I cut off all of the tips. The internet says that the older the plant gets, the less flavour the leaves have, and the stems become woody. They go on to say that in that case you have to strip the leaves off the stem. Well duh, I have always stripped the leaves off the stems.
They go on to say that in that case you have to strip the leaves off the stem. Well duh, I have always stripped the leaves off the stems.
I just love that kind of direction and all its variations: "serve in an attractive dish" or "refrigerate any leftovers".
I've never noticed any difference in flavor after the basil flowers. Even if I did, I'd probably put up with it as, once you prune the basil all the way down, another harvestable one doesn't magically appear.
Yesterday, I finally pulled up my dried up dill plants. I scraped off the seeds to save them. I put some of the seeds down in the same place to see if I can grow more dill this year. I did that same thing last year, and it was not exactly a success. The plants started to grow and then they suddenly stopped, even before it got cold. Nevertheless, they survived all winter (even though we had plenty of snow) and they started growing during the spring (along with some other seeds that I had planted).
Due to the heat wave, I don't know what to expect this year.
Excellent herb garden, Mick. My new dill seeds have already sprouted and are looking nice, but it is too soon to tell. The last set sprouted and then they all suddenly died. I have no idea why.
They are next to my mint plants which are excessively mature and which are all blooming, but for some reason I delight in seeing a total swarm of tiny pollinators flitting around nonstop. Living four floors above the street, I am in admiration that such tiny insects can find their pleasure so high above the ground.
I bought a new pot of basil yesterday and I even repotted it today. But it is staying safely in my kitchen for the next few days, particularly since tomorrow is supposed to be the coldest day of the month. I will put it outside on my window when we enter an acceptable warming phase.
Basil is so fragile in those little pots that it often decides to die without provocation. It is like a patient in intensive care for the first two weeks. After that, you're usually good to go.
Post by cheerypeabrain on Apr 13, 2019 18:39:45 GMT
I've sown lemongrass, thyme, sage and chives so far and they've all germinated well. I've got Greek basil and fennel to sow sometime this week and some fancy stuff to sow later...cummin and coriander amongst others.
My first crop of dill was huge but then the heat wave killed it, so I didn't even get any seeds this time. So I started a new crop in a small pot, but it only came up on one side of the pot. That's fine, because I put some seeds on the other side two weeks later which are just now coming up. So I should have usable dill for a longer period of time, and I hope that I will get some more seeds, even though I am far from running out of them.
The new crop of dill is doing well and the later seeds have also sprouted well. My basil plants are also doing well after being protected from too much sun. This week I bought a pot of cilantro. I repotted it with grave doubts because once I removed the cellophane cone, it just flopped down because those cones make it grow too high on fragile stems without any real support. But so far things are going better than expected. Most of it is still lying down but seems happy to relax and not die and other stems are standing up, so I am confident for the future.