Of all the aromatic plants in existence, basil is the most loved and used. A small but great miracle of nature, this little plant is an ingredient capable of adding flavor to your dishes and also boasts many benefits, including anti-inflammatory and antibacterial properties. We find it pre-washed, in convenient (but not very sustainable) plastic containers, fresh or frozen, but in reality it is very easy to keep the plant at home: you can grow it in a pot, place it on the balcony, in the garden, or on the windowsill and always have it available. The basil plant, in fact, is one of the most suitable for home cultivation because it doesn't require much attention, just water, a location well exposed to sunlight, and careful harvesting, so you can have a plant that is always lush, green, and fragrant. Here is a simple and comprehensive guide to learn how to pick, cut, and store basil correctly so as not to damage the plant and keep it healthy and productive for a long time.
How to Pick Basil Without Damaging the Plant
The most common mistake you can make when harvesting basil leaves is picking the lower ones. Removing the lower leaves tends to weaken the plant: by removing them, you strip the stem and encourage the basil to flower prematurely. This mistake blocks the production of new leaves and reduces the supply of vital energy generated by photosynthesis. To always have a lush and healthy basil plant, it is essential to harvest it correctly. Once planted, wait until the basil reaches a height of 12-15 centimeters and the leaves reach a diameter of 2-3 centimeters.
How should you proceed? Pluck the leaves by hand or cut them with scissors, taking only the leaflets at the top of the plant. Also remove any flowers: they are the end of the stem's life cycle, so leaving them on the plant stunts the growth of new stems and leaves. They are also edible and have the same aroma as the leaves, so you can use them in cooking to garnish dishes or flavor sauces. Harvesting basil means "lightening" it: to do so correctly, always remove the leaves starting from the tops, being careful not to break the main nodes of the plant. Also, try to remove the leaves from different points to maintain thick, lush foliage on the plant. The way you cut also affects the health of the plant: always use very sharp and clean scissors to avoid fraying the stem tissue, thus preventing the entry of parasites or fungal diseases.
How to Make Your Basil Live Longer
As we've seen, basil isn't a plant that requires much attention, but we've all seen it wilt after a few weeks at least once. Why didn't your basil survive? It's probably because you didn't take the necessary precautions to keep it healthy. These plants need two main rules to survive: they need enough light, so make sure they're always exposed to sunlight, and they need consistently moist but never soaked soil. Too much or too little water is harmful to the plant, so always remember to water it regularly: in spring and fall, every 2-3 days is enough; in summer, daily watering is best. Always avoid standing water, as this is harmful to basil. Use your finger to make sure the soil is moist enough (if it feels dry, it's time to water). Avoid wetting the leaves when watering, and water early in the morning or at sunset to prevent the water from evaporating immediately in the sun.
Supermarket issue: On the shelf, the plants are lush, full, and colorful, then they get home and wilt, fade, and die. Why? It's not your fault or your (little) green thumb, but the supermarket temperature and the overly small pot. How to fix it? Once you've bought it and brought it home, leave the plant for a few days in a spot that's not too sunny: this will prevent dangerous shock and give it time to acclimate to its new "habitat" before moving it to a warmer spot in the house. The second reason why supermarket plants tend to die quickly is the pot: in the ones we find on the shelves, very often multiple plants are planted, which, given the limited space, fail to grow. Solving the problem is very simple: a few days after purchasing it, remember to divide and plant the roots individually; this way, you'll have many new, lush plants.
Another essential step is to prune, or remove the plant's vegetative top: basil grows vertically, and the young buds "bloom" on the upper part of the stem, which gradually grows taller. Pruning a basil plant means cutting the apex (the top) of the stems, a practice that stops vertical growth and encourages the plant to produce new branches and leaves, making it bushier and more lush. It also prevents premature flowering, which would cause the leaves to lose their flavor. How to prune: Identify the node, or point where the pairs of new small leaves emerge, and cut the stem about half a centimeter above this intersection. This will stimulate the growth of new lateral branches, making the plant bushier and more lush.
How to Store Picked Basil
Once harvested, how can you preserve basil to make it last as long as possible? There are various options, all very simple and effective:
- Bunch with stem: if you want to keep it for a few days, you can simply place the bunch in a glass jar filled with water, making sure to change the water once a day.
- Leaves: cleaned and dried with a clean tea towel, the collected leaves can be stored for a few days in the refrigerator, preferably in a sheet of kitchen paper, placed in an airtight bag or jar.
- Preserving it for a long time: in these cases, we can choose whether to freeze it, dry it or preserve it in oil, so that we can have it available all year round.
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