Summarize the following:
Instead of pouring water directly onto the leaves and stem of the plant, pour water right at the soil line. This way, the roots are able to absorb water from the base, and you avoid dripping wet leaves. Test the dampness by sticking your finger into the soil about 1 inch (2.5 cm) deep. If the soil feels dry even at this depth, lightly water the plant. If you cannot provide enough natural sunlight for your basil, use fluorescent grow lights or specially designed high-intensity lights instead. Basil plants receiving no natural light should receive 10 to 12 hours of artificial light.  Keep standard fluorescent lights roughly 2 inches (5.1 cm) away from the tops of your plants, and keep high output and compact fluorescent lamps 1 foot (30 cm) above the plants. High-intensity lights should be 2–4 feet (0.61–1.22 m) above plants. A good pH level is usually between 6.0 and 7.5. You can maintain this pH by using organic fertilizer found at your local garden store, or online. Simply mix the organic fertilizer into the soil, and test the soil using pH strips. Since basil is primarily used for culinary purposes, many non-organic fertilizers may pose a potential risk. Direct an electric fan toward the plant, allowing it to rustle the leaves for at least 2 hours a day. Doing this prevents the air around the plant from getting too stagnant and works like an outdoor breeze would. Put the fan on the lowest setting. The plants should be 6–12 inches (15–30 cm) apart to ensure adequate room for growth. You can either thin them out by snipping the basil off at soil level or by removing the basil by the root.  Use your fingers or a wooden popsicle stick or tongue depressor to carefully dig the soil away from the base of a seedling. Slide the tongue depressor under the developing roots or carefully "wiggle" the seedling, roots and all, out of the soil with your fingers after it is exposed. Replant the removed seedling in another pot or in the same pot 6–12 inches (15–30 cm) away from any other seedling, if desired. Once your plant has 3 sets of leaves, it’s ready to be pruned. You can use sharp scissors to make the cut right above the set of leaves.  Pinching the tops off will encourage better leaf growth and will prevent your basil from becoming "leggy." Prune the basil every couple of weeks. Focus on removing leaves that are weak, stunted, or otherwise damaged. Leaves you prune from your basil plant are still good to eat. Wilting is usually a sign that your basil plant is thirsty, so water the soil and then let the water soak through before adding any more. It's also a good idea to move the plant out of any sunlight for a few hours while it recharges. after wilting  After watering and moving the plant out of the sun, you should see it start to look healthier after about 4 hours. Snip off any dead leaves with clean pruning shears, if necessary.

summary: Water the basil from its base twice a week to keep it well-hydrated. Use an artificial light source to provide additional care. Check the plant's pH levels once a month. Simulate a natural habitat by running a fan. Thin your plants out once the seedlings have 2 pairs of leaves. Pinch off the tops once the seedlings reach 6 inches (15 cm) in height. Water your basil plant if it starts to wilt.


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To avoid steam building up in your blender, let the soup cool for a few minutes before you pour it in. For this step, you can use a handheld immersion blender, or go with a regular blender if you don’t have an immersion blender. Pulse the soup 2 or 3 times before blending for 30 seconds. Once it’s pureed, pour it into another bowl.  Blending the soup may sound strange, but it’s very important; it helps make sure your pumpkin soup is nice and creamy when you eat it! Refrain from blending more than 1 cup (240 mL) of soup at a time to avoid making a mess. You’ll probably need to puree the soup in about 3 different batches before it’s all blended. Be sure to transfer each pureed batch into the same separate bowl you put the first batch in. Use a wooden spoon to stir the heavy cream until it’s been completely incorporated into the soup. Once this is done, taste your finished soup and add some more seasoning to it if it needs it. You probably won’t need to throw in any of the spices you added to the original mix, although you may need to add a little salt and pepper to the soup after it’s been pureed.

summary: Ladle 1 cup (240 mL) of soup into a blender and puree it. Continue pureeing the soup 1 cup (240 mL) at a time until it’s all been blended. Stir the heavy cream into the soup and add seasonings as needed.


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If you experience symptoms such as eye pain or excessive watering, let your doctor know. Other conditions that warrant contacting your doctor include changes in your vision, red or swollen eyes, and if you notice unusual pus or drainage coming from any part of your eye. If you do not see any improvement or if your symptoms get worse, let your doctor know. If you are being treated for an infection, watch for symptoms in the other eye. Let your doctor know if you begin to see evidence that the infection may have spread. If you develop skin changes like a rash or hives, difficulty breathing, swelling around your eye area, swelling anywhere on your face, tightness of your chest, or feel like your throat is tightening, you may be having an allergic reaction. An allergic reaction is a medical emergency. Call 911 or seek medical attention the fastest way possible. Do not attempt to drive yourself to a hospital. If you think you are having an allergic reaction from your eye drops, rinse your eyes with an eyewash product if one is available.  If you do not have an eyewash product, then use regular water to flush the eye drop solution out of your eyes to prevent further absorption.  Tilt your head to the side, hold your eye open, and allow clean water to flush the eye drop solution from your eye.
summary: Contact your doctor if you have unexpected symptoms. Monitor your symptoms. Watch for an allergic reaction. Rinse your eyes.