If you’re a fan of fresh herbs, this quick and easy method will teach you how to harvest basil at home like a pro. No fancy gardening skills needed.

Affordable: Growing and harvesting your own herbs at home is an affordable alternative to buying pre-packaged herbs at the store.
Picked at peak freshness: Harvesting your own herbs ensures that they will be at their peak of flavor when you use them in recipes, unlike pre-packaged herbs at the store.
Family activity: Taking care of an herb garden can be relaxing and rewarding, and it’s always exciting when it’s time to harvest, especially when you get the family involved.

How to Harvest Basil

Choose bright green, unblemished leaves. Discard any partially rotten leaves.
Cut at the base. Check where the leaf meets the stem.
Start from the top of the plant. Harvest from thicker areas.
Cut above ¼ of an inch above a node when harvesting stems. This will ensure smooth regrowth.
Harvest only what you need. Remove no more than 1/3 of the plant’s total height at one time.

To store: Trim the longer stems and place the basil in a glass jar with water, covering the base of the stems. Store the jar at room temperature, changing the water every few days.
To freeze: Wash and dry basil leaves thoroughly. Chop or leave them whole, then place in an airtight container or freezer-safe bag.

How To Harvest Basil

If you're a fan of fresh herbs, this quick and easy method will teach you how to harvest basil at home like a pro. No fancy gardening skills needed.

Pin Print Review

To harvest basil leaves, just pinch off or cut each leaf at its base, where the leaf meets the stem.
Start harvesting the leaves from the top of the plant, where more foliage will quickly fill in.
To harvest basil steams, cut the stems about ¼-inch above a node.
Remove no more than a third of the plant’s total height at a time.

Basil plants can reach maturity in as little as 6-8 weeks from planting, so size as well as smell are an indicator that the basil plant is mature enough for harvesting.
Avoid any brown/black basil leaves, or anything that feels mushy or slimy to the touch.

Like this recipe?Leave a comment and review below!