Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Homegrown/Homemade: How to Prune and Harvest Basil

Danielle Sherry, Sarah Breckenridge, and Robyn Doyon-Aitken. Videography by Gary Junken. Edited by Cari Delahanty
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Welcome to Homegrown/Homemade. I’m a cook who needs some help in the garden and Fine Gardening‘s Danielle Sherry is a gardener who needs some help in the kitchen. We’ve teamed up to show gardeners and cooks of all skill levels how get the most out of their crops from seed to plate.

In this installment, Danielle and I take on basil.

Episode Two: How to Prune and Harvest Basil
An especially hot summer means my basil plants have tripled in size shortly after planting, so I’m craving Classic Basil Pesto big time. Danielle gives me some really good news: When it comes to basil, pruning and harvesting are one in the same. In this episode, Danielle teaches me proper pinching technique so my basil plants will continue thriving.

Other episodes about basil
How to Plant Basil How to Prune and Harvest Basil
Episode One: How to Plant Basil   Episode Two: How to Prune and Harvest Basil
Classic Basil Pesto Thai-Style Stir-Fried Chicken and Basil
Recipe: Classic Basil Pesto   Recipe: Thai-Style Stir-Fried Chicken and Basil

For more on growing basil, visit our sister site VegetableGardener.com.

 Homegrown/Homemade Video Series Watch More Homegrown/Homemade Videos
Arugula
Blueberries
Onions
Carrots
Peas
Potatoes
Squash
Tomatoes
Strawberries

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.