How do you get a basil plant that was purchased in a pot at a store to grow like a bush? I like to use basil but it doesn't grow as much as I'd like. I've seen other people's plants that have monster growth. Do I just need more plants?
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › The Chef's Garden › growing basil
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
growing basil
post #2 of 4
1/25/09 at 7:36am
- Slake
- Cook At Home
- offline
- Joined 1/2009
- Location: Northern Colorado
- Posts: 7
- Select All Posts By This User
Is the plant still in the pot in which it was purchased? If so, the problem could be that it's root bound and needs more room. If you plan on keeping it potted, I would put it into a pot that has at least a 12" diameter at the top. If you are trying to grow the plant indoors, then a lot is going to depend on how much sunlight it receives every day. It will need a lot of light to get going, and I wouldn't expect very fast growth indoors. It can get there, but it will take time, lots of sunlight, and lots of nutrients.
If you have put the plant into the ground then you won't have the root-bound problem, but may be expecting too much growth too soon. My experience with basil is that not much happens until the roots really take hold in the soil, which can take several weeks. I don't know where you live, but climate will, of course have a lot too do with how fast things happen.
I live in Colorado at a little over 5,000 feet and can only grow basil in the heat of the summer. It takes a while to get going, but I end the summer with a nice big, robust plant. Usually takes a couple of months to go from the piddly little store-bought plant to anything resembling a bush.
I'm sure there will be many good answers to your question, by people much more knowledgeable than I am. Keep at it though. Fresh basil's really a wonder.
If you have put the plant into the ground then you won't have the root-bound problem, but may be expecting too much growth too soon. My experience with basil is that not much happens until the roots really take hold in the soil, which can take several weeks. I don't know where you live, but climate will, of course have a lot too do with how fast things happen.
I live in Colorado at a little over 5,000 feet and can only grow basil in the heat of the summer. It takes a while to get going, but I end the summer with a nice big, robust plant. Usually takes a couple of months to go from the piddly little store-bought plant to anything resembling a bush.
I'm sure there will be many good answers to your question, by people much more knowledgeable than I am. Keep at it though. Fresh basil's really a wonder.
post #3 of 4
1/25/09 at 9:03am
- KYHeirloomer
-
- Food Writer
- offline
- Joined 2/2007
- Location: Central Kentucky---where the bluegrass meets the mountains
- Posts: 6,453
- Reviews: 29
- Select All Posts By This User
Slake has pretty well touched all the bases.
You can, btw, grow basil very successfully indoors. Rather than depending on window sunlight, however, you'd do better by growing it under lights. Don't drop big bucks on those fancy grow-lights, though. Regular, cold-bulb floruescents will do just fine.
About once a month, add a fish emulsion or other high-nitrogen fertilizer. That will promote leaf growth. Other than that, make sure the plant has plenty of root room, and water when the soil surface turns dry.
Basil, grown outdoors, is an annual. Grown indoors it produces for two days longer than forever. Just make sure to clip any blossom growth, because when it flowers two things happen: leaf growth is curtailed, and the leaves can turn bitter, as the plant puts all its energy into producing seeds.
You can, btw, grow basil very successfully indoors. Rather than depending on window sunlight, however, you'd do better by growing it under lights. Don't drop big bucks on those fancy grow-lights, though. Regular, cold-bulb floruescents will do just fine.
About once a month, add a fish emulsion or other high-nitrogen fertilizer. That will promote leaf growth. Other than that, make sure the plant has plenty of root room, and water when the soil surface turns dry.
Basil, grown outdoors, is an annual. Grown indoors it produces for two days longer than forever. Just make sure to clip any blossom growth, because when it flowers two things happen: leaf growth is curtailed, and the leaves can turn bitter, as the plant puts all its energy into producing seeds.
post #4 of 4
1/25/09 at 2:14pm
- ED BUCHANAN
- Culinary Instructor
- offline
- Joined 5/2006
- Location: PALM BEACH FLORIDA
- Posts: 2,552
- Select All Posts By This User
Both you guys got it, all I want to inject is keep pinching new growth from the top, so that the plant will fill out wrather then growing up straight and stalky.
Return Home
Back to Forum: The Chef's Garden
- growing basil
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › The Chef's Garden › growing basil
Currently, there are 145 Active Users
(1 Member and 144 Guests)
Recent Discussions
- › Two jobs 2 hours, 3 minutes ago
- › Bread book recommentations? 2 hours, 51 minutes ago
- › Hi-end Japanese Knives 3 hours, 16 minutes ago
- › Hi-end Japanese Knives 3 hours, 27 minutes ago
- › Home made duck confit 3 hours, 57 minutes ago
- › Knife Sharpening System, DIY 4 hours, 21 minutes ago
- › What Are The Best Books on Bread Making? 4 hours, 27 minutes ago
- › Update from a 19 year old. 5 hours, 7 minutes ago
- › Finishing Grilled Chicken with Powdered Sugar 5 hours, 10 minutes ago
- › Holding mashed potatoes for service 5 hours, 54 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




