This is how basil grows in pots

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No wonder: Fresh basil is one of the most popular herbs. Its taste is not only aromatic, but also healthy. There’s still room for the flower pot on the windowsill, so you can harvest fresh whenever you want. Unfortunately, the reality often looks a little different when it comes to harvesting. The juicy green leaves look unappetizing soon after purchase and hang on the stems without strength or juice.

This is especially true for basil bought from the supermarket. They are planted in bulk in optimal conditions, where they will never have a balcony or window sill. Also, even as young plants before they reach store shelves, they often have long transport paths and temperature differences behind them. For this reason, it is better to buy basil in pots from the market or nursery in terms of shelf life.

Pot in a suitable clay pot

It is also recommended to store basil at home in a larger clay pot with nutrient-rich soil. Special vegetable soil is available in specialized stores. This soil offers more permeability and thus provides better water drainage. If you have a garden, you can plant your basil in the garden bed in mid-May. However, one advantage of keeping them in pots is that if the temperature drops, pots with cold-sensitive plants can be placed in a sheltered location.

Proper location and care

Whether outdoors or indoors, the location should always be bright and sunny. Mediterranean plants like temperatures above 16 degrees. Regular watering is also important. Care must be taken to ensure that waterlogging does not occur. Too much moisture in the root zone can be harmful. Before watering, the moisture of the soil should be checked with your finger from the soil surface. When watering, make sure that the water is poured directly onto the soil, not on the leaves. After changing the pot, basil should be given a special fertilizer approximately every three weeks.

Do not pluck the leaves one by one

Leaves should not be plucked one by one as it weakens the basil during harvest. When harvesting, the shoot tips are cut with a clean knife to a minimum length of about five centimeters. In this way, the delicious green favorite is strengthened and preserved during harvest.

With a little luck, you can use your own fresh basil for at least one summer pasta, pesto or summer drink.

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Source : Blick