AS LOW AS $39/mo with Affirm




5-21 DAYS






8-12 WEEKS

Care & Harvest

Figure 1.
Figure 2.

When harvesting basil, look for the two largest leaves on a stem, just below those you should see another set of leaves or little knobs (nodes) that are growing in between the stem smaller set of leaves. Cut the stem 1/4-1/2″ above the nodes. Repeat this with all the larger leaves on your plants. See Figure 1, Harvesting Basil.

Harvesting frequently will help prolong the life of the plant. The best taste is just before the plant flowers, and to delay flowering, pinch or clip off new flower buds. See Figure 2, flower buds.

Whenever you want a fresh garnish, feel free to pick off small amount of leaves from your grown plant.

Flowers can also be used and sprinkled over salads!

Quick Facts

It is believed Basil was first domesticated in India and introduced in Occident by Alexandre the Great in 300BC. It was immediately adopted by Greeks and later on Romans as a key part of the so-called Mediterranean diet.
Basil has been used for centuries as an aromatic herb for its outstanding taste but it also brings goodness to your health:
  • Large quantities of vitamin K that supports healthy bones and blood
  • Antioxidants that protect your cells against the daily attacks of free radicals coming from our environment
  • Iron for healthy red cells and brain neutron-transmitters
  • Anti-bacterial: it has been used for centuries as part of balms to heal wounds
Basil is an outstanding way to give character to your pasta, pizzas or salads. Just use scissors to cut slices of it on top of your plate, directly from the yPod, and feel transported to Italy!

Harvest to Plate Recipe

Spaghetti with cherry tomatoes & walnut pesto

Photo / Recipe Source: Bon Appetit


  • ⅔ cup walnuts
  • 2 pints of cherry tomatoes, halved
  • 2 tablespoons plus ⅓ cup olive oil, plus more for drizzling
  • Kosher salt
  • 6 oil-packed anchovies, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon finely grated lemon zest
  • ¼ teaspoon crushed red pepper flakes
  • ½ ounces Parmesan, finely grated (about ½ cup), plus more for serving
  • 1 teaspoon freshly ground black pepper
  • 12 ounces spaghetti
  • ½ cup (packed) basil leaves


Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8–10 minutes. Let cool.

Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5–7 minutes. Let cool.

Pulse anchovies, garlic, lemon zest, red pepper flakes, and ½ oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.

Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.

Do Ahead: Pesto can be made 1 day ahead. Cover and chill.