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Basil on a south facing window | Photo by Zach Behrens/LAist
I recently bought a one-gallon basil plant at Ralphs (specifically Albahaca Sweet Basil) and I want to know how to best maintain it in my second story place? How much sun should it get, how do I take the leaves off and when should I water it? I also live in Studio City--does that make a difference on what instructions you give me? By the way, the plant was grown by River Ridge Farms in Oxnard.
First, genius, where's the 5 gallon pot to put it in? Soil is everything if you want something that you actually are going to eat. Studio City and everywhere else in SoCal that is not THE BEACH means HOT. So a larger container than 1 gallon is going to have 1.) a more stable soil temperature and 2.) you'll have to water less often. Cats, Foster kids and plants alike prefer stability... er, um, whatever.
Is your soon-to-be basil farm South facing or what? Generally fruiting vegetables (tomatoes, peppers, eggplants, okra) love sun - at least 8 hours/day. Basil and other leafy things in part-shade will work. The plant responds to the lack light by making bigger leaves. They are smart like that. That's really good if you are going to be eating them.
With watering - even soil moisture is key. That big pot that you have surely transplanted your basil into will pay off on your three-day bender weekends. Larger soil volumes dry out less quickly too, the big honkin' container is now your friend. Ideally your potting soil should be slightly damp, but not soggy. A little mulch (bark, newspaper, old LA Weekly's) spread on top will slow down evaporation between waterings too.
Don't harvest until after the third set of leaves. You can double or quadruple the plant's output by pinching the terminal end. This "less is more" approach causes the two lateral shoots above the node to become dominant (like an LAist co-editor I know) and you will have more of a "bush" than a "stick".
Don't be an impatient, greedy bastard in any case. Never take more than 1/2 the leaves at a time.
Also, do not let the basil set flowers. Once it does the sugars in the leaves change; and the plant will become bitter. Seeds - bad. It IS a good time to go out and buy some more seeds and spread them around in your new 5 gallon or larger pot. This will give you a 2nd and 3rd crop to keep you in "Albahaca Sweet Basil" or wtf-Oxnard-variety-you-like pesto through the winter.
Enjoy that Basil and Vodka Mojito!
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This is awesome...And it totally explains why my entire crop of Chia herbs completely FAILED. Looks like I need to work on my green thumb a bit.
This gardening guru knows of what it speaks. We didn't nip the flowers (in part because the bees love 'em) and now our basil tastes ill.
great topic to startcovering.
i received a basil plant from Albertsons a few months ago and have wasnt sure what to do with it regards to maintaining it other than just watering it every few days. right now its sad and dying.
i will first move it into direct sunlight and maybe later move it into a larger pot and cut the flowers right away.. maybe its not too late...
AWESOME. I just sprouted some basil seeds on the sill of my south facing windows. THANKS!!
Thanks for the tip. Mine is sprouting flowers. Got to nip those in the bud.
Awesome! I'll definately be looking for more articles like this! Thanks Guys!
A GREAT petso recipe.
2 cups of packed basil leaves...de-stemmed
2 cloves garlic or two tablespoons crushed garlic
1/4 cup roasted pine nuts*
2/3 cup olive oil
kosher salt and freshly ground pepper
1/2 grated Romano, Parmesan, or pecorino cheese
Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 of olive oil and process until fully incorporated and smooth. Season with salt and pepper to taste. Fold in the grated cheese.
If using immediately add all of the olive oil and cheese.
This can be frozen for up to three months. When thawed add the last bit of olive oil in a food processor.
* Buy the pine-nuts raw at TJ or Whole foods. They are expensive at about $6.00 for eight ounces, but 1/4 is about one quarter or one fifth of that eight ounces. Roast in a toaster oven or dry "fry" them in a pan. They should be properly "roasted" in no more than ten minutes. It is very easy to burn these little suckers so be cautious when cooking them.
nice
i like green green things
If you pinch off a six inch clipping and let it sit in a glass jar in a shady window sill, roots will form and thus you can make more basil plants.
One easy eco-friendly way to give your plant more nitrogen: dilute leftover coffee grounds or tea leaves with water and pour onto the plant at the base.
If possible, maybe get your plant at the farmer's market: it will very likely be a much stronger breed than at the big box stores.
Plant fucking?
umm, more like cloning.
it's way easier than seed.
Actually, no, when Basil bolts it doesn't taste different or bad afterward. A more mature plant will get woodier but flowering doesn't change the taste like it does with lettuce. You just have to pinch off the flowers and the plant will continue to grow new leaves and yes, will try to keep making flowers. Making seeds is what every plant is evolutionarily interested in doing so the basil will keep putting out flowers.
Basil will also need the 3 elements for its fertilizer. Nitrogen is not enough but it is a light feeder so a 10-10-10 NPK fertilizer should be more than enough. Anyone who wants to grow a plant, especially an edible successfully needs to invest in researching the plant they are growing. It's the difference between a successful crop and a dead one. Use google. It's your friend.