Pruning, Harvesting & Preserving Basil

Pruning Basil

Once your plant has at least 6 sets of leaves, so 12 leaves total, you can pinch off the top leaves of your basil plants to encourage bushier growth. Pinch just above a set of leaves to promote branching. But don’t do this too early, the last thing you want to do is prune your plant too early. 

Harvesting Basil

When your basil plants have developed at least 12 sets of leaves, 24 leaves total, you can start harvesting. Pinch off individual leaves or cut stems just above a leaf node. Avoid harvesting more than one-third of the plant at a time to ensure continued growth. If you harvest too much, there won’t be enough leaves left to ensure enough photosynthesis for the plant to continue to grow!

Preserving Basil

Preserving Your Fresh Basil for Year-Round Enjoyment

Are you looking for ways to preserve your abundant basil harvest so you can enjoy its fresh flavor year-round? You're in luck! Here are some simple methods for preserving basil:

Freezing Basil:

• Wash and dry your basil leaves thoroughly to remove any dirt or debris.

• Finely chop the basil and add it to an ice cube tray with a little water

• Blend basil with water and pour the mixture into ice cube trays

• Freeze the basil ice cubes

• Transfer the frozen basil cubes to a freezer-safe bag or container, removing as much air as possible before sealing.

• Label the bag or container with the date and store it in the freezer for up to 6 months.

Frozen basil can be used directly in cooked dishes like soups, sauces, and stews.

Making Basil Pesto:

• In a food processor or blender, combine fresh basil leaves, garlic, pine nuts, (vegan) Parmesan cheese, and olive oil.

• Pulse until the mixture forms a smooth paste, adding more olive oil if needed to reach your desired consistency.

• Transfer the pesto to an airtight container or jar and cover the surface with a thin layer of olive oil to prevent oxidation.

• Store the pesto in the refrigerator for up to 1 week or freeze it in ice cube trays for individual portions that can be used as needed.

Drying Basil:

• Wash and dry your basil leaves thoroughly, then tie them into small bunches using twine or a rubber band.

• Hang the basil bunches upside down in a warm, well-ventilated area away from direct sunlight.

• Allow the basil to air dry for 1-2 weeks until the leaves are completely dry and brittle.

• Once dry, remove the leaves from the stems and store them in an airtight container in a cool, dark place.

Dried basil can be crumbled into dishes like soups, stews, and sauces, or used to make herbal teas.

By preserving your fresh basil using these methods, you can enjoy its vibrant flavor and aroma long after the growing season has ended. Experiment with different preservation techniques to find the ones that work best for you and your culinary preferences.

Happy preserving!