DescriptionSan Remo will be a welcome addition to your herb garden. Aromatic and flavorful, with shiny dark green leaves, the 36" tall plants produce prolifically through the summer right into the cool days of early fall. Its vigorous, disease resistant and tolerant of cool weather. How to GrowKeep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Mulches also help retain soil moisture and maintain even soil temperatures. For herbs, an organic mulch of aged bark or shredded leaves lends a natural look to the bed and will improve the soil as it breaks down in time. Always keep mulches off a plant’s stems to prevent possible rot.Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated. Basil should not be allowed to dry out.Pinch the stems to encourage bushiness. Pinch flowers off to prolong the harvest.Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.Discard plants after they bloom. TipsPinch leaves from the tips of the stems as needed starting 60-90 days after the seedlings have two sets of leaves.If fresh, pick early in the morning for highest oil content. For drying or freezing, harvest leaves that have their maximum oil content, just before flowering.To harvest the leaves, pinch the stems just above a set of leaves as needed from the top. This will also help keep the plants bushy.Do not harvest too much of the plant at one time as this may weaken the plant.Flowers are also edible and may be used as a garnish.To dry, cut whole stems on a dry morning. Tie stems loosely together in small bunches and hang in a dry, airy location out of the sun. Basil may also be dried on a cheesecloth or a window screen in a dry, shady location. When thoroughly dry, store in a tightly sealed glass jar in a dry, dark location. Basil may be frozen dry on a cookie sheet and then sealed in zip lock bags, or it can be minced and frozen in an ice cube tray in water or olive oil. You can also preserve basil using sea salt. Place a layer of sea salt on the bottom of the container you will use. Place a leaf on top of the salt. Add a layer of salt to cover the leaf so the leaves do not touch each other. Make as many layers are you have room for and seal the container and place in the refrigerator.
