BASIL and the ART of PINCHING

Barbara Pleasant in an article in The Herb Companion says: "Pinching is a kind thing to do to plants. Most basils are vastly improved by pinching early and often."

Right now as our basil plants mature, they are trying to make flowers.  If you intend to have enough to make pesto, do not let them flower.  Pinch off the flowers.  Better still, pinch off the stems with the top several leaves attached.  This will prompt the leaf buds further down the stems to grow.  The result will be a bushier plant with more leaves for pesto!

If you are not going to use the basil sprigs right away, place them in a container of water (preferably an opaque container like a pottery vase or little pitcher) and leave on your counter.  The sprigs will keep in the container for maybe 2 weeks.  If you leave them in the water that long, you may find your sprig has developed roots.  Consider planting those sprigs for more basil harvesting -- either in a pot at home or in your plot.  Never store the delicate fresh basil in the fridge. To preserve for later use in cooking, place in a plastic bag and freeze.

To read Barbara's entire article, go to: Herbs and The Art of Pinching

Why Is the Basil So Bitter? Preventing Flowering is the Secret! Pick, Pick, Pick!!

The blossoms can be used as a garnish but a price is paid for allowing them to grow.  The best oil content and taste occurs just before the plant blooms.  Leaf production can stop entirely or slow down.  The flavors can be bitter on any new leaves which are usually very small. Older leaves become tough.

Either harvest regularly to prevent blossoming in July-September or cut the plant back by a third if you can't harvest often enough to prevent flowering.  You can also pinch out flowers with one set of leaves below for more branching and to prevent seeds from forming.  The young leaves with high oil content are best for freezing, making oils, butters, pestos and vinegars.