douse with Miracle Grow.
I've harvested quite a bit of the leaves which, in the late Spring/early Summer were large and lush.
Of late, the leaves are quite a bit smaller with flowery "stalks" protruding from the top of each plant.
I've trimmed these stalks, but they return and the leaves aren't getting any bigger.
Should I prune back more? Are my expectations unrealistic? Is there anything else that I can do to keep my Basil plants lush and productive?
Thanks in advance!
Larry
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(post #12786, reply #1 of 12)
Larry, I'm afraid it is the heat that does that. Continue to deadhead the basil and water and hope for the best. Or go to the garden center and get more!
mimi
(post #12786, reply #2 of 12)
Cutting back the stalks just above a junction with the leaves, about 1/4", should start new leaves growing at the leaf joints below. It is best to prune before the plant flowers, at the first sign of buds forming is best. It takes a week perhaps to get enough growth to pick again. However, once basil has slowed down and is trimmed the leaves are usually smaller. The buds and flowers are the start of the reproductive seed cycle so their growth is greater, resulting in less leaf production.
New Mexico home organic gardener
Adopt the pace of nature; her secret is patience. Emerson
(post #12786, reply #3 of 12)
With all the kids about this last week, all of my basil bolted!! Oh well, I doubt I could have stopped it anyway with the Texas weather we've been having lately..
Veni, vidi, velcro I came, I saw, I stuck around.
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(post #12786, reply #4 of 12)
If you have any decent leaves still you could make a final picking and make up some pesto. I made arugala pesto yesterday and had it over some slow cooked shredded pork I had in the freezer. Topped with a little grated fresh parmesan, it was delicious!
New Mexico home organic gardener
Adopt the pace of nature; her secret is patience. Emerson
(post #12786, reply #5 of 12)
I will do just that and also see if I can restart some cuttings in water. Basil is my favorite fresh herb--a close second is rosemary.
Veni, vidi, velcro I came, I saw, I stuck around.
http://www.thebreastcancersite.com
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
(post #12786, reply #11 of 12)
Don't leave out Tarragon! Love the smell of running the hand through tarragon leaves :)
(post #12786, reply #12 of 12)
Tarragon, sweet cicely, fennel, anise hyssop..all the anise scented plants. I love them all.
I saved some seed from some basil plants that bolted last year and they all were viable. Some that I overwintered are blossoming now, and i have to decide if I want to cut them back drastically or let them go to seed. Decisions, decisions!! :)
http://www.thebreastcancersite.com/
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
(post #12786, reply #7 of 12)
Hi Astrid, et al,
With your support and advice, about a week and a half ago I severely cut back all of my Basil plants...12" - `14" inches back.
Now, just a week later, my large, dark green Basil leaves are back with a vengeance! I've even got hundreds of tiny plants evidently coming up from the roots!
I should have done this much earlier..and the leaves taste just as sweet as the early crop.
I should be able to make many more batches of pesto before winter arrives!
Thanks to all for the encouragement and support.
I'll share my favorite Pesto recipe for those that are interested. It basically is an Ina Garten recipe with Balsamic instead of Worchestershire, store-bought shredded Parmesan (I don't understand why, but this tastes better than fresh-grated Parmesan!) and with 50/50 Pine nuts/Pecans vs. pure Pine nuts. I also process it less so that it is more chunky and "rustic", if you please.
Once again, thanks to all!
1/4 cup Pecans
1/4 cup Pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Olive oil as needed...generally a bit less than a cup
1 cup parmesan cheese (store-grated..not fresh-grated)
Place Pecans, Pine nuts and garlic in bowl of food processor fitted w/steel blade. Process 30 seconds. Add Basil leaves, salt and pepper. With processor running, slowly pour olive oil into bowl and process until pesto is finely pureed. Add freshly grated parmesan and puree for 1 minute.
Spoon pesto into several plastic ice cube trays and cover each cube with a tiny amount of olive oil. Freeze until firm and place in airtight plastic bags for immediate use during the week..makes great pasta, sandwich spread, crustini, a Salmon bake topper, etc.
(post #12786, reply #8 of 12)
Glad you had a happy success with pruning back your basil! Your recipe sounds good. My basil is just now coming along and I hope to be making up some pesto soon.
New Mexico home organic gardener
Adopt the pace of nature; her secret is patience. Emerson
(post #12786, reply #9 of 12)
how should i store my basil once i've cut it so it doesn;t go bad i have so much of it i can;t use all the fresh leaves in time! can i freeze the leaves? should i/how do i dry them?
thanks all!
(post #12786, reply #10 of 12)
Dried basil isn't nearly as tasty as fresh, a better way is to freeze some. Make a semi-pesto out of a bunch of leaves taken off the stems by blenderizing the leaves with a light oil or water and then freeze. I tried using ice cube trays last year but was too short on time to use my food saver, so they got a little frosty and lost some taste over time. You could use some kind of inexpensive zip loc bags or other freezer container, filled to about 1/2 inch from the top , then freeze. The contents will expand as it freezes. I just washed the frost off the stuff I had, and it was fine.
New Mexico home organic gardener
Adopt the pace of nature; her secret is patience. Emerson
(post #12786, reply #6 of 12)
It grows so quickly from seed, you should be able just to start some from sratch, particularly in TX
Once it flowers, the leaves will be bitter - it's just an ornamental from then on