June to December I have all the basil I could want, planted in pots in
the back yard. When that dies from the cold, I buy bunches for a buck or
$1.20 for organic and wash and trim the stems a 1/2 inch and put in a
glass with water. If reasonably fresh when bought the basil keeps in the
kitchen for weeks, maybe over a month if I don't use a whole lot of it.
However, the basil starts to look not so hardy after a couple of weeks.
The leaves shrink. Is there something I can do to keep it happier? Maybe
add something to the water? Obviously, I don't want anything drawn up
into the leaves that I don't want to ingest.
PS When it's warm enough in the kitchen, the store bought basil sends
out roots and I have more than once successfully planted these in my
backyard pots. More often, I start the outside plants from seeds.
On Jan 18, 1:40 pm, Dan Musicant ( firstname.lastname@example.org) wrote:
You might try a couple of things: a pinch or two of sugar in the
water; letting it sit out on the counter or window sill on a sunny
afternoon. Can't guarantee that either would work but that's what
comes to mind..... -aem
On Sun, 18 Jan 2009 19:08:14 -0600, Melba's Jammin'
:> You might try a couple of things: a pinch or two of sugar in the:> water; letting it sit out on the counter or window sill on a sunny:> afternoon. Can't guarantee that either would work but that's what:> comes to mind..... -aem
:Why? Color me Curious.
The things I have been doing, or have done occasionally:
Putting the bunch in the sun when it's not so warm as to stress the
I generally put the glass containing the water and stems at the bottom
of a stainless steel bowl and put water in the bowl. The evaporating
water in the bowl keeps the air surrounding the leaves at a higher
humidity than the room at large and helps prevent the leaves from drying
Occasionally, I spray the leaves with a fine mist of water.
I HAVE on occasion retrimmed the stems. On recommendation in this thread
I'll do that more frequently.
Because, just like in the threads about keeping ginger, no one pays
heed to the correct answer, which is Use More! The whole notion of
not being able to use a finger of ginger or a bunch of basil before it
goes bad is baffling. -aem
Might I suggest changing the water every couple of days? Once a week or so,
I trim the stems. Also, keeping it in the fridge will retard decomposition,
so I'd stick it in there when it starts to get 'ugly'.
I wish basil plants liked me . . .
"Dan Musicant" < email@example.com> wrote in message
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