The Basil Trick: Everything You Need to Know
(and I mean everything) to keep your basil thriving
I didn’t mean to become a basil influencer but here we are. Some call me the Guru. Others, the Queen. What I really am is just a girl who loves houseplants and cooking with basil and discovered a way to keep basil not just alive but alive and thriving.
I’ve been chatting to whoever would listen about my ridiculously simple (but effective! and easy!) way to grow an enormous, happy indoor basil plant for awhile now. For most of this time, no one was listening. Then last year I posted a reel (of basil care instructions, naturally) that went a little viral. And then just last week, I posted a similar reel that went, well, kaboom.
My basil trick has been chronicled in House Beautiful and the reel in question, which I posted from bed without much care or thought (as is the rule with all viral reels) has, as of writing, been viewed 17.5 million times. (Ed’s note: we’re currently at 30M+.)
I wasn’t going to write about basil here because I figured I’ve said all there is to say. I have multiple posts, multiple reels, and even a highlight on my Instagram outlining—in detail—what I do to keep basil luscious and what I do when he’s not. But then I decided to lean in. This is the subject of the hour! And, in truth, there are some fiddly bits about basil that beg a bit of deeper conversation.
So I thought I would collate all the information I can, from the aforementioned reels, highlights, answers to innumerable comments in those reels and highlights as well as those things I’ve never thought to mention before in one place: here.
Right, let’s get into it.
WHERE?
This method works for growing supermarket basil indoors in a warm, sunny spot.
It doesn’t need hours and hours of sun, but a little sun (and plenty of warmth) throughout the day is great.
Of course you can grow your basil outside if you want but this method won’t work (see: rain). Outdoor basil can grow massive and bushy, too, depending on where you live. My mom and aunt in New England have no problem growing massive, bushy basil outdoors in containers. Here in London, I find my basil is happier indoors. Do what works for you and your garden.
WHEN?
If you’ve been following along with me in IG stories, you may know that it’s just about basil season. (And if you are following along and haven’t seen this information, you may want to either put me in your favourites or click the little alarm bell button on my page so you don’t miss my stories.) The perfect time to start growing supermarket basil for the season is mid-spring once the really cold days and nights have passed.
You can start any time from mid-spring to summer; start early (now) to give your basil the most time to grow huge and bushy. (Ed’s note: I find that in London at least, my basil does best when I start a bit later in the spring in May or June.)
I’m going to be starting and documenting my basil journey from Easter Monday or the day after so if you’re reading this over the long weekend and want to join me, you still have time to get your hands on what you need. You can always start later, these things are flexible!
WHAT DO I NEED?
1. a pot with a drainage hole
I recommend using a terracotta pot as it holds water well and is breathable. You can read more about my love of (and sources for) terracotta pots in this post. They can be inexpensively purchased at most garden centres.
Ideally, you will repot the basil into a bigger pot as this will allow it to grow bushy as well as tall. Something with a top diameter of 18 - 24 cm is great. You can keep the supermarket basil in its plastic pot but it will grow up rather than up and out and, because those supermarket pots are so overcrowded, it will quickly become sad.
2. an oversized saucer or bowl
This should be made out of a water impermeable material like glass, plastic, metal or ceramic. Plastic saucers are purchased very inexpensively at garden centres or DIY shops. Don’t use terracotta saucers as they soak up water.
When I say oversized, I mean two or three sizes too big for the pot (see pictures). You'll want one that holds a good deal of water.
3. potting soil to fill the pot
I get so many questions about which soil I use and the reason I don’t specify is because any normal old potting soil will work. This is the specific one I use for almost all my planting and potting, including my basil.
4. a supermarket basil plant
You can split one supermarket basil between two or even three pots if you want. You don’t have to split, but you absolutely can. Last year, I put one basil plant into one pot and split another between two other pots. All three became mega basils in a few months.
HOW?
The trick is simply to water your basil from the saucer and never from the top.
The only real funny bit is at the beginning. Here’s how I get my basil going:
Begin by potting your supermarket basil into its new, bigger pot. Make sure it’s packed in nice and tight with extra potting soil. Water it normally from the top for the first few days, letting the water fully drain out of the bottom (and into the sink) each time. (Again, you don’t need to repot your basil but it’ll allow it to really thrive.)
After a few days, make sure the top of the soil is completely dry then start the watering-from-the-bottom method, which will be the trick to keeping your basil alive (and very well) throughout the spring, summer, autumn and beyond. Do not water from the top. Ever again.
All you have to do is:
Fill the oversized saucer or bowl your basil pot is sitting in with water and keep it full.
That’s it!
You'll notice your basil will become very thirsty as it grows and the weather warms up. If the saucers are big enough, topping up once a day should be fine (I tend to top up my saucers every morning), but a good rule of thumb is to keep them always full.
MORE, MORE, MORE
Place in a warm, bright spot indoors
Basil doesn’t need intense direct sun (though some absolutely won’t hurt, too much can scorch it), but it does need to be warm and in a brightly lit spot to really take off. If your kitchen is dark, consider keeping your plant in your brightest room.
Wait before using
I wait a while—at least a month but usually more like 6 weeks—before I start using my basil, as I want it to be actively growing before I do. At that point, using the basil (by cutting off the stem above a leaf rather than plucking leaves off the stem) will actually keep it healthy and bushy. Patience is key here.
Never pluck
Once your basil is growing vigorously and you want to eat it, use scissors to snip the stem with the leaves you need just above a leaf. This will encourage growth as the stem will split into two where you cut it. Again, I wait a bit before cutting and never, ever pluck.
cut just above a leaf anywhere along the stem Once established, snip regularly to keep it bushy and healthy.
You’ll be able to enjoy fresh basil every night by the time you’re a few months in. If you don’t snip regularly, it will get leggy.
snipped stems about to be plopped into sauce Cut any flowers off immediately
They make a bitter, weakened plant.
buh bye It has a shelf life
I find that basil tends to survive around 6 - 9 months, at which point it can become a bit tired. Also, it's normal to occasionally get a dud plant that doesn't "take". That's ok! I have failed to get them going many a time. Just start again and pretty soon you'll have a mega basil of your own. In fact, I usually start a few basils at the same time in case one is a dud.
It can get pests
Especially when it’s older and tired, but also right from the get. If you notice white fly, try to leave the saucer empty for a few days to dry out the soil. You can also manually remove them. Obviously washing off the leaves will cause water to go into the top, which we don’t want, so avoid that. I also use these sticky traps with great success! Do keep in mind that a little pest invasion doesn’t necessarily mean the end of your basil. Often it’ll persevere and grow into a gargantuan basil despite some pests. So if it doesn’t gross you out, use the traps and just carry on!
What’s that mould on my terracotta pot?
That’s not mould, it’s efflorescence, which is a harmless and naturally occurring reaction between terracotta and the minerals/salts in water.
If you have mould on the surface of your soil, manually remove it and leave the saucer empty to dry out the top of the soil for a few days. Then resume watering from the saucer as normal.
How do I leave it for the weekend?
This is, funny story, how I discovered the basil trick to begin with. I was going away for a bit and didn’t want my supermarket basil to die so I stuck it (still in its plastic pot, I hadn’t yet been enlightened) in a very large bowl full of water. When we came home, the basil was happier than when I’d left it. If you’re going away for more than 4 - 5 days, you’ll probably want to call in a basilsitter.
big bowls ready to be filled up when we leave for the weekend What do I do with the snipped off stems and leaves?
You can eat the basil leaves and cook with the leaves and stems. When making a tomato-based pasta sauce, I love throwing in the whole stem; it adds the best flavour.
Alternatively, you can make more basil plants! Just stick the stem in water and within a few days or weeks you’ll notice some intense roots growing. You can leave it in water and it will keep growing a bit or you can pot it up (ideally with a few more cuttings) and you’ve got yourself a new plant.
that time I made pesto Parsley, too!
This also works for parsley! Don’t ask me about coriander/cilantro, I have no idea how to keep that sh*t alive!
If you’ve got questions, stick them in the comments and a very happy basil season to all who celebrate.
I’m a serial basil plant killer, let’s see how this turns out!
Going to finally start my own basil journey. Probably Easter Tuesday. Thank you for the inspiration!