Basil

[KimmyMarkks]

I have a basil plant that I’ve been growing for about 6 months. It recently started to flower at the top. Does anyone know if I can take the seeds from the flower and replant them? Do I have to dry them out first? I know with vegetable seeds I’ve dried them out for a few years before replanting but I don’t really feel like waiting that long.

 

[Chuck]

I just let the seeds drop naturally and they come back year after year but yes you can harvest the seeds when they are viable

 

[IcyBC]

I usually just let the seeds dried out on their own and then harvested afterward. Since we live in Michigan, our basil won't come back up so I have to store the seeds over the winter.

 

[KimmyMarkks]

Thanks! It don't have much experience planting from seeds (I usually but the mini plants) so I was hoping it wouldn't be too much work. I think I'll hold them to spring and give it a try.

 

[KimmyMarkks]

Also do you know how long an indoor basil plant typically lasts? I usually have mine for about 6 months then one day all the sudden the stems dry up, turn brown and that's it. Basil is one of my favorite herbs so one day I'd like to have a whole windowsill of it.

 

[TobiWallis]

Hi KimmyMarks,
I'm in the UK and although we have sun and mild weather in the summer, basil doesn't grow very readily, at least not for me, other than in the greenhouse and on the kitchen window sill. I find the same thing as you - they do fine, then just decide enough is enough and turn up their toes. As they are an annual, I assume that's just their natural lifecycle and plant again next year.

 

[KimmyMarkks]

Yes I agree. It's a shame because I love basil. Buying the precut bunch can get pricy. That's why I love growing my own. At least in my area the plant of basil is less expensive then the pre cut bunch (and sometimes I think it's fresher too).

 

[djordjem87]

I can tell you i let them dry and now i have planted all of them in a big pot. Right now i think i have 30 to 40 small basil plants. It is incredible, i love the smell and i use it a lot in kitchen. I even have two variations of basil. One is domestic and it has bigger and rounder leaves and the other one is Greek and it has smaller leaves. The Greek one smell is stronger and domestic one is bigger, hence, more leaves and yummy pizza.

 

[KimmyMarkks]

I can tell you i let them dry and now i have planted all of them in a big pot. Right now i think i have 30 to 40 small basil plants. It is incredible, i love the smell and i use it a lot in kitchen. I even have two variations of basil. One is domestic and it has bigger and rounder leaves and the other one is Greek and it has smaller leaves. The Greek one smell is stronger and domestic one is bigger, hence, more leaves and yummy pizza.

Which is better for making pesto? That is one of my favorite dishes. I am assuming I've only used the domestic basil before. I don't remember ever seeing greek basil in the store!

 

[djordjem87]

Which is better for making pesto? That is one of my favorite dishes. I am assuming I've only used the domestic basil before. I don't remember ever seeing greek basil in the store!

The thing is i am from Serbia and when i say domestic i mean i picked it up somewhere in my neighbourhood or on the near mountain ( i did not actually, my mother did so i do not now a precise location). As for the Greek one i bought it on the green market and it is better for pesto. I will put a picture of it tomorrow. It is shorter and the colour is brighter, it has more small leaves and it smells a bit stronger and different than the regular. I was working on Malta in a hotel kitchen and they used this one for everything, including pesto. A 5 star restaurant.

 

[marlingardener]

Kimmy, for pesto the large-leafed Italian basil is best (basil Genovese) for me. I grow it every year, take cuttings now to root on the windowsill, and don't run out of basil until March or April, when even the windowsill plants give up the ghost.
I use a lot of basil, and when I have extra, I make a slurry of chopped basil and a bit of water, freeze it in ice cube trays, and have basil that tastes like fresh to cook with all year long.