Guest Author - Jessica Carson

Basil is a native to tropical Asia and has been cultivated there for over 5000 years. There are over 40 varieties (cultivars) of basil, the one most commonly used in cooking being Sweet Basil. Basil is best used fresh, as it loses most of its flavor and the flavor changes when dried. There are easy ways to store fresh basil for use later, however, so you can enjoy this wonderful herb year round.

Basil prefers hot weather and is very susceptible to cold. It is usually grown as an annual, though two cultivars, African Blue and Holy Thai, can be grown as perennials in milder climates.

STARTING YOU PLANTS
Basil grows easily from seed or from cuttings. Many cultivars are also readily available as small plants from nurseries. Basil transplants well, so starting plants indoors in small pots or buying small plants from the store is a great way to extend your harvest season.

If starting from seed, select 2”-3” peat, coconut coir, or plastic pots and fill with a light potting soil or seed starting mix. Plant the seeds to the depth recommended on the seed packet, or 1/4” deep if the package does not state. Keep the soil damp but not overly wet, and place your pots in a sunny and warm location, such as a windowsill away from drafts and with 4 or more hours of sun a day.

You can transplant your young basil plants anytime after the first true leaves have emerged. Keep your plants indoors or in a protected outdoor location until all danger of frost has past.

CONTAINER SIZE
Most varieties of basil are fairly small, so an eight inch pot or larger will be plenty for one plant. For the larger varieties such as African Blue, use a twelve inch or larger pot with plenty of depth for the deeper roots.

PLANT CARE
Basil prefers regular deep watering with good drainage. Allow the soil to dry out to a 1 inch depth or so between waterings. If your plant gets too dry and wilts, soak it well in a bucket of water for 30 minutes and it will recover well.

Common diseases of basil are black spot and gray mold on the leaves, and Fusarium wilt caused by a soil-borne fungus. Treat black spot and gray mold with Neem oil spray. Avoid fusarium wilt by using fresh potting soil, clean containers treated with a 10% bleach solution, and cleaning your garden tools with a 10% bleach solution if working with diseased plants.

HARVESTING
Basil is unique in that you can allow some branches to go to seed and it will not affect the leaf production on other branches. In general, pinch off the flower stems before they fully mature to keep your basil producing new leaves. Pinching off the tips of branches before flowers form will also encourage branching and the production of more leaves.

Once the flowers mature on a branch new leaf production will stop and the branch will become woody, but other branches will continue to produce fresh leaves. Allowing one or two branches to go to seed will give you seeds for basil tea and for growing new plants next season.

PRESERVING BASIL
Fresh basil has by far the best flavor for cooking, but this flavor can be captured in several ways for use later.

Freezing – freeze your fresh basil leaves, whole or chopped, in ice cubes. This is especially good for basil to be used later in sauces and meat dishes.

Flavored Vinegar or Oil – place fresh basil leaves in bottles of your favorite vinegar or olive oil. The basil flavor will spread throughout and using the vinegar or oil in your cooking will yield the wonderful fresh basil flavor.

Make a Pesto and refrigerate or freeze - make your favorite pesto recipe with your fresh basil, olive oil, pine nuts, garlic and Parmesan cheese. Tightly close and refrigerate for as long as a few weeks or freeze for up to six months.

COMMON BASIL VARIETIES AND THEIR USES
Cooking and Salads: Sweet Basil, Lemon Basil, Lettuce Leaf Basil, Thai Basil
Vinegars, Oils, and Garnish: Any of the above or Purple Ruffles Basil, Dark Opal Basil
Teas: Camphor Basil – fresh leaf tea is especially useful for stomach ache and colds. The leaves or seeds of any of the varieties of basil above also make a wonderful tea.