I haven't done much gardening lately, on account of a little health snag. Most of my green work happened inside the house. These are the cuttings that I left out to root 5 days ago.
Bringing Fresh Herbs in the Kitchen
Some of the cuttings have good root development already. These are ready to be potted up soon. I don't let it stay too long in water - it's a sterile medium with no nutrients whatsoever, and eventually, the cuttings lose a bit of their vigor of kept too long in water.
I have observed that basil grown from cuttings don't grow up as robust as seed-grown plants. It's still a good way to propagate a particular variety, though - and I can always harvest the dried seeds when these cuttings mature and eventually produce flowers.
Basil is something I must have perennially - and I'm thankful that we are in an area where spring is eternal. Ok, a bit of an exaggeration - but we can grow these things year-round, even in scorching summer - and that's good enough for me.