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Make Basil A Mainstay Of Your Kitchen Garden This Year
April 23, 2011
Basil is one of the most popular herbs grown today. It’s an easy-to-grow annual that can be planted in the ground or in a container and is widely used in cooking.
Basil, known botanically as Ocimum basilicum, originated in Asia, India and Africa. The Greeks called it the “Kingly Herb.” The name basilicum is derived from a Greek word that means kingly or royal.
Tradition has it that basil was found growing around Christ’s tomb after the Resurrection, and consequently, some Greek Orthodox churches use it to prepare holy water and pots of basil are set below church altars. By the Middle Ages, basil was well known throughout Europe, where it was used mainly for medicinal purposes. Ancient Romans believed the most potent basil needed to be sown while the farmer was ranting and swearing. In French, semer le baslic (sowing basil) means to rant and rave.
Basil can be divided into four main groups – sweet green, dwarf green, purple-leaved, and scented leaf.
The sweet green basils have large two to three inch leaves and white flowers. Common types in this group are called lettuce-leaf or Genovese basil. Also included in this classification is the Thai basil cultivar ‘Siam Queen’.
The dwarf green basils look very different with compact growth and small leaves of about one-half inch. ‘Spicy Globe’ is a commonly available dwarf cultivar with a 10-12 inch round, globe-like growth. Dwarf cultivars are especially nice to use in small gardens or in containers.
Purple-leaved basils are both edible and very ornamental. This type of basil also has leaf texture that can be ruffled or serrated. Pink to purple flowers top this pungent herb. Selections such as ‘Dark Opal’ or ‘Purple Ruffles’ make attractive additions to the garden or landscape. When used in herb infused vinegars, it turns the concoction an interesting pink color.
A final group of basils include types that have unique and recognizable flavors and scents. Lemon basil tastes and smells like lemon. ‘Sweet Dani’ is a good lemon cultivar. There are also cinnamon and anise flavored varieties.
Basil is easy to grow from seed. Seeds will germinate in as little as four to seven days under the right conditions. When the basil seedlings are about two to three inches tall, thin to individual plants. The plants you remove can be your first harvest. Large growing types can be made more compact by regular pinching.
Basil, like most herbs, needs five to eight hours of sun and very good drainage. Raised beds or containers are a good choice for basil. Transplants and seeds can be started March to August.
While the flowers are ornamental, consider pinching them (removing) to force the plant’s energy into making leaves.
Leaves have the best flavor just as the flower buds begin to form. Regular harvesting will keep the plants producing new shoots. At some point in time, basil plants will wear out and need to be replanted. Consider growing a regular succession of transplants that will take the place of old plants and continue your basil harvest without too much interruption.
Theresa Friday is the Residential Horticulture Extension Agent for Santa Rosa County.
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