Growing Basil

Growing basil (Ocumum Basilicum) is a must in any herb garden.

With so many varieties to choose from, its fun to grow several types.

Some of the best include Sweet basil, East Indian basil, Genovese basil, Lemon basil, Lettuce-leaf basil, Rubin basil, Spicy Globe basil, and West African basil.

There are many types of basil available to grow.

I love growing basil because it is so versatile and has many uses, which is why its my favorite herb.

Did you know that basil dates back to the anicient Greek, Egyptian, and Roman civilizations?

Description

Basil is a tender annual that typically grows 1 to 2 feet tall; height varies according to cultivar.

Flowers: Small white, pink, or purple flowers bloom from midsummer to fall.

Leaves: The appearance of the leaves depend on the cultivar. Standard sweet basil has a deep green, opposite, glossy leaves with smooth edges.

Flavor and fragrance: Basil has a spicy-sweet flavor with undertones of pepper and according to some palates, licorice. Its fragrance is strong, fresh, and pungent with hints of mint and pepper.

How To Grow

When to plant: For earliest harvest start basil seeds indoors, six weeks before your last spring frost date. You can transfer to the garden after all danger of frost has passed. Make successive plantings, either directly in the garden or by transplanting seedlings through July.

Where to plant: Basil prefers full sun.

Soil and fertility: Basil requires well drained, moist, nutrient rich soil. Till 1 inch of compost into the growing area before planting. Mulch with straw after the soil warms to retain high moisture levels.

Plant spacing: Space transplanted seedlings 12 to 18 inches apart. Thin direct-seeded crops as true leaves form.

Pests: Aphids, rose chafers, Japanese beetles, slugs

Diseases: In poorly drained soils and high humidity, fungal leaf spot diseases can occur. Fusarium wilt is increasingly common. Aphids can transmit cucumber mosaic virus.

Harvesting

When to harvest: Begin cutting leaves and stems when plants are 8 inches tall and before they bloom.

How to harvest: Harvest basil only when the leaves are dry. To promote bushiness, cut back the central stem, taking the top two or three sets of leaves. New branches will form in the axils where the leaves join the stem.

Continue to pinch out branch tips, always leaving at least a pair of leaves below the cut so that new branches can form. Pinch or cut off flower spikes as soon as they form.

For best quality, cut stems at internodes (between two leaves) and store harvested stems in a cool place, standing them in a jar of water.

Drying: You can hang to air dry, but it tastes better frozen.

Freezing: Blanch the leaves before freezing in ice cubes.

Uses

Cooking: Uses fresh, dried, or frozen basil with shellfish, eggs dishes, vegetable soups, pasta, salads, salad dressings, and just about anything containing tomatoes.

Vinegars: Basil can add a wonderful flavor to vinegars.

Oils: You can combine with extra-virgin olive oil for a flavored cooking oil.

Medicinal: Basil infusions promote digestion and may also reduce fevers. In the bath, basil acts as a stimulating herb.

Arrangements: Sprigs of basil add fragrance and beauty to fresh arrangements. Purple and ruffle-leaved cultivars are especially striking.

Tips

Growing basil is great for repelling many flying insects, so grace your picnic table with the potted herb or use freshly cut stems in a vase.