When people ask how to propagate basil from store-bought cuttings, I always say it starts with choosing the right stem. I look for a healthy, bright-green stem that isn't flowering and has several leaf nodes, because those nodes are where roots will form. I cut the stem just below a node using clean scissors, usually removing the lower leaves so energy goes into root growth instead of feeding foliage. From my experience, basil cuttings root best in warm, bright conditions with indirect light and consistent moisture. I've rooted basil in both water and soil, but water works especially well for beginners because you can actually see the roots forming and catch problems early. Once roots are about one to two inches long, usually after a week or two, it's safe to transplant the cutting into soil and let it harden off like a normal plant. I've done this countless times at home after buying basil for cooking, and it's an easy way to turn a single grocery purchase into multiple plants. Growing basil from cuttings reduces food waste because instead of tossing wilted stems, you're extending their life and getting weeks or months of fresh herbs from something that would've ended up in the trash.