Keeping supermarket basil alive
Difficulty: Easy · Time: approx. 10 minutes
Supermarket basil almost always dies after a few days – but that's not your fault, it's the pot: far too many plants are crammed into a tiny space, competing for water and root room.
The two keys are: split it up (or repot) and water correctly – from below, not over the leaves.
What you'll need
- A larger pot with a drainage hole + saucer
- Fresh potting soil (herb soil)
- Water
- Optional: scissors for harvesting
Step by step
- 1
Split the root ball
Take the plant out of the plastic pot and carefully divide the dense root ball into 2–3 portions – this gives each group room.
- 2
Repot
Set the portions into fresh soil in a larger pot with a drainage hole. Water in, place in a bright spot.
- 3
Water correctly
Water from BELOW via the saucer or at the pot edge, not over the leaves. Keep the soil moist but not waterlogged.
- 4
Bright and warm
Bright spot (windowsill) but no harsh midday sun behind glass. It dislikes draughts and cold nights.
- 5
Harvest correctly
Always cut whole shoot tips above a pair of leaves, don't just pluck single leaves – that's how it branches and gets bushy.
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Upload a photo →Frequently asked questions
- Why does supermarket basil die so fast?
- The pot holds dozens of plants in a tiny space – they compete for water and root room and collapse in rows. Splitting and repotting fixes the root cause.
- Water from the top or bottom?
- From below. Wet leaves and waterlogging encourage rot. Put water in the saucer and the plant draws what it needs.