The best way to prune basil for lush growth

Follow the instruction on this video and you'll have a profusion of basil in no time!

The best way to prune basil is to pinch or cut just above a pair of leaf nodes, ideally when the plant is 6–8 inches tall. Regularly removing the top sets of leaves encourages the plant to become bushier, prevents it from flowering too early, and promotes more abundant, flavorful growth.

Watch this easy to follow video to see how to use this pruning method.

Basic basil pucks - perfect for preserving fresh basil for later use in cooking (freezer method). Use in soups, sauces, pasta, or anywhere you'd like a burst of basil flavor.
Ingredients:

• 2 cups fresh basil leaves (washed and dried) 
• 1/2 cup olive oil (or enough to just coat the leaves)
• Optional: 1–2 cloves garlic, pinch of salt

Instructions:

1. Add basil (and garlic/salt if using) to a food processor or blender.
2. Slowly add olive oil and pulse until it forms a thick paste.
3. Spoon the mixture into an ice cube tray or silicone mold.
4. Freeze until solid, then pop out the “pucks” and store in a freezer-safe bag or container.

Pesto Pucks Recipe (uses nuts) - toss a puck into hot pasta, stir into soup, or spread on bread for an instant flavor boost for sandwiches.

Ingredients:

• 2 cups fresh basil leaves, packed
  
• 1/2 cup grated Parmesan cheese
  
  
• 1/2 cup olive oil
• 1/3 cup pine nuts (or walnuts for a budget option)
• 2–3 garlic cloves
• Salt to taste

Instructions:

1. Blend basil, nuts, and garlic in a food processor until finely chopped.
2. Add cheese and pulse to combine.
3. Slowly pour in olive oil while blending until smooth.
4. Spoon into ice cube trays or silicone molds and freeze until solid.
5. Transfer frozen pucks to a freezer-safe container or bag and store for up to 6 months.