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Garden Basil
Basil is one of the most widely used herbs grown in the world. It was originaly grown in Asia and can be found growing wild in tropical and sub-tropical regions throughout the world. Because of its many uses, basil is often referred to as the "king of the herbs". In America, basil has been grown for over 200 years.Uses of Basil
Basil has many uses, the most common of which is its use in cooking. As a fresh herb, it is used to flavor foods such as vegetables, poultry, and fish. It is famous for use in Italian dishes such as pesto. Basil is commonly preserved in vinegar or olive oil and gives a wonderful flavor to both for salad dressings. It is also used to flavor honey and tea. Basil can also be used dried. The flowers of basil are also edible and can be an attractive addition to salads and other dishes.Besides its uses in the kitchen, basil is an aromatic herb and is often used in potpourri and sachets. The cosmetic industry uses basil oils in products such as shampoos, perfumes, and soap. As an ornamental in the flower garden, basil has attractive foliage and flowers.
How to Grow Basil
Basil is a tender perennial grown as an annual. It can be grown easily from seed. Start seed indoors 4 or 5 weeks before the last frost date. It likes warm temperatures (about 75° F) for germination. Seed can also be sown directly in the ground outdoors after it has warmed in the spring. Plant basil outdoors after all danger of frost is past. Basil does not tolerate cold temperatures. Plant in full sun and avoid over fertilizing. Too much nitrogen affects oil content and flavor. Water regularly with an inch of water a week. Basil can also be propagated vegetatively through tip cuttings. Root cuttings in moist perlite or coarse sandHow to Harvest Basil
To harvest, remove terminal growth whenever four sets of true leaves can be left on the plant. This encourages bushier growth and increased yield. For best foliage flavor, cut before flowering. Leaf flavor changes after flowers open. After cutting, wash and pat leaves dry. Use immediately or store in perforated plastic bags in the refrigerator. When drying the leaves, harvest early in the day but after dew has dried. Spread leaves on screens or loosely bundle and air dry. Warm air circulation (less than 130°F) aids color retention. Sun dried leaves tend to be brownish in color.Types of Basil
These are some of the more common basils:Sweet Basil
The most common basil. White flowers. Bright green, 2 to 3 inch long leaves. Erect habit. Clovelike scent.'Genovese' Basil
An Italian strain of basil, regarded as the best variety for pesto and garlic dishes. Dark green leaves up to 2 inches long. Slow to bolt. Erect habit.Bush or Greek Basil
Dwarf variety of basil with very small, pungent leaves. White flowers. Plants are excellent for use as an edging or in containers. Flavor is preferred by many chefs.Purple Basil
Grown for their ornamental dark purple foliage as well as their use in the kitchen. Soft lavender flowers. Same shape and size leaf as sweet basil.Lettuce-leaf Basil
Large, wide leaves. Flavor is less pronounced than other green basils, sometimes preferred for salads or sauces.Scented Basil
These basils possess flavors reminiscent of other plants. Cinnamon, lemon, and licorice or anise basils all fit in this category. They can be used in recipes where a touch of a different flavor is desired. Often used in fruit preserves or in custards and sorbets.Holy Basil
Leaves are small and fuzzy with a sweet, clove-like fragrance. Violet or white flowers. Used in some religious ceremonies.Not highly suited for use in the kitchen.
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