Basil is one of the herbs that we like best in the kitchen. As fresh and aromatic as possible. This is why this herb is often sown in the garden or kept in pots on the windowsill. At some point in the summer there will be no more new leaves. All the power then goes into flower formation. This also has an impact on the flavor of the leaves.
Annual flowering time
Basil plants can be cultivated both annual and perennial, depending on the variety. In local latitudes, however, survival in winter is only possible in frost-free rooms. In spring, growth can pick up again. Every year the plant also strives towards flowering. The seed formation ultimately ensures the conservation of the species.
- around July the time has come
- the first flower buds sprout
- each at the tips of the stems
- this uses up all of the plant's power reserves
- therefore it no longer forms new leaves
But even if the herb only blooms now, there are still enough green leaves on the shoots. Are they still an asset to our food? Or is it over with the first blossom
with the harvest?The aroma subsides
If you harvest the green leaves of the basil during or after flowering, you will notice a distinct change in taste. They are no longer loaded with aromatic substances as intensely as we are used to from them. That can be disappointing. There is also a bitter taste. But the leaves are by no means harmful or even poisonous, as is sometimes claimed. They remain edible.
- Aroma intensity diminishes
- however, the typical taste can still be felt
- in addition, more bitter substances develop
- Leaves are therefore less suitable for raw consumption
- however, they lose their bitter note when cooked
The loss of taste is inevitable, because all the energy of the plant is concentrated on the flower formation. In the meantime, the development of aromas is neglected.
Prevent flowering
It is not impossible to maintain the leaves' typical flavor beyond July. However, it is not enough for that already
cut off blooming tips. Even the blooming must be consistently prevented. But most cooks pluck individual leaves from the stems when necessary. This approach is not recommended. Sooner or later the flower buds will show up on the remaining shoot tips. If too many leaves are plucked from the stems, they even have too little strength to survive and they die completely. It makes much more sense to harvest the herb as follows:- prevent flowering by removing the tip
- therefore cut whole shoots
- the cut piece should be at least Be 5 cm long
- however, leave a residue with at least one pair of leaves
- basil sprouts anew from the leaf axils
- this type of harvest promotes a bushy shape
- the harvest volume is increased
- the harvest time is extended until the frost
Tip: Should the basil develop so well that you cannot use up all of the shoots in a timely manner, you should still harvest them before flowering. You don't have to throw away what is cut off. This herb is easy to freeze.
Using flowers in culinary terms
When the basil blooms, the small flowers do not necessarily and exclusively have to be viewed as a disruptive factor. they are edible. That is why something tasty can be conjured up from them. Dried basil flowers make a delicious one tea.
Basil vinegar recipe:
- Harvest about a handful of flowers
- additionally pick about 12-15 leaves
- Put in 200 ml white wine vinegar
- let it steep for a month
- then strain and dispose of the basil parts
- the vinegar can be used for salad dressings
- or for seasoning other dishes
Basil blossoms as insect food
With a basil that is already in full bloom, the loss of aroma in the leaves can no longer be stopped. It is no longer worth cutting the flowers unless they are used in the kitchen. Otherwise just leave it where it is. Blossoming basil in the garden is a magnet for insects and should be welcomed for this reason alone. If you have sown several specimens in the spring, you can drive with two glasses without sacrificing the harvest. While you prevent all blossoms on some plants, other specimens are allowed to keep their white or, depending on the species, different colored blossoms and thus serve bees and Co. as food.
Tip: However, if you do not want to sow your own seeds, you have to cut off the faded flower remains in good time before the seeds form.
Collect seeds
Basil will not survive local winters if it is left outside in the bed. That is why it is sown anew every year or bought as a young plant. But neither seeds nor young plants have to be bought in the trade for money. If you grow a few shoots without capping them, the following flowers will develop into mature seeds.
- first cut the dry inflorescences
- grate over a bowl
- Sieve out seeds, remove plant residues
- Store in a dark, cool and dry place until spring
You can use the seeds obtained in this way to obtain new plants for free in the spring. But you can also do without the seed harvest and instead hope for self-sowing. Most of the time it will come to that.
