I bought one of those growing basil plants from the supermarket early in the year and its done really well on the kitchen window. I've been picking at it all year and its kept growing back and back. However the weather has changed now, we aren't getting much (if any) sunshine streaming in and its much colder than it has been. To this the plant seems to be responding with its leaves curling at the edges and the colour seeming to drain out of them a little...

So is it going to die off ? Will it keep going but not as well ?... its it going to run to seed and then go ?..

If it is going to die off can I preserve the leaves that are still there by drying or something ? If so, what would be the best way ? Pick them off the stalks and place in the salad compartment of our fridge (where it seems to like drying chilli peppers out).. ?

Thanks

Steve

I don't know about the winter thing but I've read before that one of the issues with keeping supermarket herb boxes alive for more than a few months is this: they deliberately plant them very densely into the pot, lots and lots and lots of seedlings, in order for there to be a lot of foliage at the time of sale/ use. However, that means that as they grow, the roots become too crowded. The advice is to thin them out into separate pots if possible, which gives the plants space to grow.

On keeping them going through winter, that I don't know - could be either light or warmth issue or maybe they need more or less water during winter. I know some plants survive best when they are not watered at all during their more dormant winter phase. Don't think that applies to basil, but don't know.

Thanks for that, I'm no expert (not even a bit ) but here is what I know

I've had it most of the year...

I water into a tray so I can see when it dries up...

if I'm later watering it, it starts to wilt and brown...

the routes are out of the pot

and I'm pulling leaves off as I use it, so its getting "pruned" if you will...

Steve

Steve: I buy them in a pot from my Moroccan grocer at the beginning of the summer, but never the ones with the small leaves. Like you,I put them in a windowbox. They die each winter. They need a lot of water, but I get tons of leaves throughout the summer, which is great for Thai, and Italian, cookery.

Basil is right up there with coriander for taste. Mozzarella, home-grown cherry tomatoes, vinaigrette and basil: summer heaven!

But now, it's time for soups and stews.

Phil

looks like I might have to use it up and change the menus over winter then...

thanks

Steve

Yeah, best to use it up, Steve.

We even have a Chinese dish that features basil, and coriander leaf: fab!

And now, Goan-style pork with Gujerati green beans: yum!

Phil

I buy basil in pots too, have the small leaf one at present. I bought is 4 weeks ago and then went away for 2 1/2 weeks. It was watered once by my neighbour in that time. It is doing very well.

If I pick top leaves regularly I add them to my morning cup of tea), new ones keep coming and it lasts a few months.

If I am going away for longer, I dry the leaves on a newspaper kept in my conservatory in summer and kitchen in winter. They are handy for cooking sauces etc. Not as good as fresh, but better than shop dried, old ones in jars.

Hope this helps