Water on the regular schedule with a large amount of water.
Full sun and warm weather.
Use water-solutable nitrogen fertilizer regularly can be beneficial.
Harvesting Your Plants
Don't take too much: When harvesting your plants, make sure to only take a portion of the stem that is less than half of its total length. This will help the plant continue to grow and produce new foliage.
Find the sweet spot: Look for the spot just above two leaves on the stem. This is where you should make your cut with sharp pruning shears or scissors. If you're not sure where to cut, try to identify the spot where the stem is the thickest.
Watch it grow: By trimming the central stem and leaves, you will stimulate new growth. The plant will redirect its energy to grow new stems and leaves to replace the ones that were removed.
Max 1/2 of the total length of the stem
Annual plant. You will need to plant a new plant each year.
Mostly ranging from light green to dark green. Some varieties, such as 'Dark Opal' have purple leaves.
From 15 to 30 cm to 60 cm, depending on the varieties.
Sweet, spicy, and a bit peppery. It has a strong and recognizable aroma.
Basil is a versatile herb that can be used fresh or dried in a variety of dishes, including pasta sauces, soups, salads, and pesto. It has a sweet, spicy flavor and pairs well with tomatoes, garlic, and olive oil. Add chopped basil to dishes at the end of cooking for the best flavor.
Slice tomatoes and mozzarella cheese into thick slices.
Arrange the tomato and mozzarella slices in an alternating pattern on a serving plate.
Sprinkle the chopped basil leaves over the tomato and mozzarella slices.
Drizzle the olive oil and balsamic vinegar over the salad and season with salt and black pepper.
In a food processor, add basil, Parmesan cheese, pine nuts/walnuts, and garlic until finely chopped.
With the food processor running, slowly pour in the olive oil until the pesto is smooth and well combined.
Season with salt and freshly ground black pepper to taste.
Tomato Basil Soup
Puree the whole peeled tomatoes in a blender.
Combine vegetable broth and tomato puree in a pot. Bring to a simmer over medium-high heat.
Stir in the chopped basil leaves and season with salt and freshly ground black pepper to taste. If desired, add the heavy cream and stir to combine.