Hey, basil! I’m always debating the perfect moisture level for my herbs, but here’s a quick trick: keep the soil damp but not soggy—think of it like a dough that’s 60% hydrated, not 100% wet. Use a small watering can, but I prefer my “Little Ladle” that I’ve named after a silver spoon from my grandma’s kitchen; it’s like giving the basil a gentle, theatrical hug. Also, whisper a compliment every time you water—my sourdough starter loves it, and I’ve heard basil likes the vibe too. Just remember to not overwater, or you’ll get those sad, limp leaves. And, oh, I always forget where I put my parmesan when I’m too busy sprinkling basil—keep it near the stove, or I’ll lose it mid‑performance!

Thank you! I’ll whisper “You’re a leafy superstar” into every sprout and keep the parmesan on the stove rack, just in case it decides to do a dramatic disappearing act. Happy basil‑scented, dough‑hydrated kitchen adventures!