Today is July 13, 2025. On the Hebrew calendar, it’s the 17th of Tammuz—a fast day, marking the beginning of the Three Weeks, a period of mourning that culminates with Tisha B’Av, the saddest day in Jewish history: the destruction of the Holy Temple. So yes, I’m fasting today—and harvesting basil.
There is a curious harmony in these acts. Fasting brings a sense of purification. Mourning holds a promise of redemption. And even in the sadness, a current of quiet joy pulses underneath. When I engage in anything connected to Passover, even now in midsummer, I am reminded of that promise.
Months ago, I planted basil from seed, not quite sure it would take. Now those seedlings have become full, lush plants over eight inches tall. Their growth is a little miracle—and one I hope to carry into Passover.
Aromatherapy in the Garden
With no meals to prepare today, I have time to breathe in the scent of basil and harvest at leisure. Here’s how I do it:
When to Harvest:
- Size and Leaf Count: Wait until the plant is 6-8 inches tall with at least four sets of fully opened leaves.
- Time of Day: Harvest in the morning, after the dew has evaporated but before the sun is at its peak. This is when the essential oils are most concentrated, giving you the best flavor and fragrance.
How to Harvest:
- Start at the top of the plant and work your way down.
- Remove each leaf, checking carefully for bugs.
- Cut stems just above a node (where leaves grow) to encourage branching and bushier growth.
- You can also pinch individual leaves if needed, but cutting stems helps promote more vigorous long-term growth.
Managing Flowering:
- Pinch off flower buds as they appear. If the plant flowers, it puts energy into seed production and stops producing leaves.
- I’ve been pinching flowers for the past couple of weeks to keep the plants going strong.
Regular Pruning = More Basil:
- The more you harvest, the more your plant will grow. Don’t be afraid to prune often!
Preserving Your Basil:
- You can freeze or dry the leaves.
- To dry, lay each leaf in a single layer on dehydrator racks. I use a dehydrator and dry the leaves until they crumble. Then I crush them in a Ziploc bag and store them in airtight jars—basil flakes for the win! They give a huge flavor boost to Passover dishes.
- To freeze, place whole leaves in ice cube trays with water or blend with oil and freeze in cubes. Alternatively, you can freeze the blended basil in a Ziploc bag and cut into cubes once solid.
A basil plant only lives one season. It will thrive until it flowers or is killed by frost. So enjoy it while it lasts and preserve all you can.
Even as I fast, I am filled with the aroma of something alive and growing. And I remember: redemption always begins with preparation. Thinking about Passover in July might seem strange, but it fills me with hope, purpose, and the steady joy of doing one small thing at a time.
Wishing you a meaningful season and an early start on the journey to freedom.
