Basil (basil, basil) is a delicious herb that is easy to grow and can be used in a variety of recipes. Regular pruning will help the plant grow stronger and healthier. Basil leaves can be frozen, dried, or stored for a few days in a glass of water. These fragrant herbs make delicious additions to recipes, such as homemade pesto and various Pepes.
Step
Method 1 of 3: Harvesting Basil Leaves
Step 1. Harvest the leaves after the plant is 15-20 cm tall
When watering basil, measure the water with a tape measure or ruler to see how tall the plant is. When the basil's tallest shoots reach 15 cm, you can start harvesting the leaves. Do not let the plant exceed a height of 20 cm before finally pruning.
Step 2. Pick some leaves, whenever you want
Once the basil plant grows, you can pick the leaves any time you need a fresh garnish for your dish. Pick a few leaves from each part of the plant without cutting the stems. Light cutting like this will also encourage the basil to grow thicker.
Step 3. Pick the basil leaves from the stems
When picking leaves, do so gently so that the leaves do not tear and the stems are not damaged. Pick the leaves at the base, which is the meeting point between the leaves and the stem. Gently pull the leaves from the stems.
You can also cut the leaves with small scissors. Be careful not to cut the stems while doing this
Method 2 of 3: Harvesting Stems and Pruning Basil
Step 1. Prune the plant stem from top to bottom
To cut a whole basil, start from the top down. With this way of harvesting, the plants will be cut in larger quantities. So, do it from the highest shoot and the thickest part. Leave smaller shoots at the bottom to keep them growing. For a large harvest you can do every few weeks, cut at least one-third of the total height of the plant.
For easy cutting of basil stems, use small scissors
Step 2. Cut the stem just above the leaf knuckle
When you cut the whole basil stem from the plant, cut it as close to the top of the leaf as possible. If you leave the stem more than 2.5 cm above the leaf nodes, the plant will redirect nutrients to the stem and away from the smaller shoots that need it. This will inhibit plant growth in general.
- The leaf nodes are the points on the plant where the branches grow.
- Cut the stem about 0.5 cm above the book.
Step 3. Pick the stems and branches of the basil
While watering or picking leaves, observe the plant for a few moments. Use your fingers to pluck branches and stems. This picking will stimulate healthy growth and make the plant lush.
Step 4. Prune the flower before it blooms
If you want your plant to have thick leaves, prevent flower growth. Basil that has flowered will not grow leaves again. Cut off any florets that are on the plant before they develop.
- When you are satisfied with harvesting enough basil leaves and no longer need them, let the plant bloom and enjoy its beauty.
- The flowers of the basil are edible, but the taste is stronger than the leaves and the seed pods of the basil are hard and leathery.
Step 5. Harvest all the basil that is planted outside with the cutting shears
If you are growing a large amount of basil outdoors and want to harvest the entire plant, cut it about 10 cm above the ground. Use cutting shears to easily trim the entire base of the plant. Shake the basil to remove any insects and debris.
Method 3 of 3: Storing Harvested Basil
Step 1. Clean and store fresh basil
Once the basil is collected, inspect it and remove any dead or yellowish leaves. Wash thoroughly to remove dirt and other debris. Air or pat dry with paper towels. After that, put it in an airtight container such as a ziplock bag or plastic container.
Basil can last up to several weeks. Just use the leaves directly or slice if necessary
Step 2. Boil and freeze the basil leaves
Cut the leaves from the stems and place them in a pot of boiling water for 5-10 seconds. Remove with a spoon and immediately place into a large bowl of iced water. After a few minutes, remove the leaves and place them on paper towels before placing them in the freezer.
- Place the basil leaves in a freezer-safe container or ziplock bag.
- Basil leaves can be stored in the freezer for up to several months.
Step 3. Dry the basil
Place the basil stalks in a dry paper bag and place the bag in a warm, dry place, such as an attic or kitchen cupboard. Let it dry for a week or two, then separate the leaves from the stems. Keep the leaves intact and store in a jar.
- Dried basil is best stored in the form of whole leaves and freshly crushed-if necessary-when about to use.
- Remove any yellow or mottled leaves before drying the basil.
- Dried basil can be stored for up to a year or as long as it has the same characteristic aroma.
- You can also dry basil by hanging a handful of the stems in a warm, dry room.
Step 4. Store fresh basil in water
Clean the basil stems and cut off the base. Place in a glass jar with 2.5-5 cm of water at the bottom. Basil stems can last up to two weeks if stored at room temperature and away from direct sunlight.
Step 5. Make the basil blocks
In a food processor, add 1 cup (250 ml) of basil leaves and 1 tbsp. (15 ml) grapeseed oil. Run the engine until the basil leaves are finely chopped, then add 1 tbsp. (15 ml) of water and turn it on again to make a paste. Squeeze the basil paste into an ice cube tray, then freeze.
- Once the basil blocks are frozen, transfer them to a freezer-safe container or into a ziplock bag for storage for easy use.
- You can add basil blocks to sauces, soups, and curries to spice things up in a practical way.
- Basil sticks can be stored in the freezer for about 3-4 months.
