Sow in average well-drained soil in full sun well after all danger of frost, in spring to early summer. Keep seedlings moist but not overly wet; basil will tolerate poor soil and hot weather, but not coldness or over watering. Leaves can be harvested as soon as 50-60 days after sowing; in fact, pruning is essential for strong, bushy growth for basil plants grown indoors and out. When harvesting, cut a stem back just above a set of two leaves to encourage branching and leaf production and to prevent the basil from becoming too leggy and tall. Pinch flowers back to maximize leaf growth and flavor, except on the plants you wish to save seeds from for next year. Finish harvesting the entire basil plant before the first frost, as the cold will destroy all the leaves. Fresh leaves can be preserved for days by placing the whole cut stem in a cup of fresh water on the counter top. Basil that has been ground into pesto freezes well in ice cube trays, which can then be emptied into plastic bags and stored for future use. Basil left to flower will produce columns of brouwn seed heads that can be cut off into paper bags, dried, and separated for seed planting next year.