Fresh Basil Plant

[mfiore]

My basil is awesome early in the summer. Toward mid to late summer, as the plants grow, they become more peppery and even bitter. I try to keep all the blossoms trimmed off as soon as they bud, but it doen't seem to help. The plants become quite large. Any tips on keeping the leaves tender, flavorful, aromatic? Should I keep pruning back the whole plant? Does this make it worse?

[RTflorida]

I follow the same course as Ageo.....grow more than I can use and freeze the rest. No texture with the frozen if you looking for "fresh", but there is zero effect on the taste, will last for months in the freezer - fine for sauces, pesto and pizza.

As for trimming, let me first say - I'm no horticulturist. I have found the key to not getting the bitterness is to keep them trimmed and never let the plant actually bloom. You have to really keep an eye on your plants, looking closely you can tell the difference between a bloom shoot and a leaf shoot...its subtle, but definitely detectable very early. When I know my plants may soon bloom I check them every day and nip off the bloom shoots literally as soon as they appear...pain in the butt, but I've kept plants going without bitterness for almost a year. The key is NEVER letting even one bloom develope......if you do, the plant is done.

Trimming - Don't lop off whole leaf clusters.....these may look good and all the stores may sell cut basil this way....its not the best way to get you plants to bush out. Instead, cut off the large leaves individually...this usually results in another bud sprouting (which gives you an entire leaf cluster) - not just a single leaf replacement. Keep in mind, once the plant reaches the bloom stage this gets tricky - trying to keep the blooms from forming and trimming for bushiness can be a fruitless endeavor.....you eventually just let the plant grow as it wants and keep the blooms trimmed off.

Hope this helps

RT

[Dutchoven]

Originally Posted by Frances

I don't know about children, but slugs LOVE basil!

They like beer too...the slugs I mean...and it will eliminate the problem...just a small shallow dish of beer will do the trick!
Dutch

[asudavew]

Originally Posted by Dutchoven

They like beer too...the slugs I mean...and it will eliminate the problem...just a small shallow dish of beer will do the trick!
Dutch

Or a ring of salt around the plant or pot.

[Frances]

You want me to share my beer with the slugs??!!

I think I'd rather let them have the basil...

[james]

Get 'em drunk, and then hit 'em.
James

[Dutchoven]

Originally Posted by Frances

You want me to share my beer with the slugs??!!

I think I'd rather let them have the basil...

Frances
Sorry...I forgot where you lived!!! All the beer there is fit to drink...here in the US we have some that maybe the slugs wouldn't...
Go with the salt then!
Best
Dutch

[BrianShaw]

Originally Posted by egalecki

I've never frozen leaves, but I froze basil and olive oil puree last year...

Pesto, with the nuts and cheese, shouldn't be frozen... this is the system I use. I use small canning bottles for storage. (But the ice cube idea is interesting and I should try that!) When thawed I add nuts and cheese to finish the Pesto.