BASIL

Annual basil (Ocimum basilicum) produces highly flavorful leaves suitable for both cooked
and raw use. The leaves have the best flavor and aroma qualities when harvested before the
plant begins to flower, but flowering doesn't render the leaves inedible. Harvesting often
and delaying flowering can help prolong the productive life of your basil plants.

Basil produces less aromatic and flavorful oils after it begins to flower, which causes it to
develop a bitter flavor. Flowering also makes the stems become woody, rendering them
inedible. Although it's still possible to eat the leaves after flowering, you must remove the
stems from each leaf and the foliage won't have its full flavor.

Pinching off the flower buds as soon as they emerge delays flowering so you can get another
harvest of leaves before the flavor begins to decline. Frequent harvesting throughout the
growing season also delays flowering. Cut back the basil to the second or third leaf set from
the bottom each time the plant grows 6 to 8 inches tall so you can extend your harvest of
basil leaves.