With truly warm (dare we say “hot”?!) weather arriving soon, we are reminded that it is almost time to plant basil. Basil has been a favorite herb of cooks for centuries. It is a window sill herb in many Mediterranean households. Basil (Ocimum basilicum) is an annual from the Mediterranean region that grows 1 to 2 feet tall. It is genus name is the ancient Greek word for “king”. This small bush, deep green plant prefers full sun and warm temperatures to grow well. It is commonly associated with Italian cooking, especially pesto, but there are many more uses beyond the kitchen.
Growing
Basil is best started from seed indoors, under lights and with heat mats, in early spring (in our Zone 8 region, that would be late March or early April), then transplanted outside in early summer. Alternatively you can direct seed into your garden beds after June 1st, once it is warmer overnight. Basil is one of our Annual Herbal Trifecta, which we plant directly into our veggie beds in late spring or early summer. For more details on our planting of basil (along with dill and cilantro), check out this blog: herbal-annual-trifecta.html
Basil really does love hot weather, especially at night, so for some areas the season for growing basil can be short. Putting it in a pot can help hold in heat (especially in a clay pot) but will require more consistent watering to be sure it doesn’t get dried out.
Basil is best started from seed indoors, under lights and with heat mats, in early spring (in our Zone 8 region, that would be late March or early April), then transplanted outside in early summer. Alternatively you can direct seed into your garden beds after June 1st, once it is warmer overnight. Basil is one of our Annual Herbal Trifecta, which we plant directly into our veggie beds in late spring or early summer. For more details on our planting of basil (along with dill and cilantro), check out this blog: herbal-annual-trifecta.html
Basil really does love hot weather, especially at night, so for some areas the season for growing basil can be short. Putting it in a pot can help hold in heat (especially in a clay pot) but will require more consistent watering to be sure it doesn’t get dried out.
As your basil grows, you can harvest stems with 3-4 sets of leaves (just above a node); two side stems will develop, giving you more basil. As those side stems grow taller and get more sets of leaves, harvest those as well and continue on throughout the growing season. Be sure to take no more than half the entire plant at any one time. Continuous, careful harvest keeps the plant producing lots of tasty leaves and prevents flowering which can change the flavor of the herb. If you miss a flower stem or two, simply pinch them off.
If you are keen to keep your basil looking its best, during the hottest part of the summer consider using shade cloth over your plants during the bright, hot afternoons. Despite loving warm sun, basil can be burned by direct, late summer sun. We often pinch these leaves off and harvest those that have not been burned – but then we plant a lot of basil!
Basil is extremely sensitive to cold, so if you have plants in the ground in fall, its best to harvest and preserve and/or use all the basil you can before the first hint of frost. Plants in pots can be brought inside and kept alive during the winter, but will require supplemental light to keep them growing enough to harvest regularly.
If you are keen to keep your basil looking its best, during the hottest part of the summer consider using shade cloth over your plants during the bright, hot afternoons. Despite loving warm sun, basil can be burned by direct, late summer sun. We often pinch these leaves off and harvest those that have not been burned – but then we plant a lot of basil!
Basil is extremely sensitive to cold, so if you have plants in the ground in fall, its best to harvest and preserve and/or use all the basil you can before the first hint of frost. Plants in pots can be brought inside and kept alive during the winter, but will require supplemental light to keep them growing enough to harvest regularly.
Varieties
There are more than 60 different species in the Ocimum genus, and nearly endless varieties of the classic sweet basil, Ocimum basilicum. Here are some of our favorites:
There are more than 60 different species in the Ocimum genus, and nearly endless varieties of the classic sweet basil, Ocimum basilicum. Here are some of our favorites:
- Genovese – this is the typical classic Italian basil, commonly seen in stores and nurseries; it has a spicy, bold basil flavor that people are most familiar with
- Lettuce leaf/Mammoth – depending on the seed supplier or nursery, you’ll see both of these names; this crinkly, fringe edged variety has leaves of considerable size and often a milder flavor (especially the lettuce leaf variety)
- Scented basils – these aromatic basils including cinnamon, lemon, anise and licorice and can be a fun addition to your basil collection
- Purple basil – there are quite a few cultivars or varieties of purple basil; the deep purple colored leaves (sometimes mottled with a bit of bright green), add a lovely pinkish-purple color to vinegars and teas
- Thai – a basil variety with a good spicy kick to it, called “Ho-ra-pa” in Thai
- Holy basil – also known as Tulsi, a different species called Ocimum sanctum (alternatively Ocimum tenuflorium); this native of India and cultivated throughout out SE Asia is a sacred plant in the Hindu religion and has many beneficial medicinal properties
Uses
Culinary – With its spicy, sweet smell and flavor, basil is very popular in Mediterranean cuisine and because it goes well with tomatoes it is especially identified with Italian cooking. Pesto is famously made from basil, although you can get experimental and add other herbs too for a variety of flavors and uses (see recipe below). It is good in salads (even the flowers!), paired with cheeses, and especially good in butter on breads. Basil is a staple in many of our herbal culinary blends (link) and the list of dishes that an addition of basil will enhance is long.
Scented basils add some lovely flavors to your cooking as well, for example: lemon basil with fish, cinnamon basils in fruit salads and fruit desserts, and licorice or anise basil in Asian dishes and cookies.
Household – Throw some basil on your BBQ coals after you are done cooking – the smoke helps repel mosquitoes. Basil was commonly grown throughout the world on windowsills to help repel flies and keep them out of the home when windows were open to the breeze. Scented basils add richness and depth to your potpourri mixtures.
Health Benefits – Basil is a good headache remedy in a tisane or tea and it also aids digestion (as many culinary herbs do). Cinnamon or lemon basil dried leaves ground into a powder can be mixed with a little water and baking soda for a DIY natural toothpaste. Holy basil in particular is well known as a calming herb and an adaptogen, aiding people to move towards health (in whatever way their body may need). Holy basil is an herb that in India and many other countries, it is taken on a regular, daily basis to support the body in optimal health, especially when dealing with ongoing stress. For more details on holy basil’s benefits, see Herbal Remedies Advice from herbalist Rosalee de la Floret.
Beauty – Consider adding it to your bath tea herbal blend, or use it to create an herbal vinegar hair rinse to add luster to your hair (especially darker colored hair).
Culinary – With its spicy, sweet smell and flavor, basil is very popular in Mediterranean cuisine and because it goes well with tomatoes it is especially identified with Italian cooking. Pesto is famously made from basil, although you can get experimental and add other herbs too for a variety of flavors and uses (see recipe below). It is good in salads (even the flowers!), paired with cheeses, and especially good in butter on breads. Basil is a staple in many of our herbal culinary blends (link) and the list of dishes that an addition of basil will enhance is long.
Scented basils add some lovely flavors to your cooking as well, for example: lemon basil with fish, cinnamon basils in fruit salads and fruit desserts, and licorice or anise basil in Asian dishes and cookies.
Household – Throw some basil on your BBQ coals after you are done cooking – the smoke helps repel mosquitoes. Basil was commonly grown throughout the world on windowsills to help repel flies and keep them out of the home when windows were open to the breeze. Scented basils add richness and depth to your potpourri mixtures.
Health Benefits – Basil is a good headache remedy in a tisane or tea and it also aids digestion (as many culinary herbs do). Cinnamon or lemon basil dried leaves ground into a powder can be mixed with a little water and baking soda for a DIY natural toothpaste. Holy basil in particular is well known as a calming herb and an adaptogen, aiding people to move towards health (in whatever way their body may need). Holy basil is an herb that in India and many other countries, it is taken on a regular, daily basis to support the body in optimal health, especially when dealing with ongoing stress. For more details on holy basil’s benefits, see Herbal Remedies Advice from herbalist Rosalee de la Floret.
Beauty – Consider adding it to your bath tea herbal blend, or use it to create an herbal vinegar hair rinse to add luster to your hair (especially darker colored hair).
Fresh Basil Pesto
Prep and Cook time: ~20 min
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or any other combo of fresh herbs)
½ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
½ cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts or leave out)
3 garlic cloves, minced (about 3 teaspoons)
¼ teaspoon salt, more to taste
¼ teaspoon pepper
Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in salt and freshly ground black pepper.
Suggestions, substitutions, etc:
Prep and Cook time: ~20 min
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or any other combo of fresh herbs)
½ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
½ cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts or leave out)
3 garlic cloves, minced (about 3 teaspoons)
¼ teaspoon salt, more to taste
¼ teaspoon pepper
Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in salt and freshly ground black pepper.
Suggestions, substitutions, etc:
- we leave out the pine nuts and cheese due to allergies and sensitivities in our family and notice absolutely no flavor difference
- try some other herbs in the mix, such as: chives, marjoram, oregano or even lemon balm (up to ¼ cup each)
- other oils to try: grapeseed, sunflower or avocado
- Preserving your pesto – simply put into small glass jars ~3/4 full and freeze; place frozen jar into your fridge and eat within a week or so
