The Easy Way to Grow, Harvest & Preserve Basil
If summer had a flavour, it would taste like fresh basil. The tender green leaves of the basil plant are my favourite herb by far, and while I absolutely love to eat them fresh in pastas, salads and on top of beautiful homemade pizza in the summertime, I love fresh basil just as much in winter.
There’s something so uplifting about enjoying fresh basil in the depths of winter. It reassures you that summer is not just a figment of your imagination, and that the long winter will end eventually and make way for warmer, sunnier days again.
So what’s the best way to enjoy fresh basil all year long? You could grow basil indoors. Basil actually does very well grown indoors in a kitchen herb garden. However it needs a lot of light as well as heat. So while placing it near a window in winter will give it the light it needs, it can get quite cold here during the winter months. I’ve had many a basil plant die on my kitchen windowsill shortly after the first frost. It just cannot tolerate those colder temperatures.
Now, if you have indoor grow lights that you don’t mind powering (and adding to your likely already high winter electricity bills) then you could grow them under grow lights. Likewise if you have a heated greenhouse. But most of us don’t have either of those luxuries (or at least can’t afford to power them all winter long). So the best way to enjoy those freshly-picked flavours year-round is to preserve basil in the summer when it’s naturally at its peak.
The most common way to preserve most herbs is to dry them. This method works really well for herbs like rosemary, oregano, thyme, parsley and even chives. But dried basil just isn’t the same. Unlike many other herbs, basil doesn’t preserve its signature, fragrant flavour when dried. It really is just one of those things that is best eaten fresh (or at least as close to its “fresh” state as possible).
One option for preserving is to turn basil into a pesto and freeze it. This is great if you are wanting to enjoy pesto in the winter. But pesto is not fresh basil. Don’t get me wrong: I LOVE pesto. My favourites are traditional basil pesto and this garlic scape variation. So tasty! But pesto has a whole bunch of other flavours going on. Chopped, fresh basil, with no added salt or other seasonings, is really what I love most of all.
Luckily, there is a super simple way to preserve basil in this most basic form. All you need to do is chop it up as desired, mix with olive oil and freeze. No need to add anything else. I found the best way to do this is to freeze individual portions in an ice cube tray. Then, when you want to use some, just pop an ice cube or two into your dish and voilà! It’s as if you just harvested basil fresh from your garden!
This works especially well when added to pastas or any dish that requires a little oil as well. If you want to sprinkle some on top of pizza or add to a warm, hearty winter soup, just place ice cube(s) in a strainer or in some cheesecloth and allow them to melt. Strain out the liquid oil and dab basil with a paper towel to absorb the rest of the oil. Then add chopped basil leaves to whatever you’re cooking up!
This preserving method is so simple it hardly warrants instructions. But I will walk you through it a little farther down anyway. First, let me tell you a bit about best practices for growing and harvesting your basil:
How to grow basil
I’ve always heard that basil is one of the easiest herbs to grow. Perhaps so, but I’ve honestly never been that great at growing herbs. I don’t really know why, but I figure it’s been a combination of overwatering or under watering, too much shade or too much humidity, and letting them flower without pinching the buds off (super important to preserve the flavour).
Also, I used to buy my herbs as part of an herb garden, all crowded together in one pot. I don’t do that anymore. I’ve never had success with keeping these alive. I think they’re just crammed too close together and fighting each other for nutrients. Usually only one plant survives by the end (if that).
Last year I grew my basil from seed. It started really well. I grew it in the greenhouse because I know basil likes it really hot. But our summers are naturally pretty hot. The basil leaves never got too big, never turned that deep green colour (instead they were more of a lime green/sickly yellow) and the edges of the leaves quickly began to turn brown and die off.
I’m not sure exactly why this happened, but I imagine it was simply too hot and humid in the greenhouse. Basil likes conditions to be pretty dry. The greenhouse might be a good way to get a jump on or prolong the growing season, but in the heat of the summer, it’s probably best to just grow it outdoors.
That’s what I did this year. I started my basil from seed indoors and moved my pots outside to our deck. All three pots are doing beautifully. The leaves are all full and healthy and packed with flavour. I coul
d have just got lucky this year, but I think the combination of direct sun, warm weather, fresh air and just enough water has really done the trick.
So if you want to grow basil from seed too, here’s how:
1. Sprinkle seeds in soil (I have always used fresh potting soil in pots) and lightly cover with just enough soil to cover them. The general rule with seeds is to plant them just about as deep as the seeds are large, Since basil seed are very small, you don’t need to plant them very deep. Just cover them with a light dusting of soil and then water gently.
* Just an FYI: You need to sprinkle a bunch of seeds for basil to grow. Don’t sprinkle too many so they don’t have enough room to grow, but a good sized handful per pot should do the trick. I say this because we tried planting a single seed at one point wondering if that would grow into a big, beautiful plant. It didn’t. It grew into a single stem of basil. Each seed will grow into a stem, so plant lots!
2. When watering seeds, be careful not to use too much water pressure or you could flood and displace the seeds. Water thoroughly with a spray bottle set to the mist setting or with a child-size watering can that releases a sprinkle of water rather than a steady stream (like from a tap). Keep soil moist at all times when germinating seeds.
3. If starting indoors, keep in a warm place. Seeds need warmth to germinate. They don’t need light until they have sprouted leaves above the soil, so don’t worry too much about sunlight at this point (unless it’s simply to keep the soil warm).
4. Once basil has sprouted, continue to water gently. You can use a little less water now, but still try to keep the soil from drying out too much. Place basil in a warm, sunny location outdoors.
5. Once basil has grown to full size and has produced lush, full green leaves, water less often. Either sprinkle lightly in the morning or water every other day or two. Basil originated in India and has been used in the Mediterranean for centuries. Naturally, it does well in warm and arid climates.
6. Harvest basil when it is looking healthiest, before flowers start to appear. Harvest up to 1/3 of the total plant height at any one time. Harvesting will actually encourage plant growth, so the more you harvest the more you will get to harvest over all.
7. If plants do flower, pinch off the flowers as soon as possible. If left on the plant, they make the basil taste bitter. Don’t do what I have done in the past and just wait for the basil to grow bigger and bigger. You’ll just end up with flowers and basil that is past its prime. Harvest regularly to encourage plant growth and enjoy yummy, fresh basil all summer long!
How to harvest basil
Cut basil just above a leaf pair to encourage new growth.
This should be what remains on each stem after you harvest basil. In a couple weeks, basil will be ready for harvest once more.
To harvest basil, either use your fingers to pinch or use a pair of kitchen scissors or hand pruners to cut fresh basil. Cut or pinch each stem just above a set of two leaves. You will see these “leaf pairs” further down the stem. Don’t cut the stem right in the middle, leaving a stub. Instead, cut right above the leaf pair. This encourages new growth.
Basil should grow back and be ready for another harvest in just a couple short weeks. Continue to prune like this throughout the season to maximize your basil harvest. This continual harvesting will also help keep flowers from appearing, but remember to pinch them off if they do appear!
At the end of the season as the weather begins to turn colder, harvest the rest of your basil plant by cutting all the stems all the way to the soil and using/preserving any leaves that remain. You could also try bringing it indoors if it is in a pot. If you do this, remember to give plants lots of light but don’t leave them on a cold, drafty windowsill or they will certainly die. Once dead or fully harvested, basil will not grow back. Basil is an annual so you will need to replant next year.
How to preserve basil in ice cube trays
1. Harvest basil when leaves are lush and green (as directed above).
2. Remove leaves from stems and discard stems.
3. Stack leaves on top of each other until you have a thick little pile (they are easier to chop this way).
4. Cut the pile of basil leaves lengthwise down the centre and then coarsely chop leaves. Continue to do this with all leaves until they are all chopped.
5. Place chopped leaves in a mixing bowl or cup and pour enough olive oil overtop to just cover basil.
6. Spoon basil/oil mixture into ice cube trays. Pour in just a little more oil if needed to cover basil.
7. Pop in the freezer. When frozen, remove cubes from trays and store in a ziplock or freezer bag. Use basil cubes as needed!
Basil really is such an easy plant to grow if you follow a few simple rules. And if harvested correctly and often, it will give you a continual harvest all summer long. Preserving it in ice cube trays is one of the easiest ways to make sure you will have fresh basil all winter long. So what are you waiting for? Grow, harvest, preserve, and enjoy!
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!
One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?
(The answer is obviously no one… No one wants that).
Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.
Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!
This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!
Save over $40 off an automatic chicken door, plus use my coupon code for an ADDITIONAL DISCOUNT!
Don’t forget to check out their chicken coop heaters too, which are also on sale right now:)
Whether you’re shopping for yourself or looking for the perfect gift for the chicken lover who has everything (which might also be yourself;) the @chickcozy_ automatic chicken door is one Christmas gift that won’t soon be forgotten!
Comment “Chicken” below for more info and to get my exclusive coupon code! 🐓
#chicken #chickens #chickendoor #chickcozyautodoor #chickcozy #chickensofinstagram #chickensofig #chickenlover #homesteadlife
Yes, you read that right…
Modern Homesteading Magazine is coming to an end.
This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.
And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!
And it’s the first issue I’ve ever offered in PRINT!
But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.
If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.
Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.
Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.
I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!
When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)
Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!
Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)
#modernhomesteading #homesteading #homesteadersofinstagram
It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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#homesteadmom
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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How does it feel being a stereotypical recipe blog that people make fun of? “You have to scroll through an essay to find the answer in a few sentences at the bottom”. How about stop milking it and get to the point. No one at all cares for the babble you took a day to write at the start.
It feels great! I wake up every day am so grateful and excited to do something I love while serving others too. All of that babble is what allows the search engines to find me, and in turn lets readers like you find me too. It’s also what helps me to pay for my site and support my family, and it allows me to share information like this with readers like yourself at no charge to you! Luckily it doesn’t take me a whole day just to write, but between the recipe testing, photos and writing it definitely does take several hours. But it’s totally worth it because I love what I do, even though I get nasty comments from miserable people every once in a while. It doesn’t really bother me because it says more about them than it does about me. That being said, thanks for taking the time to scroll all the way through the babble to leave this comment! Every comment my site gets tells the Internet Gods to show my blog to more people, so I truly do appreciate it:)
I just ziplock bag it stems and all and crumble it frozen into my cooking
I started doing that this year with my parsley and green onions. I love it!