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Love fresh basil?
Want more of it?
Pruning is the key. Learn when and how to prune basil for the best harvest.
Get ready for a basil bounty!
Let’s get started!
When to Prune Basil
You’ll want to start pruning your basil when it’s just a little guy – think 6 inches tall or so. This helps the plant get bushy and full instead of tall and lanky.
Once it hits about 6 inches, you can start pruning every couple of weeks. Keep an eye out for flowers.
If you see any, pinch them off right away to keep the plant from getting bitter and to encourage more leaf growth.
Preparing to Prune
Before you get to cutting, make sure your tools are clean. A pair of sharp scissors or pruning shears will do the trick.
Clean tools help prevent the spread of diseases. Also, prune in the morning for best results – the basil will be less stressed and able to recover quicker.
Where to Prune
Look for a spot right above a pair of leaves or a node where you see tiny new leaves popping out. Snip right above that point.
This way, those tiny leaves will get more sunlight and grow into new branches. Avoid cutting the main stem right away – focus on the smaller branches first.
Pruning for Bushiness
The secret to a bushy basil plant is in how you prune it. Every time you cut above a node, you encourage the plant to grow two new branches from that point.
So, the more you prune, the bushier your basil becomes. But don’t go overboard – leave enough leaves so the plant can still photosynthesize and grow.
Keep Pruning Throughout the Season
Pruning isn’t a one-time thing. Keep it up throughout the growing season to ensure your basil stays lush and productive.
Every couple of weeks, give it a good trimming. Check regularly for flower buds and snip them off as soon as you see them to keep the plant focused on leaf production.
Using Your Pruned Basil
Now you’ve got all these lovely basil leaves – what to do with them? Fresh pesto, anyone?
You can also dry them, make basil-infused oil, or just sprinkle fresh leaves on your favorite dishes. Don’t let those pruned leaves go to waste – they’re delicious and versatile!