does it really affect the flavor? I just tore up a beautiful sweet basil because it went to seed and my FIL insists that it destroys the flavor and makes it bitter. Whatcha all think?
When Basil goes to seed...
Did you taste it? That is the best way to find out.
I can't taste the difference but my hubby is somewhat of a snob when it comes to cooking...his mind is set and I don't think he ever tried it.
Doesn't hurt mine. I just cut of the seed stems and it grows away.
Lavina
The leaves on a branch that has started budding and flowering do taste bitter to me. But I think if you cut it back and let it regrow, the new growth is generally fine. Or, you could let the seeds develop and save seeds for next year... :-)
Thanks! I'll go ahead and just cut it back from time to time. I had to pull it because I need to amend the bed. Everything will be started new from seed in about 2 weeks. The temps are finally dropping, thank goodness!
How about when the base becomes woody? That was FIL's latest don't allow. It grows almost year round here after established and does get pretty woody and big!! I love it!
Keep the tops pinched out . I have been doing that all morning. Mine are huge. It keeps them from getting woody so fast.
Lavina
How is the best way to dry basil? I've never tryed it before and I'd like to be able to use it this winter. Has anyone ever done this before?
You can hang a bunch of stems in a cool, dry place, or you can use a dehydrator. I prefer to freeze basil in olive oil or make herb vinegars for future use. See this article for details: http://davesgarden.com/guides/articles/view/111/
If you are growing genovese sweet basil, the flavour will become somewhat bitter when the flower buds start to form. The flowers are triggered when they have three pairs, or six leaves on the stem. We always cut it when it gets those six leaves.
There are some who don't notice a change in taste, others that do. My Italian in laws can definietly tell if I've harvested when the buds are starting. I notice the difference in taste, but it doesn't put me off from making pesto with it.