Basil Harvest

ZBQ · July 30, 2006

Well, the basil is big enough now that I think I should harvest it.

18-20 inches tall.

Is there a method to harvesting it? Do you just cut it off at the ground or pull or cut off individual leaves or some other way?

If you just pull or cut off leaves, will it continue to produce?

I planted two types, genovese and a small leaved globe bush variety. Both smell the same, any concerns with combining them? Do you just use the leaves or stems too?

I plan on running it through the food processor and adding a little olive oil and then freezing it on a cookie sheet, then foodsavering it in broken up chunks big enough for a batch of pesto. Which, in our case, is pretty big!!

Woodenzoo · July 30, 2006

You can cut it to the ground or trim some off. I cut mine to the ground last year and it started to come back this spring. If you trim, it will continue to grow and go to seed. It's really your call...
Don't use stems as they tend to be woody.
I used spicy globe, genovese and a little dark opal basil mixed together and it was fine.
Hope that helps a little and I'm sure the others will pop in soon and go into more detail than I did. :wink:
Cathy

Grub · November 2, 2006

Okay, this post is good.

A few basils heading in the right direction... for your love and affection... sweet, purple one, and thai with licorice flavour.

gardengalrn · November 10, 2006

I love the idea of basil and pesto, I really do. I cannot, however, make myself like the taste when it is the main thing. I will keep trying, though. I do several varieties of basil and mainly use them in Italian dishes, like spaghetti sauce and so forth. I dry them in the microwave (I know, I know, but no other way to do it here in this house) and put them in the freezer in freezer jars or cups. I don't use the stems, too woody. Just the leaves.

July 30, 2006	#1
ZBQ Tomatovillian™ Join Date: Mar 2006 Location: Southern Ohio Posts: 170	Basil Harvest Well, the basil is big enough now that I think I should harvest it. 18-20 inches tall. Is there a method to harvesting it? Do you just cut it off at the ground or pull or cut off individual leaves or some other way? If you just pull or cut off leaves, will it continue to produce? I planted two types, genovese and a small leaved globe bush variety. Both smell the same, any concerns with combining them? Do you just use the leaves or stems too? I plan on running it through the food processor and adding a little olive oil and then freezing it on a cookie sheet, then foodsavering it in broken up chunks big enough for a batch of pesto. Which, in our case, is pretty big!!

November 10, 2006	#4
gardengalrn Tomatovillian™ Join Date: May 2006 Location: Kansas, zone 5 Posts: 524	I love the idea of basil and pesto, I really do. I cannot, however, make myself like the taste when it is the main thing. I will keep trying, though. I do several varieties of basil and mainly use them in Italian dishes, like spaghetti sauce and so forth. I dry them in the microwave (I know, I know, but no other way to do it here in this house) and put them in the freezer in freezer jars or cups. I don't use the stems, too woody. Just the leaves. __________________ ~Lori "Most folks are about as happy as they make up their minds to be." -Abraham Lincoln

July 30, 2006	#2
Woodenzoo Tomatovillian™ Join Date: Jan 2006 Location: Ohio z6 Posts: 141	You can cut it to the ground or trim some off. I cut mine to the ground last year and it started to come back this spring. If you trim, it will continue to grow and go to seed. It's really your call... Don't use stems as they tend to be woody. I used spicy globe, genovese and a little dark opal basil mixed together and it was fine. Hope that helps a little and I'm sure the others will pop in soon and go into more detail than I did. :wink: Cathy

November 2, 2006	#3
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Okay, this post is good. A few basils heading in the right direction... for your love and affection... sweet, purple one, and thai with licorice flavour.