Did you know that you can help promote more growth and prevent your basil from going to seed by pinching off the flowering tops?! 

Pinching basil blooms back will allow all of the plant's energy to stay focused on foliage production, creating a bushier plant with more leaves and maintaining higher levels of essential oils in the leaves.

There is no mystery or exact science to cutting back basil plants. Trim a basil plant every two to three weeks and pinch off the flower buds as soon as you see them. Trust me, the plant loves this and it will only encourage more vigorous growth while providing you with a seemingly endless supply of fresh summer basil 🌿

But it seems like a shame to throw away those fragrant flower heads. Looks like basil, smells like basil, but does it taste like basil? It sure does! While the flowering heads aren't as pleasing to munch on, they're still packed with that delicious fresh basil flavour. If you can't get around tossing them away, try infusing EVOO or vinegar for a fresh summer flavor burst! 

Herb-infused olive oil is a light, tasty way to add flavor to many types of meals. It can be used in cooking or as a dressing on your food. Both cold-infused and heat-infused olive oils are easy to make at home. Drizzle on bruschetta, pizza, salad, or kick up your homemade pesto by using your basil infused oil for double the flavour 💥

If your ingredients are tender herbs like basil, oregano, cilantro and parsley, or small ingredients like peppercorn, they’ll release their flavor easily when cut or chopped and can be cold-infused. This method is also the best for ingredients like lemons, which should be kept cold to prevent rancidity.

If you’re using woody herbs, like rosemary and sage, a heat-infusion is best for releasing all of the bold flavors. This method is also good for preserved ingredients like dried chilis and mushrooms.

We grow 5 different kinds of basil here that you can get in our kitchen witch series. Basil is a taste of summertime. Do you have some in your garden?