Righting the basil is simpler than it seems: a strategic pruning every 10 days is enough and a little oil to stock up in the freezer. With 3 twigs and 50 ml of oil, a fragrant base is prepared that lasts months and saves every dish.
Basil, with its unmistakable perfume, is among the most loved herbs in Italian kitchens. But anyone who has tried to cultivate it knows how much it can become woody, emptying themselves at the center or filling with flowers if neglected for a short time. Still, keeping the plant young and productive is within everyone’s reach. Just observe a simple principle: basil should not be left to itself. Just like a haircut every now and then makes us feel better, he also needs to be “thinned” regularly. A well -kept basil can produce perfumed leaves from May to October, also transforming a small balcony into a very fragrant Mediterranean corner.
And when do the branches become many? No problem: they can be transformed into practical portions of Basil aromatic oilperfect to freeze in cubes and use all winter.
How to keep the basil young and full of leaves
A lush basil is not a matter of luck. You need some method, some precaution and the right dose of attention. The first secret is Cut often, but in the right point. It is not just about collecting the larger leaves, but of stimulating the plant to branch. Just observe where each branch bifurcates: cut just on a pair of leaves will allow the plant to make two new side jets. This pruning, if done every 7-10 days, allows to obtain compact, thick and loaded plants. In addition, prevents the basil from going to flower too early, keeping it tender and fragrant longer.
Another useful trick? Never cut too low. If you remove the whole top, but you only leave the stem without lateral gems, the plant risks arresting growth. And after all, who has never seen a high basil, bare below and with a few leaf at the top? It happens just when you forget the pruning.
Ideas to keep basil all year round
When the plants are in the midst of their strength, generally between the end of June and the end of August, producing more leaves than they can use it is normal. And throwing them would be a real shame.
That’s why it is better to take advantage of it to make stocks. But be careful: basil it does not dry well Like other aromatic, because it loses a large part of its perfume. Better therefore to keep it in any other way.
A method tested by florovivaisti and home cooks is that offrozen aromatic oil. Enough little:
- fresh basil leaves (at least 3 full twigs);
- 50 ml of extra virgin olive oil for each portion;
- Immersion blender or mixer;
- ice containers or small jars.
Just blend the basil with the oil, pour into the containers and freeze. The result is a aromatic cube Perfect for seasoning pasta, vegetables, soups or rice salads even in December.
This method preserves aroma, color and freshness, without adding garlic or cheese, so as to be able to use cubes even in different recipes.
A small trick: it is good to use clean containers and seal the cubes in food bags once frozen, to prevent them from absorbing smells from the freezer.
Necessary to rejuvenate it and keep it
To prune and keep the basil well, few tools are needed, but carefully chosen. Are enough:
- well -sharp scissors or herbs cessoie;
- freezer containers (cubes or small jars);
- Good quality extra virgin olive oil;
- Immersion blender or mixer;
- Panni or absorbent paper to dry the leaves well.
If you want to exaggerate, you can add mint or parsley leaves, to obtain even more fragrant cubes.
Quick steps for pruning and conservation
- Check the plant: Choose the highest branches and start from there.
- Cut just above a pair of leaves: stimulates two new side jets.
- Collect the healthiest leaves: wash and drying carefully.
- Blend with the oil: use about 50 ml every 3 sprigs.
- Pour into the containers: cover well and freezes.
- Label the cubes: So you will always know what you use.
Common mistakes to avoid
Even with the best intentions, some errors can compromise everything. Here are the most frequent ones:
- Cut too much at the bottom, leaving the stem bare;
- Leave the plant to go to flower (sign of stress);
- Do not dry the leaves well before blending;
- use too much oil or too little basil in cubes;
- freeze in unsuitable containers, without closure.
And then there is the most classic error: collect only the big leaves, without ever stimulating the side jets. In that case, the basil stops really growing.
How to keep and maintain the basil perfumed
Basil fears cold and drought. Even in pots, it needs:
- direct sun for at least 5 hours a day;
- Frequent but never excessive irrigations;
- Vase at least 25 cm deep with good drainage.
In summer it is better to check the water every day, while in autumn it is enough to water every 2-3 days. Basil can also be moved to the house in a bright place, but above 15 ° C.
To keep the aromatic cubes for a long time, it is better to keep them in an airtight container in the freezer, far from very smelling foods such as fish or onion.
Curiosity: because it blooms and what to do
When basil produces flowers, it is trying to reproduce. But at that moment the leaves become harder and less fragrant. The trick? Cut the flower stem immediately At the base, before it is completely formed.
In some cases, few flowers can also be left to attract useful insects such as bees, but always limiting the number.
A small anecdote? A basil plant on the balcony exposed to the south, pruned every 8 days, produced more than 30 frozen portions of aromatic oil in one season. And every time, open that bag in December made the summer return to the kitchen.
Do you really want to make the basil last?
Then treat it as an ally, not as a decorative object. Little is enough: some cut well done, a blender and a little good oil.
And basil, even in the middle of winter, will surprise you with all its perfume.
Photo © Stock.adobe
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