I trimmed some basil tops as I am changing out the water today and adding fresh water at proper ph and bloom nutrient solution. I may try to reverse the bloom cycle and trick the plant back into vegetative stage for a few weeks. I am not sure that is possible since it has already been in bloom. I will adjust the light back to 18 on and 6 off and then go back to the metal halide light for the proper light spectrum. I took them to Jack the chef at City Tropics Bistro where I am bar manager and he said the color was much deeper than he is receiving from his vendors. He also said it was a lot mre spicy and as I walked it through the restaurant I herd comments of the aroma. It has a very strong aroma. Juan who is the sushi chef tasted it and immediatly threw his thumb in the air and said, "thats good basil." This was not a harvest of the large leaves but a simple topping to induce thicker vegetation. Shane
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