Choose basil variety and decide whether to harvest leaves or whole stems
Start harvesting once plants have several sets of true leaves (commonly when they’re about 6–8 inches tall)
Use clean scissors or pruning shears
For leaf harvesting, pinch or cut just above a leaf pair to encourage branching
Remove no more than one-third of the plant at a time
Harvest in the morning after any dew has dried
Take the largest, outer leaves first
For stem harvesting, cut stems above a node (leaf pair) to promote new growth
Avoid harvesting flowering tops; pinch off buds if you want more leaf production
Continue harvesting regularly (often every 1–2 weeks) to keep plants producing
Check plants often and remove yellowing or damaged leaves promptly
For indoor plants, harvest as long as growth continues and light is sufficient
Water after harvesting if the soil is dry
Store fresh basil by wrapping stems in a slightly damp paper towel and placing in a loose bag in the refrigerator for short-term use
For longer storage, freeze chopped basil in ice cube trays with water or olive oil, or dry leaves in a cool, dark, well-ventilated area
End-season harvest by cutting stems before the first frost and using or preserving leaves promptly