When growing basil, is there a special way to pick the leaves when.....?

Question

.....needed for usage, so that the plant is most resilient and grows leaves fast afterward?

Answer 1

I found this on a cooking forum ages ago, which I don't remember the URL of anymore since my bookmarks got dumped... It reccomends cutting off the new growths especially for use, and then as the plant gets bushy, harvest the older leaves... Pinching out the main tip of the stem will let it get bushy and help reduce flowering.

"Ok. So, let's say your plant has one main stalk, and sends out 8 branches. I pick off the top 2 sets of new leaves on each branch. Don't let it go to seed. If you see flowers starting to form, pick them off asap. Otherwise all the plant's energy will go into making the flowers, and not into new growth."

Answer 2

Got those handy pruners ready? For making big batches of basil products, cut your plant back deeply, cutting each branch just above a node (joint) where leaves emerge from the stem. The farther back you cut the plant, the better, branchier and more productive it will be when it grows back. Even if you're going to use the leaves frequently and in small amounts, a deep pruning when you first plant the basil will improve its production.
Plants do take some time to recover from really deep cutting, so if you're using the leaves frequently, rather than making a massive batch of pesto, for example, you may want to modify this a bit: For frequent use, you can "top" the longer branches, ie, cut just the topmost 2 or 3 nodes off and strip the leaves from them for use. Always cut the flower spikes from herbs you're growing for culinary use, as a flowering plant produces less potent aromatic oils than one which is only growing foliage. You'll have to keep removing the flowers, as those dang plants just will keep trying to reproduce.
One way to help your basil bounce back from pruning is to feed it with a balanced fertilizer once a week. Alternately, an organic feed worked into the soil at planting, or as a top dress later in the season is good, too. If you're going organic, be sure to time the feedings so that no unpleasant odors will cling to your herb. Not all organic feed is stinky, but some will raise the roof and could make for a very ... ah...interesting vinaigrette.

Answer 3

But of course, there is , but it does not in tail picking,no,no,no. You want to use sharp scissors and trim off the sides but don't top the basil plants more than 1/3 at a time, if you want to keep them going. The older growth is the best, that and the very tops, but don't take too much top! Or your basil will stop.

Answer 4

I have found with my basil that the more you pinch it back the faster it grows. Start pinching it back when it is young so that it gets busy rather than tall and spindly. Pinch back to a point were there are two leaves and it will bush out quickly for you. After it is well established you will have all the basil you can use, fresh or dried.

Answer 5

cut back plant hard before it goes into flower. Use scissors and keep the leaves on the stem. Hang the stems upside down and dry in a cool dark place. Once the stems are dry you can simply pull the leaves off by holding on to the bottom of the stem and using your forefinger and thumb pull down on the stem and the leaves will simply crumble off. Wallah! Basil from your garden to your kitchen. Cutting the plant back will instigate faster growth.

Answer 6

How to pick it: Prune with clean, sharp scissors and don’t be scared to take too much. Cutting closer to the base will encourage new growth and a healthy, shrub-like plant, producing more herbs. Snip each branch just above a leaf cluster. As always, harvest your herbs in the morning, while they are full of their volatile oils that dry out as the day heats up.

http://www.irismagazine.com/explore.cfm/onlineextrafeature

Answer 7

TAKE THE LARGEST LEAVES GENTLY OR WITH SCISSORS....YOU CAN PINCH OFF THE TOP WHEN IT BEGINS TO GO TO A BUD AND THEN THE STRENGTH GOES TO MORE LEAF DEVELOPMENT.... DID YOU KNOW YOU CAN FREEZE THESE LEAVES FLATTENED OUT IMMEDIATELY AFTER PICKING FOR SOUPS AND SAUCES IN THE WINTER

Answer 8

Use scissors to cut them.