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Growing Basil

Plant Type: Annual               Growing Zones: Zones 4-10

Growing Basil, planting to harvest, is one of the easier herbs to cultivate in your herb garden

Basil plants are upright and branching, reaching 16 inches to 2 feet in height. Leaves are green, deep plum or blue-green. They prefer warm temperatures and flower in summer.

Basil seeds germinate readily when seeded directly outside in the garden soil. Germination takes anywhere from 5 to 42 days, depending upon the cultivar. Seedlings can also be started indoors 6 weeks before transplanting into your herb garden. They should be planted outside in spring once temperatures remain above 65 degrees. They like light sun and rich, well-drained soil with a pH level of 5.5-6.5.

Pinch back tips to encourage bushiness, when plants reach 5 or 6 inches in height. They need regular watering. In midsummer you can cut the plant back by half and apply fertilizer.

Harvest basil leaves just before flowering for use as a culinary herb

Drying basil produces inconsistent results for many herb gardeners. Containing high moisture at harvest, the leaves need to be dried quickly with moderately warm, moving air or they will become musty and lose color.

In spite of what many of the Internet web sites indicate, you will find disappointing results when drying basil using a microwave or kitchen oven! Instead of retaining the delightful aroma characteristic of basil, the leaves smell musty and dull.

Basil is best dried in a quality food dehydrator using high-volume of dry air, at a temperature of 105 degrees F or less. It will take about 24 hours at 105 degrees F. to dry completely. Store uncrushed in well-sealed containers, in a cool spot out out of direct sunlight. Crush immediately before use and add just before the end of cooking time.

Fresh Basil can also be stored in white vinegar, Olive Oil or a frozen in a bit of water in plastic bags or ice cube trays.

Basil has long been one of the most popular herbs in any herb garden or kitchen.

Historically, basil has long been associated with romance and fine dining. In India, it is considered sacred to Hindu gods.

Basil’s medicinal uses are mainly in aiding digestion. As a member of the mint family, basil is a natural source for soothing tea to aid digestion and expel gas. Herbalists also suggest it for constipation, stomach cramps or vomiting. Basil can be used to ease anxiety or headaches because of its slightly sedative action. 

In the kitchen, basil’s flavor and aroma make it popular in dishes such as tomato basil soup, pesto and any tomato-based sauces. Basil recipes abound; it blends well with a variety of dishes, from meat and fish to vegetables, soups, stews and sauces. 

Its scent makes it also useful in potpourris and sachets, and the many basil varieties offer great selection. For instance, lemon basil is good for a light lemon fragrance. Basil is also used in cosmetic applications. Basil oil is used in perfumes and toilet waters, and it is added to hair rinses because it adds luster to hair.

One of my favorite basil recipes is the following for:

Bruschetta Pomodoro:

  • 2 cups minced plum tomato

  • 2 Tbsp. finely chopped red onion

  • 1 Tbsp. chopped fresh basil

  • 1 Tbsp. extra-virgin olive oil

  • ¼ tsp. salt

  • ¼ tsp. balsamic vinegar

  • 1/8 tsp. pepper

  • 4-6, 1/4 inch thick slices diagonally cut, toasted French bread.

Combine all ingredients in a mixing bowl, except French bread and Chopped Basil. Cover and let stand for 30 min. Drain the tomato mixture. Lightly toast each slice of French bread. Top each bread slice with 1 Tbsp. of tomato mix and sprinkle with fresh chopped basil. Each slice can be sprinkled with shredded Parmesan cheese as a treat!

Thomas Kueny - Publisher - http://www.growing-herbs.com

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