Basil

Basil

Basil (Ocimum basilicum) is a popular annual herb known for its aromatic leaves and versatile culinary uses. It is a staple in many cuisines, particularly Italian and Southeast Asian.

Starting Plants

Basil is typically started from seeds. Sow seeds indoors 4-6 weeks before the last frost date or directly in the garden after the risk of frost has passed. Seeds germinate in 7-14 days at temperatures between 70-80°F (21-27°C).

Planting Time

Transplant Basil seedlings into the garden after the last frost date when the soil has warmed. Space plants 12-18 inches apart in well-drained soil and full sun.

Harvesting

Basil leaves can be harvested throughout the growing season as needed. Pinch off the top sets of leaves to encourage bushier growth and prevent flowering. Harvest leaves in the morning for the best flavor.

Plant Longevity

Basil is an annual plant that completes its life cycle in one growing season. It is sensitive to cold temperatures and will die back after the first frost.

Seed Harvesting

To harvest Basil seeds, allow the flowers to mature and dry on the plant. Once the seed pods turn brown and dry, remove them from the plant and crush them to release the seeds. Store seeds in a cool, dry place until ready to plant.

Commonly Grown Varieties

• Genovese: A classic Italian variety with large, dark green leaves.
• Thai: A variety with smaller leaves and a distinct anise-clove flavor.
• Purple Ruffles: A variety with decorative purple leaves and a slightly spicy flavor.
• Lemon: A variety with a mild lemon scent and flavor.

Culinary Uses

Basil is a versatile herb used in many dishes:

• Pesto: Blend Basil leaves with garlic, pine nuts, Parmesan cheese, and olive oil for a classic Italian sauce.
• Caprese salad: Combine fresh Basil leaves with sliced tomatoes, mozzarella cheese, and balsamic vinegar.
• Soups and stews: Add Basil leaves to tomato-based soups and stews for added flavor.
• Stir-fries: Use Thai Basil in Southeast Asian stir-fries and curries.