Or, if we get a mild winter, basil plants will occasionally stay perennial trim back the top growth hard and see if it will survive the winter. If your plant has finished its useful life, you can let it go to seed and collect these to sow the following spring. If conditions are not favourable, your plant will feel threatened and go to reproduction/survival mode, producing flowers and seeds. Flowering will affect the flavour of the herb and reduce leaf production. Frequent pinching and cropping is important and always immediately take out any flowering spikes. This will promote bushing from lower down and the plant will fill out and thicken. Let your plant grow unstopped to around 30cm high, then start pinching back, taking about 5cm or to a leaf bud and use them in your cooking. As with most leafy herbs, they like a high nitrogen fertiliser – something like a seaweed or guano feed and apply it regularly – check the instructions on the box.
Ensure the soil is kept damp but not sodden. Improve your soil with compost or organic matter such as rotted leaves. If it’s warm enough for your young tomato plants, then it’s time to plant your basil.
NEVER ENOUGH THYME HOW TO
One of the biggest sellers at the moment is basil and we’re often asked how to produce big luxurious bushes because you need a lot of leaves for pesto! The first priority with basil is warmth and protection from winds. And with some, such as ginseng and goldenseal, the roots are harvested. With coriander, caraway, fennel and dill we can also harvest the seeds.
NEVER ENOUGH THYME FULL
In general, you do not want herbs to flower – this will stop leaf production as the plant seeks to reproduce but borage is grown specifically for its lovely blue star flowers and chive flowers are full of taste, just like their leaves. Though most are grown for their leaves, not all. Some others are angelica, sorrel, chervil, lovage – ones we don´t see too often here.
NEVER ENOUGH THYME PATCH
Herbs, such as mint, are very invasive and best in a pot or patch of ground on their own it’s one of the few that will will grow in deep shade. They like to be spoilt just a little placed in a better soil/compost and away from ripping winds. The softer herbs are things like parsley, cilantro, basil, chives, dill, tarragon, savory, borage, hyssop, fennel, stevia, comfrey and lemon balm which will grow admirably in dappled shade and are often used in salads or added towards the end of cooking time to give flavour. These toughies will grow in poor soil and are very undemanding for new gardeners.
Within this group are lavender, rosemary, sage, oregano, marjoram, lemon verbena, lemon grass, bay and thyme. Many of them are natives so they’re used to tough conditions. The Mediterranean herbs can take full exposure (to both sun and wind). The first thing you need to know is how to group them. The little potfuls you buy are starter pots and they need more root space to develop properly and form big bounteous bundles of leaves.
NEVER ENOUGH THYME PRO
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