Basil, also called great basil, is a culinary herb of the family Lamiaceae. Basil is native to tropical regions from Central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. There are many varieties of basil, as well as several related species or hybrids also called basil.
BASIL GROWING
Planting basil from seed is truly enjoyable. Seeds germinate slowly, and basil enjoys hot weather and full sun. Be sure to try Genovese and Red Rubin basil.TimingBasil grows well in containers indoors at any time of year provided you can supply enough light. For outdoor growing, sow basil seeds in seedling trays from early spring for transplanting to the garden after all danger of frost has passed, or direct, once the soil has warmed up. Basil requires warm soil and full sun. Optimal temperature for germination: 21°C . Seeds should sprout in 5-10 days.StartingSow seeds 1cm deep in sterilized seed starting mix. Basil is prone to damping off, so once seeds sprout, make sure they are adequately ventilated, and haver very bright light. Thin to 20-25cm apart. GrowingUse any rich, loose, well drained soil. Once plants are 15cm tall, pinch out the growing tips to encourage really bushy growth prior to harvest. Watch for signs of flower buds forming in mid-summer, and pinch these off to promote more foliage.HarvestFrequent harvesting will prolong the life of the plant. Basil leaves have the best flavour just before the plant flowers, and if you plan to preserve some of your basil or make a big batch of pesto, this is the best time to harvest. Flowering can be delayed by pinching or clipping off new flower buds.Tear basil rather than chop with a knife because when you chop you will notice the basil going dark. The oil stays in the leaf and does not properly flavour your food. Try to add just before serving so as to get the full aroma and effect. Cooking for any length tends to make the minty side of basil come to the forefront. Basil is best fresh, but can be preserved by drying or by freezing. To do this, tear the leaves into small pieces and freeze small batches of them, with water, in ice cube trays. Once frozen, the cubes can be saved in zip-lock type bags and labeled for later use. This will preserve the fresh flavour of basil for up to four months.For a large harvest, you can cut off as much as a half the plant at once.
