More Than Pesto: How to Harvest Basil, Save Seeds, and Make Basil Tea

Basil isn’t just for pesto—though we definitely love pesto around here. In this episode of Garden Talk, Susan and Sarah share all the ways they’re using basil (or “bay-sil,” depending on where you’re from) during harvest season: how to cut it back before it goes to seed so it keeps producing, how to save basil seeds for next year, and a new favorite experiment—basil tea. Susan walks through an easy pesto formula (and how to swap in pumpkin seeds, cashews, or almonds), plus ideas for mixing basil with other greens like arugula (if you like a stronger flavor). They also talk about “gardening in reverse” as summer winds down—reusing basil pots to start fall lettuce—and how vacuum-sealing basil leaves in jars can help you enjoy garden flavor later in the winter. And if you’ve never tried it: basil tea is surprisingly smooth, calming, and great after meals. In this episode: • Basil vs “bay-sil” (and why it’s funny) • How to cut basil back for more growth (where to clip for new shoots) • Simple pesto recipe + ingredient swaps (nuts/seeds, garlic, lemon, Parmesan) • Basil + arugula pesto idea • Letting basil flower and go to seed + saving seeds for next year • Vacuum-sealing basil leaves in jars for winter use • How Susan makes basil tea (steep time + hot-to-iced tea method) • Why basil tea may help digestion + why it’s a soothing drink Tell us in the comments: how are you using basil right now—pesto, seasoning, tea, or something else? Don’t forget to like, comment, subscribe, and share for more Garden Talk.