I volunteered as part of my Master Gardener group to do the herb exhibit and demonstrations at the annual Garden Expo. While preparing signs for the expo, I talked with a few of the other group members about herbs. Several people asked for tips on growing herbs and how to use them in recipes. Since I’ve been growing herbs for years, I sometimes forget that people want more info about them. I thought I’d share some of my favorite easy-to-grow culinary herbs in a series of “helpful herb” posts. Gotta get that alliteration in there. This week we’re starting with how to grow basil and its culinary uses.
Where to Find Basil
Basil is easy to grow from seed or can be found as a plant in almost any big box store with a garden center.
Basil Fast Facts
Name: Ocimum basilicum
- Hardiness: Basil is a tender annual that is very frost-sensitive.
- Germination: Takes between 5-10 days. The soil needs to be a constant 70 degrees for germination.
- Light Requirements: prefers full sun. In warmer climates, basil enjoys morning sun and afternoon shade
- Soil conditions: Basil likes rich, moist, and well-drained soil with a pH of 6 or 7.
- Fertilize: Add compost or blood meal when transplanting. Add a high nitrogen fertilizer every 2 weeks after planting.
- Height: Varieties grow between 24” and 30”.
- Spacing: Plant 12” to 18” apart.
- Ready to Harvest: in around 10 weeks.
How to Grow Basil:
- How to Grow Outdoors: Grow your own basil from seed by sowing it indoors in the early spring, then transplanting outdoors at least two weeks after the danger of frost has passed. Basil can also be grown from clippings.
- To encourage leaf growth and a bushy plant, pinch the tips of the stems. Remove the flower buds as soon as they appear. Buds will affect the flavor of the leaves. If you like, leave some flower stalks as basil blossoms to attract pollinators to the garden.
- How to Grow Indoors: Plants grown indoors need summertime conditions. Place the plants in a warm sunny spot, like a windowsill, and supplement with grow lights if necessary. Keep the plants moist. If keeping plants indoors, harvesting can begin in about 4-5 weeks. Reseed every 2 weeks to ensure a continuous supply.
Where to Plant:
- Plant basil next to tomatoes. The plants are said to be a natural repellant to whiteflies, mosquitoes, tomato hornworms, aphids, houseflies, and asparagus beetles. Basil can be planted beside most vegetables and herbs but prefers the company of vegetables.
- Do not plant basil next to Rue, Sage, Fennel, or Cucumber.
How to Harvest:
Harvest basil when plants reach 6 to 8 inches tall. Pick the tips of each stem to encourage growth. Avoid harvesting leaves from the bottom to reduce the risk of tall, lanky plants. Harvest leaves early in the morning for the best flavor.
Culinary Uses:
- Culinary Uses: Basil has an anise-like flavor and an intense clove-like aroma. It is a staple in Italian cooking like pizzas, salads, sauces, and pesto. It can also be used in soups, stews, tomato dishes, meat, game, fish, egg dishes, herb butter, and herb vinegar.
- Basil provides vitamins A, K, and C, as well as magnesium, iron, potassium, and calcium.
- Store fresh basil in a glass of water at room temperature. Basil placed in the refrigerator results in discolored and unattractive leaves, along with a loss of flavor.
- Basil can be preserved by drying, freezing, or adding to oil or vinegar.
Popular Varieties:
This information is from the University of Illinois Extension Agency website.
Sweet Basil Group: These are the familiar sweet-scented types.
- Napoletano – Standard lettuce-leaved.
- Medinette – Compact, large leaf.
- Romanesco – Large leaf with strong aroma.
Genovese Group: Classic large leaf from the Genoa area of Italy, the pesto capital of the world.
- Genovese – Classic.
- Emily – Compact variety.
- Dolly – Heavy produce of large leaves and is more- cold tolerant.
Bush Group: Smaller, rounded forms often with small, finer textured foliage.
- Spicy Globe – Uniform and dense.
- Green Globe – Dense, tight globe form.
- Bush – Standard bush variety.
Purple Group: Basils with dark purple to bronze foliage. They are often very decorative.
- Dark Opal – Pure dark purple foliage excellent for vinegars.
- Emerald Wine™ – Compact, wine red leaf veins surrounded by a green border.
- Rubin – Purple bronze foliage.
Other Basils: A selection of basils with distinctive flavors and aromas.
- Cinnamon – Distinctive cinnamon taste and aroma.
- Lemon – Intense lemon fragrance.
- Clove – Clove scented leaves.
- Thai – Licorice-like aroma.
Powdery Mildew Disease:
Basil can develop powdery mildew in warm, humid conditions. It is transmitted by wind or by water splashed during rain or irrigation. Lower leaves are affected first but the infection moves upward, spreading across the plant. Here are the signs to watch for:
- yellow leaves
- fuzzy, dark gray to purple growth on the underside of the leaves
Prevention:
- Water basil in the morning to allow time for leaves to drive
- Do not water from overhead
- Control weeds and space plants properly to allow leaf drying
- Try different cultivars. Classic Genovese types of basil are highly susceptible to downy mildew.
Other Diseases & Prevention:
Fusarium wilt is the most common basil disease. Symptoms include stunted growth, wilted and yellowing leaves, brown spots or streaks on the stem, severely twisted stems, and leaf drop.
There is no treatment. Destroy infected plants and don’t plant basil or mint in the area for 2 to 3 years.
Bacterial Leaf Spot or Basil Shoot Blight is spread through infected soil and causes black or brown spots on the leaves and streaks on the stem.
There is no treatment, but try to prevent the disease by watering so that soil is not splashed on the leaves and plants have good air circulation.
Basil is a fun plant to grow with its beautiful colors and leaves. Do you grow basil? What type do you grow? What are your favorite culinary uses?
