May 16, 2024

VIDEO: CROP FOCUS: Basil


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30 thoughts on “VIDEO: CROP FOCUS: Basil

  1. This is a great video! I hadn't seen this one before and really didn't know I was missing out on how to harvest these. Learn something new every day from you Curtis. Thanks for doing this!!

  2. how do you pack your basil for sale ? the leaves tend to turn black quickly when stored in the fridge…
    do you advise customers on how to store basil (and other vegies..)?
    come to think of it… I think it would be great if you could do a video with details on how you store each vegetable, how much time they could be stored in (or out of) the cold room before sale, and how you pack and store them before sale..

  3. All I did to make my basil to make it bigger is all I do is pick off the flower or little lower cutting off the basil leaves with the flowers… And it is exploding in size. Yes it was Pre-grown but I didn't start pruning until the flowers pop up.

  4. Thanks for the confirmation here in this video, we handle ours the same way. How do you handle those clippings from the tote? Have you been able to store them for a couple days without them wilting and turning to mush? We just secured an account to provide them with clippings like this a couple times a week and unsure how to handle them.

  5. Hi Curtis, I lived in Rome for a few years and it was common practice to hand out a bunch of herbs like basil, couple stalks of celery etc. free to a client when they buy, as an incentive to keep them coming back. It really worked. Love your channel, even if I am a painter, but I apply some of your ideas to my business, believe it not. Best

  6. A little hint on storing basil… In the summer when it is growing faster than you can use it simply harvest, wash and stuff it tight in a zip lock bag and pop it in the freezer.  In the off season when you want a bit of basil simply pull the compressed frozen basil out of the bag and, while still frozen slice off as much as you want.  Then pop the rest back in the freezer.  It's not as good as fresh basil for some purposes but for many it is just fine.

  7. With too much . I freeze mine for winter and it crumbles wonderful, for soups , stews , Italian dishes ! And keeps till I am ready to use it . Doesn’t turn brown stays green .

  8. You could do a "value added" deal like a pesto for the farmers market. It will keep with a half inch of olive oil on top to keep it from oxidizing. Just a thought…

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