Columnists > Ellen Brown > GuidesFebruary 10, 2006

Growing: Basil

By Ellen Brown

Botanical Name: Ocimum basilicum
Common names: Sweet Basil, Basil, and Holy Basil
Description: Basil is one of the most widely grown herbs in the world. Originally from India, it is grown for its clove-like smelling, soft green or purple foliage and is often associated with its culinary use in Italian dishes.
Life Cycle: tender annual
Exposure: full sun
Cultivation: Start with purchased plants or sow basil seeds directly into the garden early to mid spring. Basil will not tolerate the cold, and transplants should not be planted until they are 4 inches high and danger of all frost has passed. Plant basil in ordinary, well drained soil.
Propagation: seeds
Parts Used: leaves, clove-like fragrance
Harvesting and Storage: Harvest leaves fresh for use as needed. If used for culinary purposes, dried basil will not retain its flavor and should be placed between sheets of wax paper and frozen or chopped and frozen with water. To dry basil, hang it upside down in a warm, dark room and store leaves in an airtight container when dry.
Medicinal Uses: an expectorant and an anti-inflammatory to relieve sore mouths and gums, as part of treatment for malaria, bronchitis and gastric disorders.
Culinary Uses: Italian cooking; tomato and cheese dishes; salads.
Other Uses: herbal wreaths, insect repellant, and potpourri.

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By
10/16/2009

It's possible that by throwing the seeds into the same pots that the chemical reaction of the seeds could be telling the plant it has done it's job. Sounds weird but that is what happens with trees, the leaves are putting out chemicals in the fall when they are changing colors that will stop another species of tree from seeding in that area. Trying saving your seeds but not in the same pot. I'm know botanist but it makes sense to me.

By luana@rynhoud.com (Guest Post) 03/17/2006

i have these tiny green bugs all over my basil how can i get rid of them?

By
03/11/2006

Caring for basil. My basil is sad. It is not ther deep green like the one in your picture, it is very light green. It is flowering and I pinch off the flowers and throw them in the pot with the plant. Leaves look limp, pale green and thin. Do you have any ideas what is wrong and how to make it healthy again?

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Growing Basil

Basil is one of the most popular herbs in the home garden. Known for its strong, peppery flavor (with hints of licorice), and its striking ornamental foliage. Basil is as versatile in the landscape as it is in the kitchen.

Growing and Sowing

Basil is an annual herb that grows well in Zones 4 through 10. Depending on the variety, plants can grow up to 2 feet tall and 8 inches wide. If prevented from flowering, plants will continue to produce leaves and can remain productive for several months.

Site and soil preferences: Basil thrives in heat and full sun. Plant it in any well-drained soil amended with plenty of organic matter. It grows well in both garden beds and containers, and when planted near pepper and tomato plants, it is said to enhance their growth.

Starting seeds indoors: Seeds can be started indoors 6 to 8 weeks before your last expected frost. Plant hardened-off seedlings outdoors after the danger of frost has passed and soil temperature average 50 degrees F or higher. As plants grow, remove flower stalks to maintain the best foliage flavor.

Mulching: Apply compost around the base of seedlings to keep roots warm, retain soil moisture, and discourage weeds. Side-dress with compost again in mid-summer to help enhance production.

Harvesting and Storage

Basil can be harvested as soon as the plants have several pairs of leaves. To encourage more branching (and increase your overall harvest), pinch back terminal growth-the point where two branches leave the stem. Continue to remove the flower stalks throughout the season, which divert energy (and flavor) from the plant's leaves. By harvesting leaves weekly, you'll help encourage your plants to produce new growth.

Storage: Leaves harvested for immediate use can be layered between paper towels and placed in resealable plastic bags in the refrigerator. To enjoy basil year round, chop leaves in a food processor and freeze them in ice cube trays with water or a little olive oil. Then when a recipe calls for fresh basil, simply add a cube from the freezer. If you plan to freeze pesto, leave out the garlic until you're ready to use it.

Cooking with Basil

For the best flavor, use basil fresh, rather than dried. The dried leaves don't retain their flavor very well for cooking, but steeping a teaspoonful of dried leaves in a cup of hot water makes a nice "digestive" tea. In the kitchen, basil is great in traditional in Italian, Mediterranean, and Thai dishes, or when used in vinegars and oils.

Types of Basil

The hardest part of growing basil may be choosing which type to grow. Varieties differ widely in foliage size, color, aroma, and growth habit. Here are just a few examples:

  • Sweet Basil (Ocimum basilicum): A favorite all-purpose basil. This basil has large, thick leaves and a pleasing flavor. Plants have a shorter growth habit (1-2 feet) and feature large, crinkled leaves. Plant reseeds easily if left in the garden. Look for varieties such as "Genovese", "Mammoth", and "Napoletano".

  • Anise basil (O. basilicum 'Anise'): Leaves have a sweet licorice scent. Plant grows 4 feet tall and has green leaves contrasted by purple-red seed heads. Easy to grow.

  • Bush basil (O. basilicum 'Minimum'): This basil has a dwarf, compact form, and lends itself well to growing in containers. Plant has green leaves and tiny white flowers.

  • Dark Opal basil (O. basilicum 'Purpurascens'): Lavender flowers and shiny, dark purple/green leaves. Low germination rates when starting plants from seed.

  • Lemon basil (O. basilicum 'Citridorum'): Foliage has a strong lemony aroma. Plant and leaves are small and compact. Reseeds itself if allowed to go to seed at the end of the season.

  • Purple Ruffles basil (O. basilicum 'Purple Ruffles'): Shiny, dark purple leaves with "ruffled" edges. Other colors and flavors available. Slow-growing seedlings are delicate and should be started in individual peat pots if started indoors. Great for salads and salad vinegars.

By Ellen Brown

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