Basil is one of those wonderful garden plants that just keeps coming. Unlike radishes and beets that are done once you harvest them, basil plants provide their pungent goodness for months if you can stay on top of them. Here’s how to harvest basil to keep it producing all summer long!
How to harvest basil:
Basil should be harvested regularly to prevent flowering; trim the plants as soon as you see flower heads start to form. To do so, simply use scissors to trim off the upper leaf clusters. Make your cut close to the set of leaves below. Often, you’ll need to cut more than one leaf cluster, and that’s okay. Just be sure to snip right above the set of leaves you’re planning to leave on the plant. New growth will sprout from that point so you can continue to harvest throughout the season.
You’ll want to make sure to leave some green growth so that the plant can do its photosynthesis thing, but the plant will be noticeably smaller. Harvest basil every week or two. I have almost a dozen plants and these provide enough basil every time I harvest to make two batches of pesto – one to eat fresh, one for the freezer.
These harvesting rules apply for growing basil indoors, too, though an indoor basil plant might not need to be trimmed as frequently.
And now here I go contradicting myself. Kind of. Bees LOVE basil, but if you cut off all the flowering heads, they’ll never get to enjoy it. Here’s how to grow basil for you and the bees.