Tomatoville® Gardening Forums


Notices

General information and discussion about cultivating herbs.

Reply
 
Thread Tools Display Modes
Old July 30, 2006   #1
ZBQ
Tomatovillian™
 
ZBQ's Avatar
 
Join Date: Mar 2006
Location: Southern Ohio
Posts: 170
Default Basil Harvest

Well, the basil is big enough now that I think I should harvest it. 18-20 inches tall.

Is there a method to harvesting it? Do you just cut it off at the ground or pull or cut off individual leaves or some other way?

If you just pull or cut off leaves, will it continue to produce?

I planted two types, genovese and a small leaved globe bush variety. Both smell the same, any concerns with combining them? Do you just use the leaves or stems too?

I plan on running it through the food processor and adding a little olive oil and then freezing it on a cookie sheet, then foodsavering it in broken up chunks big enough for a batch of pesto. Which, in our case, is pretty big!!
ZBQ is offline   Reply With Quote
Old July 30, 2006   #2
Woodenzoo
Tomatovillian™
 
Woodenzoo's Avatar
 
Join Date: Jan 2006
Location: Ohio z6
Posts: 141
Default

You can cut it to the ground or trim some off. I cut mine to the ground last year and it started to come back this spring. If you trim, it will continue to grow and go to seed. It's really your call...
Don't use stems as they tend to be woody.
I used spicy globe, genovese and a little dark opal basil mixed together and it was fine.
Hope that helps a little and I'm sure the others will pop in soon and go into more detail than I did. :wink:
Cathy
Woodenzoo is offline   Reply With Quote
Old November 2, 2006   #3
Grub
Tomatovillian™
 
Grub's Avatar
 
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
Default

Okay, this post is good.

A few basils heading in the right direction... for your love and affection... sweet, purple one, and thai with licorice flavour.

Grub is offline   Reply With Quote
Old November 9, 2006   #4
gardengalrn
Tomatovillian™
 
gardengalrn's Avatar
 
Join Date: May 2006
Location: Kansas, zone 5
Posts: 524
Default

I love the idea of basil and pesto, I really do. I cannot, however, make myself like the taste when it is the main thing. I will keep trying, though. I do several varieties of basil and mainly use them in Italian dishes, like spaghetti sauce and so forth. I dry them in the microwave (I know, I know, but no other way to do it here in this house) and put them in the freezer in freezer jars or cups. I don't use the stems, too woody. Just the leaves.
__________________
~Lori
"Most folks are about as happy as they make up their minds to be."
-Abraham Lincoln
gardengalrn is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 04:56 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★