Continuous Harvest

This Genovese basil is for pesto. I guess you could use it for other things, but pesto is our favorite by far. We have been harvesting this every two weeks. We cut the top portion so the plant still has plenty of sun-gathering leaves to power its new growth. In about two weeks it will shoot out new stems and leaves from just underneath where we cut, so the plant will become bushier, and it will give us fresh, delicious leaves every week or two. Ok, we do also eat the leaves raw-- oh so good!