With an intense scent, the shrub basil reveals to us how much aroma is inside. Every shoot, every leaf of this plant is therefore valuable. Pruning needs to be looked at from two angles: What is conducive to the healthy growth of the plant? And how do we cut something for the saucepan?

Regular pruning promotes even, vigorous growth

Necessity and benefit of cutting measures

The shrub basil is not hardy, but perennial even in our latitudes if overwintered correctly. Shrub basil can survive this long life without pruning.

However, if we reach for the scissors in a considered manner, the action will bring us benefits. From April to September, all shoots are regularly shortened to about 5 cm in order to then branch out further. In this way, a broad, bushy crown is achieved, from which we can harvest plenty, because shrub basil is edible. But this also makes it more attractive as an ornamental plant.

tips

Shoot tips that are not lignified and do not have flowers make good cuttings that you can use to propagate shrub basil.

Radical cut in woody specimens

In addition to regular pinching of the shoots, a radical pruning may also be necessary if the plant is heavily woody. The makeover with the scissors lures her fresh shoots out. A cramped winter quarters can also require a stronger pruning.

remove flowers

The leaves of the shrub basil are edible, this is well known. Very few amateur cooks know that the flowers are also edible. But their bitter taste is not for everyone, which is why the leaves are primarily used for cooking.

If you are not cultivating the shrub basil as an ornamental plant, you should cut off the flowers, preferably when they are still in bud. If they remain standing, fewer leaves will sprout, which is ultimately what matters to us.

Harvest right

Harvest time is always when the shrub basil offers usable shoots and the sun is in our favor. Don't pick off a few leaves at random. Defoliated shoots remain powerless and do not always recover. Instead, cut like this:

  • only ever use/detach entire branches
  • at least one pair of eyes should remain
  • cut with a knife or scissors, do not tear off
  • the ideal cutting point is 1-2 mm above a pair of leaves

tips

Always use sharpened tools for cutting that have been cleaned or disinfected beforehand.

Category:

Vegetable garden