How to Trim African Basil

Take cuttings from African basil after the plants form their flowers, but before the flowers open, if you want to preserve the leaves or oils from the plant while they offer their best flavor. Use the leaves fresh or dried. Remove as much growth as you need, taking it from above the bottom two to four sets of true leaves, and leave at least 4 to 6 inches of plant to regrow, recommends the Purdue University Cooperative Extension. You can obtain a few larger harvests, or take smaller amounts of plant material for immediate use and enjoy a continuous supply from your plants.

Harvest 6-inch-long stems for bundling to make batches of dried basil, suggests the University of Arkansas Cooperative Extension, which recommends you wash the bundles, then hang them upside down inside a paper bag, stems exposed. Close the bag with a rubber band. The storage space must offer temperatures below 80 degrees F, as high temperatures cause the leaves to brown and lose their flavor. Drying takes two to three weeks.

Collect African basil during the morning hours of a dry day, advises Iowa State University’s Reiman Gardens, which suggests you collect the foliage during the period when the plants are in flower if you plan to use it to create flavored vinegars. The flowers color the vinegar as well as adding flavor. Gather the flowers for use in cooking by hand-picking or cutting their stems. Prune away dead flower heads to improve the appearance of your plants.

Take cuttings to expand your collection. The cuttings will root to form new plants, which is a benefit since this variety of basil creates sterile flowers that don’t form seeds. Pinch the tops out of African basil seedlings once they reach 6 inches tall to encourage them to form a bushier habit. Make any cuts or pinches above a set of leaf pairs along the main stem.