Search
Popular Departments
Our Guarantee
All garden seeds online have a 100% satisfaction guarantee. Learn More
All About Basil - Urban Farmer's Guide
Home > Gardener's Guide > All About Basil
Introduction
 |
Basil (Ocimum basilicum) needs no introduction as the essential element in Italian cruisine. Basil is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine. The plant tastes somewhat like anise, with a strong, pungent, sweet smell.
Before Planting
Basil prefers full sun, at least 6-8 hours a day. Basil is a heat lover. Don’t bother planting it until the daytime temperatures remain in the 70°F and night temperatures are above 50°F. Basil prefers a somewhat rich soil and doesn’t like to be kept dry.
Planting
Sow the seed thinly and if growing in pots sow enough for a few plants in each pot. Cover the seeds with 1/8" inch of compost and firm gently. Basil seeds should germinate in about a week and once the seedlings have developed 2 pairs of true leaves then you can thin out the weakest seedlings in each pot, leaving each pots strongest.
Watering
Water every week (more often if growing in outdoor containers). When watering your Basil make sure to water at the base of the plant avoiding showering the leaves and stems.
Fertilizer
Do not fertilize basil; over fertilizing is a disadvantage to most aromatic herbs. If the soil is very acidic, sweeten it with some lime.
Days to Maturity
Ranges from 60-85 days depending on variety.
Harvesting
Basil is a pick and come again crop. It's best to pick a few leaves off all your plants than picking all the leaves off one plant. Harvest the top most leaves first. Basil will grow all year round indoors but outdoor plants should be dug up and brought indoors before the first fall frosts if you want to extend the plants growing season into the winter.
Storing
Once harvested, Basil can be frozen for later use. Basil can be used in fresh or dried form. To dry Basil cut the stems at soil level and dry them in a dehydrator or hang bunches of stems up to air dry in a warm room, this should take about a week. Once the leaves are dried you can remove them from the stems and then store them in a dry airtight container for up to 12 months.
Pests & Diseases
Basil has a reputation as an insect repellent, particularly for mosquitoes. Despite its insect repellent properties, basil is subject to a variety of pests, including Japanese beetles, grasshoppers, slugs, aphids, spider mites, whiteflies, cutworms and nematodes.
Tips
Basil is one of the few herbs whose flavor increases when it's cooked, so when you're using fresh leaves in your favorite dishes, always make sure you add them at the very end of the cooking process.
