Overview:
Latin Name:
Zone:
Size:
Exposure:
Bloom Period/Days to Harvest:
Description :
Design Tips:
Suggested Varieties:
Ocimum basilicum ‘Genovese’ - Larger leaves than ‘Sweet Basil’, with all the flavor.
O. b. ‘Cinnamon’ or ‘Mexican Spice’ - Green foliage, purple flowers, with a spicy, cinnamon scent.
O. b. ‘Finissimo Verde a Palla’ & ‘Spicy Clove’ - Quick growing compact plants that are great for containers and edges.
O. b. ‘Lemon’ - Gives a fresh lemony tang to pesto. Small leaves can be harder to harvest.
O. b. 'Red Rubin' - Keeps purple color throughout the season with great flavor. Wonderful in vinegars.
Cultural Notes:
Space plants about 10" apart. They will bush out. Begin pinching the tops off once the plants reach about 6" in height. If you don’t pinch or harvest, the plants will grow tall and gangly, with few leaves and will bolt to seed. You can continue harvesting as long as there are leaves left on the plant to keep it going.
Basil is very sensitive to frost and will be one of the first plants to go in the fall. You can extend the season slightly by covering your plants with row covers when frost is threatened. However, if the leaves are touched by a frost covered row cover, that’s enough to likely turn them black.
If you live in a frost free area, you might want to allow some basil plants so set flowers and self-seed in your garden. Not all varieties will do this successfully.
Growing Indoors: You can grow basil indoor, from seed, seedling or cuttings from your vegetable garden plants. Provide direct sunlight and warmth and feed monthly. An underfed basil plant, indoors or out, will have pale green leaves.
Problems: Aphids are the biggest basil pest, especially if grown indoors. Beetles and slugs can be a nuisance outdoors, tearing holes in the leaves.
Harvesting: As noted, frequent harvesting or pinching of the leaves will keep your basil plants producing longer. You can pinch off individual leaves or take the tops off of large plants, if you need a large amount.
Uses: Basil can be used in cooking, generally added at the end to keep its fresh taste and color. Basil can also be used fresh in salads, on sandwiches or even as a wrap, for instance around cheese cubes.
Preserving: Basil can be dried or frozen, for use after harvest.
