In article ,
Balvenieman wrote:

"Paul M. Cook" wrote:

Easy question, do you harvest just the leaves or do you ct the stems?
I grow only the Greek basil called, "Spicy Globe", preferring its
anise-like flavor to the sassafrass-like flavor of other varieties
Sassafrass-like flavor of other varieties, Shirley, you jest? When I
think of root beer, I think of sassafrass. When looking for basil, I
look for "Genovese', or "di Genova" for that lemon, anise, clove flavor
that I love in pesto.
. I
just cut the stems with scissors. Fresh, I use/freeze leaves only but
before dehydrating, I suspend the entire stems, inverted, for a day and
remove the leaves after drying.
I prune closely and frequently to encourage branching and compact
growth but it has no effect on blossoming. For the variety that I grow,
inflorescence has no effect on the flavor; in fact the blossoms add
additional
(?)
when used as an ingredient.
I plant basil throughout the garden and let it blossom every year,
although, I do not let it set seed. The blossoms attract a wide variety
of native insects - a few of which may help in garden pollination -
although, they do necessitate rising pretty early to prevent a honeybee
infestation.

Oh, the horror of it ;O)

The only time I avoid Basil is when it is Fawlty.
--

- Billy

There are three kinds of men: The ones that learn by reading. The few who
learn by observation. The rest of them have to pee on the electric fence and
find out for themselves.
Will Rogers

http://green-house.tv/video/the-spring-garden-tour
http://www.tomdispatch.com/p/zinn