My basil - Should I... ??

[cf]

I'm not in need of basil right now but do I need to prune/harvest some of this?  Big honker leaves on top covering under-growth from light is why I ask.  And while I've found what seems like an ideal way to dry dill, I haven't found a great way to store or dry basil leaves. 

Maybe someone basil-savvy could have a look at my photo and suggest what they'd do?  FYI, from deck to top leaf is 5 inches.  At least as of this morning.  Might end up taller by tonight.  (AG conditions seem to turn plants into grow-monsters!)

[Shawn]

I do not dry mine, I freeze it.  I get a freezer safe container and place my leaves in there.  They can crumble and usually but I do not mind.  If I want full leaves I place them between parchment paper in zippy bags and let them partially defrost before using to keep them whole. NOTE, they will get wet when defrosting.  I will just take some from the contain and crush them with my hands into the pot/pan, whatever,  that I need it.

They are still "fresh" when used frozen

[Sher]

cf, I am not a basil expert, so maybe someone else more knowledgeable will come along with better advice.

But it looks like you have two basil plants growing in that pod. I would thin it to one, and against the usual advice, I would keep the smaller one. That's because the larger one has a long stem with no leaves near the bottom.

Then, as soon as the smaller one starts growing strong, I would top it so it will bush out instead of growing tall and skinny.

IMO

[cf]

Jan 21, 2021 9:55:55 GMT -5 Shawn said:

I do not dry mine, I freeze it.  I get a freezer safe container and place my leaves in there.  They can crumble and usually but I do not mind.  If I want full leaves I place them between parchment paper in zippy bags and let them partially defrost before using to keep them whole. NOTE, they will get wet when defrosting.  I will just take some from the contain and crush them with my hands into the pot/pan, whatever,  that I need it.

They are still "fresh" when used frozen

Seems I tried that once before and they got all wilted from being frozen. Not chris. Are yours crisp? When you use the word crumble I would assume so.
Now, as for your whole ones, I know that when defrosting phyllo dough which is extremely thin like a paper, they caution to keep it in its wrapper and move it into the fridge overnight so it can defrost slowly and without condensation. I'm happy to try both your methods, but I just wanted to mention that to you because phyllo dough I am familiar with.

[cf]

Jan 21, 2021 14:54:07 GMT -5 cf said:

Jan 21, 2021 9:55:55 GMT -5 Shawn said:

I do not dry mine, I freeze it.  I get a freezer safe container and place my leaves in there.  They can crumble and usually but I do not mind.  If I want full leaves I place them between parchment paper in zippy bags and let them partially defrost before using to keep them whole. NOTE, they will get wet when defrosting.  I will just take some from the contain and crush them with my hands into the pot/pan, whatever,  that I need it.

They are still "fresh" when used frozen

Seems I tried that once before and they got all wilted from being frozen. Not chris. Are yours crisp? When you use the word crumble I would assume so.
Now, as for your whole ones, I know that when defrosting phyllo dough which is extremely thin like a paper, they caution to keep it in its wrapper and move it into the fridge overnight so it can defrost slowly and without condensation. I'm happy to try both your methods, but I just wanted to mention that to you because phyllo dough I am familiar with.

Oh all that makes a lot of sense to me. It sure has the right sound. I'm going to consider culling as you suggest and especially good to know I can top it to make it grow sideways. Not sure I want it out too far sideways though. So I'm wondering what would happen if I pruned it both on top and 2 sides so it is sticking out away from towards center where other plants are.

[Shawn]

Once basil is frozen, as it defrosts it will get soggy and wet.  That is why I take from my frozen container and add to whatever I am making.  I can use it is sauce and soups.  I use it in my ricotta for my parms, I ue it in my salads.  It will get "wet" anyway once in use.  But if I need any for the tops of my meals like on some parms, I still use frozen and crumble on top.  OR I will use fresh and lay on top.   I like the freshness of it opposed to using dried.

So to answer it is not crisp but I guess dried it not either.  Only the fresh.

[cf]

Jan 21, 2021 10:35:52 GMT -5 Sher said:

cf , I am not a basil expert, so maybe someone else more knowledgeable will come along with better advice.

But it looks like you have two basil plants growing in that pod. I would thin it to one, and against the usual advice, I would keep the smaller one. That's because the larger one has a long stem with no leaves near the bottom.

Then, as soon as the smaller one starts growing strong, I would top it so it will bush out instead of growing tall and skinny.

IMO

Well, I SORTA took your advice, and did so late.

Here's what she became until this morning.

And then I topped it.  Not sure if this constitutes more than 1/3rd the entire plant (this jungle canope of gargantuan leaves was covering up a ton of growth underneath it from getting the light).  But to show you the size of the leaves, I put a box of Celestial Seasonings Tea into the frame with it for size perspective.

And then after what came to about 3/4 cup of leaves when pushed down into the measuring cup, plus a big clove of garlic, a Tbsp. of walnut meats, a couple Tbsp. of Parm-Reggiano and some EVOO....

Presto!  PESTO!!  And so to photo it, I held it in front of the post-harvested basil plants which now shows what's left of them and I'm not overly inclined to thin out one of them (UNLESS NECESSARY of course) because this pesto came out crazy-delicious.  And I want mmmooooooore. 

Mwaaa-ha-hahh!

 

Those are some impressive leaves! Yum, pesto!

[Sher]

Wow!!! You are definitely doing something right! Way to go!

[dianne]

Making pesto is the BEST thing to do with your trimmed leaves! Well done!

Like Shawn, I often freeze my extras, although I blanch them with boiling water in the ice cube tray and make ice cubes out of them. 

Sometimes I melt the ice cubes and add the soft, wilted leaves to fresh basil when making pesto.
Sometimes I toss the whole ice cube into the pot while making soup or vegetable broth.
Sometimes I pop the basil ice cube into some sparkling water for a tasty no-cal beverage!

[cf]

I am seriously doing my whole AG experience by the seat of my pants, plus some tips YOU ALL have created to make this forum really helpful.  As for "seat of pants" part, this sounds really weird, but i sort of let the plants tell me what they would like IF they are talking.  If not, I just wait until something looks a certain way.  The last couple of days the basil has been feeling "any time now, don't wait too long," but before the last couple of days, it's just felt to me like it could stay "as is" longer, and get a tad bigger, or whatever.  And that even includes seeing there were leaves lower on the plant that were covered up from their fair share of light.  For some reason they just seemed fine.  Much longer and I think they'd have started sulking.

I know this sounds like whatever the plant-related variation would be for anthropomorphic blitherings, but it's just a thing where a plant looks happy and as though all is well, OR it exudes some sort of signal where something isn't quite right.  Just enough to make me wonder.  And think if there's something it would like.

On the other hand, I did buy a pre-designed machine that creates perfect growing conditions, with flashing lights or whatever that tells me if something needs to be done.  Oh, wait, there's one thing I have a feeling might make a difference.  I do check their water daily or at least every other day and I don't let it get very much lower than the "to here" level.  I don't know at what point its "add water" light would be, but I've had mine get low enough to surprise me and make me want to get that water back up ASAP.  So if it didn't flash light by that point, then I sure wouldn't want to see how low it gets before it does. 

But I am SOOO much appreciating being able to see these plants change from day to day, up close, I mean right there.  No stooping, no bugs, no insanely hot sun that would make me not want to linger long. 

[Shawn]

I think we all go thru stages when we first start.  I know I still do at time.  Your gardens are doing really well.

[Sher]

cf, the plants are very good at letting you know what they want if you observe them.

You are way ahead of those who do things by the book, no matter what their plants are signaling.

[cf]

Dianne, I LOVE that last choice -- the water with basil in it.  I will SO try that!  Thank you!

One back at-cha.  There's a restaurateur on the seacoast who makes a drink that I fell in love with.  Couldn't believe, she gave me the recipe.  I don't recall the proportions, but you can add each until it tastes right.  A glass of lemonade, and then mint leaves that you "muddle" (means beat them up with a "muddler" (believe it or not there is such a tool but if you look at it, you'll have 10 things already that'll work, and don't ignore the rounded ends of their handles).  Do that to the point of bruising them, if not a bit of smashing going on.  Munch up about 1/2" to one inch of peeled cucumber, depending on fat or narrow sized diameter.  I mean Magic Bullet or mini food processor level of munching, so there are teensy pieces plus generated liquified.  Or a grater would work.  Put the mint and the cucumber in the bottom of a glass, add the lemonade, stir it up so there are teensy pieces of cuke floating around, add either or both, a slice of the cuke and an unmuddled mint leaf on the rim for garnish.

It is THE most refreshing combination of lemonade enhancement/modification.  Obviously a hot summer day drink but anytime, the taste is just magical.   

        

[cf]

Feb 1, 2021 14:45:29 GMT -5 Sher said:

cf , the plants are very good at letting you know what they want if you observe them.

You are way ahead of those who do things by the book, no matter what their plants are signaling.

Oh, words for my heart, lol.  Thank you.  I hope that becomes ongoing.  I've been noticing the last 5 or so years of my life, what cops tell people when they say "I thought there was something weird about that but it didn't make sense at the time."  They say, "Listen to your gut."  It actually takes some deprogramming to be able to do that, or at least for me, but I think it's the same general idea.  

 

[dee2]

I grew Basils and had to prune almost everyday, especially when got on a roll. See pics below:


At first I pruned and let them dry naturally. That worked for a minute. I had Basils all over my kitchen counter. I invested in a dehydrator, so I harvested my entire crop and dried all of herbs, except the dill, in the dehydrator. I store my herbs in these cute bpa free bags:

[Sher]

Basil on steroids!

Where did you find those adorable bags?

[dee2]

Amazon. They popped up on a search and I’ve been hooked ever since. They come in all designs, shapes, sizes and colors. If you come across bags like these be sure to read the reviews. Some bags are not that good and the reviewers give details.

[Sher]

Thank you, dee2!

[dee2]

Feb 1, 2021 14:53:32 GMT -5 cf said:

Dianne, I LOVE that last choice -- the water with basil in it.  I will SO try that!  Thank you!

One back at-cha.  There's a restaurateur on the seacoast who makes a drink that I fell in love with.  Couldn't believe, she gave me the recipe.  I don't recall the proportions, but you can add each until it tastes right.  A glass of lemonade, and then mint leaves that you "muddle" (means beat them up with a "muddler" (believe it or not there is such a tool but if you look at it, you'll have 10 things already that'll work, and don't ignore the rounded ends of their handles).  Do that to the point of bruising them, if not a bit of smashing going on.  Munch up about 1/2" to one inch of peeled cucumber, depending on fat or narrow sized diameter.  I mean Magic Bullet or mini food processor level of munching, so there are teensy pieces plus generated liquified.  Or a grater would work.  Put the mint and the cucumber in the bottom of a glass, add the lemonade, stir it up so there are teensy pieces of cuke floating around, add either or both, a slice of the cuke and an unmuddled mint leaf on the rim for garnish.

It is THE most refreshing combination of lemonade enhancement/modification.  Obviously a hot summer day drink but anytime, the taste is just magical.   

        

cf, I love your giant basil. The leaves look very healthy. One of the things I’ve done during extremely hot days is make a pitcher of ice cold herb/fruit infused water. It is refreshing and healthy. I used basil, mint, strawberries, watermelon and blackberries. The mint and basil I used are pre AeroGarden. I am so glad that I can now grow my own as the store charged quite bit for their basil and mint.
The mixture should not be stored for a long period of time as the fruit and herbs will get too soggy. Also, it taste best after the fruits and herbs are infused in ice cold water for a couple of hours, or overnight.