Basil
Sometimes referred to as the king of herbs (the name
is derived from basileus, which is Greek for king), basil has fragrant,
bright green leaves on 6-inch-to 2-foot-tall plants. Basil thrives when
the soil is warm and nighttime temperatures are above 60 degrees, so don't
rush springtime planting. To encourage branching on young seedlings, cut
back stems to just above the first set of leaves when plants have
developed three pairs of leaves. Prune often to avoid flower formation.
When a stem has developed four pairs of leaves, cut each stem down to just
above the first set. Continue cutting plants back throughout the summer,
or set out new seedlings in succession a month or so apart and harvest the
entire plant for pesto. Annual. Grow four to six plants (if you plan to
make pesto)
Culinary uses: Marinades, meats, pastas, salads, soups, and stews.
Planting Basil
Plant basil seeds outside one to two weeks
after the last frost of the season, when the soil has warmed up. If
starting indoors, start seeds six to eight weeks before transplanting
outside. Plant successively every two or three weeks and you will have a
fresh supply all summer long. Basil prefers well-drained soil that has
been amended with organic material (peat moss, compost, or well-aged
manure). Keep the seedbed moist during germination, and well watered
throughout the growing season. Basil prefers full sun but will grow in
light shade. Do not fertilize unless the soil is very depleted of
nutrients. Your basil will have better flavor if it is not fertilized.
Pinch off flower spikes as they form. This
will maintain basil’s full flavor. Harvest the leaves regularly during
the growing season. Basil leaves may be preserved by freezing. Rub olive
oil on them first and place in ice cube trays or bags. Dry plants by
hanging them upside down in a dry area. Crumble leaves and place in an
airtight container to use all year.
Basil is vulnerable to slugs, whitefly and
red spider mites.
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