Description
Basil is one of the most versatileherbs you can grow. Freshly picked leaves can be added to salads, sandwichesand sauces, and can be made into pesto or dried for use in the winter.
Basil has a lower germination ratethan many seeds, averaging just 60 percent. Fortunately, most seed packetscontain many more seeds than you’ll need. Basil is a hot weather plant and isespecially susceptible to frost damage. Seeds and plants should not be put intothe ground until the soil is warm (65 to 70 degrees) and the weather hassettled. Even a cool, 50 degree night will slow down the plant’s growth forsome time afterwards.
Basil prefers growing in a lightlymoist, slightly acidic, well-drained soil that contains lots of organic matter(like compost!). Like most herbs, basil is not a heavy feeder, so there is noneed to add any fertilizer to the soil around your plants. Basil is a goodcompanion for tomatoes as it will tolerate being shaded as the tomato plantmatures.
The standard culinary basil,typically used for pesto and Italian cooking, is called Genovese. There are morethan 3 dozen other types of basil, including those with purple leaves, ruffledleaves, and specialty varieties with overtones of lemon, cinnamon and lime.
To get the highest yield of tenderand flavorful basil leaves, pinch back the tip of each branch, starting inearly summer when the plants are just 6 inches tall. Continue pinching back thebranches (as you harvest the leaves), pinching off any flowers that start toform. If the plant is not allowed to flower and set seed, it should continueproducing high quality leaves right up to frost.
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