We planted a lot of basil (way too much) close together this year, with
the intent of thinning them once they got going. Well, fast-forward to
today, and we never really got around to that thinning until this week,
so the plants aren't doing as well as they should.
Is there anything in particular I could/should be doing for them to
give them a boost now that their living conditions have improved? I
feed the plants diluted fish fertilizer, water regularly, and they're
in bright sun most of the day. Just wondering if there's anything basil
likes with which I could help it realize its potential.
Talk to them and play them classical music..... ;-)
Also make sure the soil they were planted in is loose and well drained
so the poor abused roots can take hold. Don't over-fertilize.
Expect about a 50% morbidity rate tho'.
"My mother never saw the irony in calling me a Son of a bitch"
All I can tell you is what I see. I'm no expert. I've been growing basil
for about twelve years and I seem to be the most successful when they
are in pot with some shade. Not constant shade, but shade a couple of
time a day (a half hour's to an hour's duration) Mine are now about two
feet tall and about a foot and a half in diameter. I water them about
once a day (until the pot runs) and fish emulsion a couple a time during
the season. Good luck.
Did you thin them? If not, go ahead. The remaining plants should
appreciate it, but it will take a while for them to branch out.
Basil plants don't last that long anyway. Once they start to flower,
there's not much you can do.
Amen sister. Besides all that "dammer" cheese, if you want the basil to
stand-up to the garlic in your pesto, pick the floowers first and make
up the difference with the leaves. Bella-bella. It would be a little
awkward with bruschetta though, not impossible, just awkward. Pesto,
green salad, and melon, followed by a cheese plate (if your cardiologist
allows) make for a great meal (al fresco if possible), especially on a
hot day . Chardonnay (or other dry white) with the pesto, red with the
cheese (If the cheese is really funky(gruyere, limberger, a really good
camenbert), make it a Pinot, he said parenthetically.). What ever you
do, use the basil flowers. They are too pungent to toss.
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