Since the packaged stuff barely lasts more than 3 days in the fridge, I’ve taken to buying potted basil plants. I’ve successfully kept some of these alive and kicking in Berlin for months.
Here, however, in the great US of A, not one planter has survived a week. It’s a real mystery why they turn to shit so quickly, with more sunlight than some of the pads we’ve had in Germany.
Possible stress, too much water, or a fungal disease. Pinch off the black leaves and maybe let the soil dry out on top? I try and go with semi-sun/shade and my deck basil is doing extraordinarily well this year.
Stress? I water from the bottom whenever I feel the soil needs it. I pinched off the black leaves, too. This happens with 9 out of 10 basil plants I buy, regardless of where*.
Do they just sell them already diseased with some fungal shit? WTF.
Neither our house nor our yard are set up to grow things. That is why I buy the grown plants. I just find it striking that I’ve never had this issue in Germany
Maybe powdery mildew? The humidity in PA is probably much higher than in Berlin this time of year. Try removing the diseased leaves and spraying with a solution of a teaspoon of baking soda to a quart of water. Keep plants a bit drier and make sure plants are getting lots of air flow.
All states and most counties have Extension offices with horticulturalists on staff to answer residents questions online. Usually just send in a picture with the issue,
Even with disease, overwater or underwater, in pot they should last more than a week. The explanation I can think of maybe these basil never see a day of real sun or outdoor life, they are grown under lights and under temperature control, so I bet transition to outdoor and sun has to be gradual. Maybe a few days in the shade before moving to full sun.
I seriously doubt it is chlorine as chlorine is in almost every water system. I would suggest you contact your local Master Gardners extension to get local expertise on bugs, diseases, and solutions.
Yes, I agree that chlorine shouldn’t be an issue, as it exists in tap water in where I live, and basil isn’t a fragile plant. Even some of my more delicate orchids that should be fed with rain water, at times I water them weeks on tap water and they are fine.
In the meantime though, cut some of the longer than 6 inch stems from the plant in the picture with something sharp, and put it in a glass of water after removing leaves that would be under water. It lasts longer that way than keeping it in a bag.
You can also put a produce bag over stems in water, and put in fridge. I’ve had Italian parsley last week’s that way
