It means that conditions are such that the plant is concentrating it's energy on making seed, not on growing. This change sometimes changes the flavor. It makes lettuce bitter.

It may mean you didn't harvest it enough, it may mean that the temperatures, or length of day, has changed in a way that triggers making seeds and there was nothing you could do, it was just time.

I always rip off the flowers of basil to try and slow down it's going to seed. When I harvest basil, I either ripp off the leaves I want, or cut off whole "branches" if I need a bunch and want to keep it in a glass of water.

"Going to seed" is, like you say, is when a plant enters the flowering stage in preparation for seed production. Many vegetables, greens, herbs and roots in particular, are past their prime for eating when they reach this stage of growth. They tend to be tough, woody or bitter.

The usefulness of some crops, such as basil, can be prolonged somewhat by cutting back to promote new growth. It's a losing battle for most things though and succession planting produces better results.

BTW, biennials, such as turnips, rutabaga and parsnips, don't go to seed until their second year.

Jim

I would just follow up on what Jim was saying and mention that you can probably find packets of basil seed still in most stores and start some more. I'm starting up my second round now, it likes to start in the heat. But I do keep it in the shade until it sprouts since the hot sun dries the surface out too quick. Also, was your chard started last fall? If so, it "knows" it's been through a winter and will just set seed, but you can start more of that now too. For fun you can let this chard make seed and save some for future planting.

Cheers!

My gardening book says to pinch off the flowers as they form on the basil. If you remove the flower, there will be no seed. It is very important to remove the flowers.

It sounds like you should harvest even if you don't plan to use it. The book (Growing Fruits and Vegetables Organically) says:
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Regular harvesting encourages bushy growth. Begin harvesting terminal leaves as soon as plants have several pairs.
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A few types of plants in my garden I intentionally allow to go to seed so that they will sprout and give me a new generation of transplants. I love red Russian kale, so that's one that I allow, and then I have all the transplants that I want with very little work on my part.

Probably the best plant to allow to go to seed (if you use it for cooking) is parsley. Parsley is extremely slow to start from seed. But if you let your parsley plants from last year mature and drop seeds, then you can end up with a permanent bed of it with very little effort.

Parsley is also a biennial. When the season is starting to end, I dig it up - pot it and bring it indoors for use throughout the winter. I don't use any special lighting - just whatever comes through a window.

For basil, an even better way to preserve flavor is to harvest stems before they flower. If you cut back every stem at the first node once it develops three sets of leaves, you'll end up with lots of nice, leafy basil before it gets a chance to flower. Replant a couple of weeks apart so that you can pull flowering plants and still have a steady supply.

Going to seed also means to waste.
Wheat was once cut by hand with a scythe.
You had to cut the wheat when it was ripe, but before the seeds became loose in the wheat straw or it would fall to the ground as you cut the wheat stem.
But today it means as the above post have stated.

I didn't know either so thanks for asking. Apparently this is what happened to my Cilantro even though it was so new. I never saw any flowers but the taste completely changed to nothing (literally tastes like nothing) and I am told that it bolted. It's been extremely hot here so I guess that's why.

The fresh green cilantro berries are wonderful seasoning, however. Love em in stir-fry.

It is fortunate for us gardeners that plants do "go to seed", is it not?

I love this forum!!

Thank you all for taking the time to comment. It is so very helpful to hear from many to get all of your different perspectives.

I think that it is too late for my basil. I'm so sad because I have 6 very pretty healthy plants. :(

Since I have limited space now in garden, should I just tear them out and start over with baby plants from the nursery??

What would you do? I want to be able to start harvesting it sooner than later as our tomatoes should be ready in a few short weeks and want and love to make my fresh tomato, garlic and basil sauce.

Thanks again all,

Felin/Mindy

I'd yank it out and plant more basil seeds. Keep the soil moist and they'll come up quickly.

Ok, last question, how do I get seeds from the old basil? Is it inside of the little flowers??

Thanks