Container Gardening: How to Propagate Basil

This is something that is so simple it may not be worthy of a blog post, but I'm writing one anyway because some of you may not be aware of just how easy it is to propagate and grow your own basil. If you love fresh basil like I do, make lots of Caprese salads, and can't get enough pesto, then this is going to be one blog post you're going to want to read.

The next time you are at the garden center, or produce aisle for that matter, and spot some decent looking basil whether potted or simply just bundled fresh, buy it! Even if it seems like more money than you want to spend for a few stems. When you get it home, make a clean cut on the loose stems, or cut up your potted basil into as many separate stems as you feel comfortable with without killing the plant (which I don't think is even possible) and stick them in water. You can make a cluster of them in your cutest little bottles, or simply have one stem in a simple vase as elegantly placed as if it were a long-stemmed rose. And then you wait. 

Within 5-7 days roots are going to appear. Once they do, they are going to grow like gangbusters; you won't believe it!  When the roots reach between 1 and 2 inches, remove the rooted basil from your vase and plant your rooted stem into a pot of rich potting soil. Water generously and watch it grow. As soon as it begins to get to a decent size, cut off another stem or two, and continue rooting. You can do this all summer long until you have pots of fragrant, fresh basil. This is horticulture, folks, and sustainable gardening. It is immensely satisfying and, once the initial “rooting” basil is purchased, will cost you nothing. You can continue this process, indoors, throughout the winter, and never have to buy another basil plant again. Think of the savings.

Here is the first result of my rooting basil from a loose, fresh bunch from the market. It is growing wild!  Okay, there are a couple of zinnias in there, too, that I planted from seeds I harvested last year, but I digress. It is the healthiest most abundant basil plant that I have ever grown. Now, don't just sit there, get growing!

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Inspire Me Tuesday

Tuesday Garden Party

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Home and Garden Thursday

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Friday Unfolded

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Foodie Friday & Everything Else

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The Deck Potager

 I have been planting potagers before I even knew what the term meant. From little on, I got no end of thrills from planting seeds from my breakfast melon into the yard and waiting for them to grow. As I got older I expanded into growing herbs, and then, once I had a place of my own, created a potager. A potager is a small French kitchen garden that generally consists of edible plants, both beautiful and functional, that are used with frequency in the kitchen. It is planted close to the house (kitchen) for convenience and, ideally, it is a garden from which you can harvest three out of four seasons.

My former house sat on an acre of land, an acre of shady land with only a sliver of it touched by the sun. It was during my tenure there that I learned the French way of kitchen gardening: to plant the things I used the most, to not run wild planting just one item (like 20 tomato plants just because I could not resist the end-of-the-season clearance sale), and plant herbs that would benefit me daily.  Every garden, I find, is a learning experience.

My new house has a small yard that I have yet to draw into quadrants to create four, individual, but dazzling gardens, complete with stone pathways connecting them all, and a small koi pond and secret garden in the back. While I wait for the time and money, not to mention energy to create my dream space, I continue to plant my potager, but this year it is in containers and on the back deck.

I generally get quite out of control at garden centers, overbuying and then getting completely stressed trying to figure out what to do with everything. So now, I shop at local markets that only take cash, bless them, and, as when I'm in the grocery store, I shop from a list.

I mixed things up a bit this year intermixing vegetables with flowers. I love to see the look on people's faces when they peer into the flower boxes to admire the flowers, only to find cauliflower growing in the corner.

An advocate of re-growing kitchen scraps, I have my usual containers of scallion roots and leek bases growing, along with sprouted garlic, but this year I decided to experiment, and shoved a ginger root into the grow. It's growing!  I'll have a blast watching this all summer long (which, I suppose, just goes to show how starved I am for real entertainment).

Another new addition to the garden is this artichoke plant. In years past I have tried, unsuccessfully, to grow them from seed. This year I found a plant at the local stand and nearly knocked an elderly woman over lunging for it. It is growing like a weed (most probably because, as a member of the thistle family, it really is sort of a weed).  But hopes are high that by summer's end, I'll be eating my own home grown artichokes.

Mr. O-P thrilled me beyond words by gifting me with a Calamondin orange tree and a Meyer lemon tree. I've had limited success growing these in the past, but these look hale and hardy, and I've been given detailed instructions from a friend who grows these as easily as some grow dandelions, so I am hoping to not only enjoy the literal fruits of my labors, but be able to overwinter them and enjoy citrus for many years to come.  I’ll keep you posted.

What do you have growing?

This post is linked to:

Mosaic Monday

Tuesday Garden Party

Tuesdays At Our Home
Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

The Scoop

Create It Thursday

Inspiration Gallery Thursday
Home and Garden Thursday

Home Sweet Home

Be Inspired Friday

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Show and Tell Friday 

Fresh Basil Jelly

The abundance of fresh produce is one of the things that makes summertime so much fun.  In my garden, the herbs seem to be at their peak, the basil towering over them all.  After making batches of pesto, mounds of Caprese Salad, and canning tomatoes with basil, I was looking for more.  It was then that I decided to try something that has long been of interest -- basil jelly.  I thought I had died and gone to heaven after making green pepper jelly, so had hoped that this would be almost as good.  It exceeded my expectations!  Refreshingly sweet, with a light taste of basil and hint of peppery kick, this is my new favorite jelly.  Served atop cream cheese and spread on crackers, it makes an excellent snack, but pair it with homemade Boursin and you will swoon!

Don’t let the thought of making jelly put you in a catatonic state; you must give this a try.  It is really very easy, can be made and in jars processing in under an hour, and will dazzle your guests with its novel deliciousness and your creativity.  One thing that I find to be key when making jelly is employing the use of a candy/jelly thermometer (inexpensively found at Michael’s – use your coupon), and always use LIQUID pectin, Certo® if you can find it.

If you prefer not to use the food coloring, eliminate it and your jelly will be almost clear.  Personally, I love the beautiful shade that a few drops bring.

Fresh Basil Jelly

1-1/2 cups fresh basil leaves, lightly packed
1 cup white vinegar
1 tablespoon lemon juice
2 cups water
6 1/2 cups sugar

2 (3 ounce) envelopes Certo® liquid pectin

½ teaspoon Melissa’s Red Savina Hot Sauce

(more or less, to taste), optional

2-3 drops green food coloring

Put basil leaves, vinegar, and lemon juice into a large (8-10 quart) stock pot.  Meanwhile, measure out the water and the sugar.

Add the water and bring almost to a boil, stirring occasionally.  Add sugar all at once; stir to dissolve.  Bring mixture to a hard boil.  When it reaches a hard boil (so that the boiling cannot be stopped by stirring), add both pouches of Certo®.  Stir to blend, and return to a hard boil.

Boil for until jelly point (220°F) is reached, approximately 1-3 minutes.  Remove from heat. Pour mixture through a heat-resistant sieve to remove basil leaves, or, that lacking, quickly remove basil leaves with a slotted spoon.

Stir in hot sauce (if using) and food coloring.  Pour immediately into hot sterilized jars.

Seal and process for 10 minutes in boiling water bath.

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