Basil

Harvest, Storage, and Use
When you want to use basil fresh from the garden, cut the tips of the stems as you need the leaves. Wait until young plants grow to at least 6 inches tall; this will encourage branching. To extend the life of the plants, pinch off the flower buds as they appear in July and August. If you do not pinch off the flowers, the plant will stop producing new leaves. You should be able to make several harvests in one season before frost kills the plants. If you allow a plant to become covered with seedheads, clip them off and use the leaves to make a basil wreath.

Basil can be dried, as can most herbs, with some of its aroma preserved. However, its flavor is best preserved by freezing or by storing the leaves in vinegars or refrigerated oils. Handle leaves gingerly, or they will bruise and blacken. Harvest basil just before the flower buds are ready to open; clip the plant back to one-third its original size.

Use fresh basil in soups, pasta dishes, and pesto and with cucumbers, eggs, and shrimp. To benefit from basil's full flavor, add it during the last 10 minutes of cooking. For an interesting garnish, add strips of sliced basil leaves to canned soups or stews just before serving. Basil blends well with oregano, parsley, rosemary, sage, and thyme.

Troubleshooting
Keep basil healthy with regular pruning to remove flowers and seedheads. When cutting, be careful not to cut back to the woody stem, or the plant may not recover. Basil is occasionally bothered by slugs or Japanese beetles.