Home & Garden Home Basil Gets Tastier With 24-Hour Light By Robin Shreeves Robin Shreeves Writer Cairn University Rowan University Wine School of Philadelphia Robin Shreeves is a freelance writer who focuses on sustainability, wine, travel, food, parenting, and spirituality. Learn about our editorial process Updated April 10, 2019 When basil was exposed to constant light, it developed more flavor molecules. (Photo: Billion Photos/Shutterstock) Share Twitter Pinterest Email Home & Garden Pest Control Natural Cleaning DIY Family Green Living Thrift & Minimalism Sustainable Eating It's official: Basil is not a teenager. Unlike my teenage sons, who need at least 10 hours a day in a dark room to sleep and grow into the best versions of themselves, basil becomes its best when given light 24/7. I know it's a strange analogy, but it's the first thing that popped into my mind when I read that MIT scientists studied basil and found that tastiest basil comes from plants constantly exposed to light. The scientists, who grew basil in shipping containers and monitored every moment of the experiment, thought the basil would do better with some time in the dark to become the best basil it could be. They were surprised they were wrong. "The highest density of flavor molecules was produced by subjecting the plants to all-day light," they wrote in their findings. Quantitatively, the light-drenched basil had more flavor. Employing cyber agriculture Cyber agriculture can help scientists pinpoint the molecules in edible plants that make them tastier and better able to fight diseases. (Photo: By Andrey_Popov/Shutterstock) This experiment will lead to other research as the scientists rely more on computers to improve growing practices. Cyber agriculture, as they call it, uses "algorithms in agriculture to optimize growing conditions for flavourful crops." By using this method to study how crops grow under different conditions, MIT's goal is to discover how to optimize growing conditions and to share discoveries openly to help growers adapt to climate change. Their findings will act as "climate recipes" that can be followed as growing conditions change.