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Looks fine to me. Too little to prune....I grow basil every year and pinch off the higher leaves and flowers as they're happening (and eat them!)
Let that baby grow, and pinch off the tall leaves and flowers, that will encourage more bushy growth.
If you harvest the larger leaves and there are small leaves starting at the base of the larger leaves--those small ones will be "harvestable" in a few days. Don't let your basil flower--it changes the taste.
Midwestnoob, just cut basil, place the leaves on a tray lined with cheesecloth or a thin towel, and let the leaves air-dry out of direct sun/light. Oven drying removes so much of the essential oils that gives basil its flavor.
Try "basil balls" which are chopped basil made into a slurry with water, dropped on waxed paper in one tablespoon blobs, or placed into ice cube trays, frozen, then popped into a freezer bag. The basil balls taste the same as fresh, but do not have the same appearance. Same thing can be done with oregano, parsley, and dill.
I live in Chengdu China, it's very hot here now. It's been high 80's low 90's every day for the past couple weeks.
I just noticed that the very bottom of the stems on both my basil plants are blackish color where they start going into the soil, is this normal?
Could be normal. I don't know about the soil fungus but all my basil plants are black right there where the stem meets the soil.
Thanks, Ill just keep an eye on it for now, I think it'll probably be fine.
Btw, do you guys know what plant this is? The package said oregano but it doesn't look like any oregano I have looked up online. I crushed one of the leaves and it actually smelled pretty minty, but it looks sort of like cilantro.
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