The basil plant has been flowering a lot already, but I’m not ready to let it go to seed just yet, so I have been pinching them off. A while back I mentioned pinching basil plants in order to get fuller growth. It becomes so lush because two new sprouts start where you do that one pinch, and I just wanted to show you what it looks like.
And here it is.
Oh, and just a quick tip, whenever I pinch my basil, I usually end up with too much basil to use at one time. If I don’t want to make pesto, I just take them all and keep them in a glass of water next to my kitchen sink. It usually keeps for me for another week. I prefer to do that than to keep it in the fridge. It just stays fresher so much longer. Whenever I’m making eggs or a sandwich, it’s right there for me to tear a few leaves off and throw in.
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