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Basil is a an annual herb closely identified with Italian cooking, although it is originally from India. Today there are dozens of different basil varieties, some with the familiar lemony tang and others with spicy and exotic scents and flavors. They all grow easily in warm, sunny weather as tender annuals. The leaves are commonly used in cooking, but the flower buds are also edible.
Latin Name:
Ocimum basilicum Common: Basil
Zone:
Tender Annual
Size:
Varies with variety. ‘Sweet Basil’ can reach 6', but grows to about 3' for most gardeners. There are also short 6" dwarf varieties, which work especially well in pots.
Exposure:
Full Sun
Bloom Period/Days to Harvest:
You’ll want to prevent your basil from blooming for as long as possible, by harvesting or pinching off the top sets of leaves as soon as the plant reaches about 6" in height. If the plant sets flowers, it is on its way to going to seed and will not be bushing out with leaves. Once a basil plant goes to seed, the existing leaves lessen in flavor.
Description :
Basil is a member of the mint family. The extremely aromatic leaves also have a delightful variety of flavors from the slightly lemony mint of ‘Sweet Basil’ to cinnamon, and licorice. Leaf color spans from rich green to deep purple, with smooth or crinkled leaves. The flowers are insignificant, but very popular with bees.
Design Tips:
Basil is traditionally planted along side tomato plants. It’s said they help each other grow, but it may just be for convenience in harvesting. Basil does not need to remain in the vegetable or herb garden. Some of the shorter, purple varieties, like ‘Spicy Globe’, actually make nice edging plants in the ornamental garden, if you don’t have problems with animals.
Suggested Varieties:
Ocimum basilicum ‘Genovese’ - Larger leaves than ‘Sweet Basil’, with all the flavor.
O. b. ‘Cinnamon’ or ‘Mexican Spice’ - Green foliage, purple flowers, with a spicy, cinnamon scent.
O. b. ‘Finissimo Verde a Palla’ & ‘Spicy Clove’ - Quick growing compact plants that are great for containers and edges.
O. b. ‘Lemon’ - Gives a fresh lemony tang to pesto. Small leaves can be harder to harvest.
O. b. 'Red Rubin' - Keeps purple color throughout the season with great flavor. Wonderful in vinegars.
O. b. ‘Cinnamon’ or ‘Mexican Spice’ - Green foliage, purple flowers, with a spicy, cinnamon scent.
O. b. ‘Finissimo Verde a Palla’ & ‘Spicy Clove’ - Quick growing compact plants that are great for containers and edges.
O. b. ‘Lemon’ - Gives a fresh lemony tang to pesto. Small leaves can be harder to harvest.
O. b. 'Red Rubin' - Keeps purple color throughout the season with great flavor. Wonderful in vinegars.
Cultural Notes:
Basil is a heat lover. Don’t bother planting it until the daytime temperatures remain in the 70s F. and night temperatures are above 50 degrees F. Seeds can be started indoors 3-4 weeks before last spring frost date. Unlike many Mediterranean herbs, basil likes a somewhat rich soil and doesn’t like to be kept dry. Space plants about 10" apart. They will bush out. Begin pinching the tops off once the plants reach about 6" in height. If you don’t pinch or harvest, the plants will grow tall and gangly, with few leaves and will bolt to seed. You can continue harvesting as long as there are leaves left on the plant to keep it going.
Basil is very sensitive to frost and will be one of the first plants to go in the fall. You can extend the season slightly by covering your plants with row covers when frost is threatened. However, if the leaves are touched by a frost covered row cover, that’s enough to likely turn them black.
If you live in a frost free area, you might want to allow some basil plants so set flowers and self-seed in your garden. Not all varieties will do this successfully.
Growing Indoors: You can grow basil indoor, from seed, seedling or cuttings from your vegetable garden plants. Provide direct sunlight and warmth and feed monthly. An underfed basil plant, indoors or out, will have pale green leaves.
Problems: Aphids are the biggest basil pest, especially if grown indoors. Beetles and slugs can be a nuisance outdoors, tearing holes in the leaves.
Harvesting: As noted, frequent harvesting or pinching of the leaves will keep your basil plants producing longer. You can pinch off individual leaves or take the tops off of large plants, if you need a large amount.
Uses: Basil can be used in cooking, generally added at the end to keep its fresh taste and color. Basil can also be used fresh in salads, on sandwiches or even as a wrap, for instance around cheese cubes.
Preserving: Basil can be dried or frozen, for use after harvest.
Basil is very sensitive to frost and will be one of the first plants to go in the fall. You can extend the season slightly by covering your plants with row covers when frost is threatened. However, if the leaves are touched by a frost covered row cover, that’s enough to likely turn them black.
If you live in a frost free area, you might want to allow some basil plants so set flowers and self-seed in your garden. Not all varieties will do this successfully.
Growing Indoors: You can grow basil indoor, from seed, seedling or cuttings from your vegetable garden plants. Provide direct sunlight and warmth and feed monthly. An underfed basil plant, indoors or out, will have pale green leaves.
Problems: Aphids are the biggest basil pest, especially if grown indoors. Beetles and slugs can be a nuisance outdoors, tearing holes in the leaves.
Harvesting: As noted, frequent harvesting or pinching of the leaves will keep your basil plants producing longer. You can pinch off individual leaves or take the tops off of large plants, if you need a large amount.
Uses: Basil can be used in cooking, generally added at the end to keep its fresh taste and color. Basil can also be used fresh in salads, on sandwiches or even as a wrap, for instance around cheese cubes.
Preserving: Basil can be dried or frozen, for use after harvest.
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