While I’m a fairly good grower I don’t know anything about growing basil and like you haven’t had much success but do agree with the article that trying to grow plants near a window isn’t the greatest idea. I’ve got some good LED lights and a 100 watt that I think would work ideally in a spare bedroom closet.
Keeping the lights on at night time while you sleep is actually a good idea while using LED lights since looking at them can strain your eyes. That’s a good point.
Growing indoor herbs is something I’ve always wanted to do but have never taken it seriously enough to do so far. I’ve considered winterizing the greenhouse and adding a heater but the cost may not make it worthwhile but since my oregano winterized I’m curious what else will.
I think what I’d do first is purchase basil plants and keep them growing year round but growing from seeds sounds interesting. Proper pruning makes perfect sense. Even pinching marijuana plants creates much bushier, healthier plants.
I’ll have to look at the article more later when I have more time. Great link though.
I forgot about the oil aspect when I asked about Pesto Sauce. Yes it definitely does have a lot of oil but I’m sure it can be successfully made cheese free. Treeguy would be the best person for this question.One thing I’ve learned about saving herbs to use for cooking which works well is to cut the herbs into pieces and free them in water. You can use ice cube trays to freeze them and once frozen transfer to plastic freezer bags, label what it is and store in freezer. When ready to use for cooking you take the necessary amount of cubes out , thaw and use. It’s like using fresh herbs and is far better than trying to dry your herbs for later. There’s no mould and far less mess.
but I’ll certainly keep it in mind.
