Basil is straightforward to grow in warm sunny conditions. it’s also easy to grow indoors. Basil is as aromatic within the kitchen because it is within the garden. Cooks round the world address basil. it’s perhaps hottest in Mediterranean and Asian dishes. it’s an excellent addition to most vegetable, fish, poultry dishes, and summer salads. And, of course, basil is that the key ingredient of pesto. Basil is usually matched with tomatoes in recipes, and within the garden basil may be a companion plant that’s said to reinforce the expansion of both tomatoes and peppers.

GET to understand BASIL

1. Botanical name and family: common basil, Ocimum crisp, Ocimum minimum
2. Origin: India, Central America
3. Type of plant: Basil may be a tender annual, in subtropical regions, it’s a perennial.
4. Growing season: Summer
5. Growing zones: Zones 4 to 10; basil thrives in consider the weather.
6. Hardiness: Basil is definitely damaged by weather and can be killed by frost. Basil can tolerate very warm weather.
7. Plant form and size: Basil grows upright in bushy clumps 15 to 30 inches tall and wide counting on the variability. Basil flowers on spikes that grow above the foliage.
8. Flowers: Small whitish or lavender flowers grow on spikes at the ends of stems. Pinching stem tips frequently will keep basil from flowering and keep plants bushy and full.
9. Bloom time: Mid- to late summer
10. Leaves: Leaves are oval, slightly toothed, and pointed, 1 to 2 inches long. Leaves are often bright green or purple-red. Leaves are arranged opposite each other on square stems.

HOW TO PLANT BASIL

1. Best location: Plant basil fully sun, 6 to eight hours of sun every day. Basil can tolerate light shade. Basil will grow easily during a sunny window.
2. Soil preparation: Grow basil in well-drained but moisture-retentive sandy loam. Soil too rich in organic matter or nitrogen will end in lush foliage but low oil content which may affect the strength of flavor and fragrance. Basil will grow in poor soil that’s well-drained soil. A raised or mounded bed may be a great place to grow basil. Basil prefers a soil pH of 5.5 to 7.5.
3. Seed starting indoors: Start basil indoors as early as 6 weeks before the last frost for planting bent the garden after the weather has warmed—about three or more weeks after the last frost. Basil seed will germinate in about 7 to 10 days at 70°F. Purple leaf varieties need slightly warmer soil temperatures to germinate.
4. Transplanting to the garden: Transplant basil outdoors in spring in any case danger of frost has passed
5. Outdoor planting time: Sow basil directly within the garden or began transplants no before 2 to 4 weeks after the last frost in spring. A soil temperature of 70°F is perfect for growing basil. Air temperatures within the 80s are ideal. Basil is definitely damaged by chilly weather and can be killed by frost. Nighttime temperatures within the 50°sF will cause basil leaves to show dark or black. Make successive sowings every 2 to three weeks to make sure a gentle supply through the season.
6. Planting depth: Sow basil seed ⅛ to ¼ inch deep; cover seed lightly.
7. Spacing: Space plants 12 to 18 inches apart; for small-leafed varieties space plants 6 to 12 inches apart. Space rows 18 to 24 inches apart.
8. How much to plant: Grow 4 to six plants for everyday kitchen use. Plant 6 to 12 plants if you create tons of pesto. Grow 8 to 12 plants for preserving. Succession planting will ensure a gentle supply of basil.
9. Companion planting: Plant basil near tomatoes and peppers to reinforce their growth and flavor. The aroma of basil will repel many garden pest insects including flies and mosquitos.

HOW TO GROW BASIL

1. Watering: Keep the soil just moist; basil prefers moist but not wet soil. Leaves will wilt when basil needs water.
2. Feeding: Foliar feed plants with a sprig of compost tea or liquid seaweed extract twice during the season.
3. Mulching: Mulch around basil to suppress weeds and slow soil moisture evaporation in weather. Mulch with aged compost or chopped dry leaves. Keep mulch back from stems to avoid stem rot.
4. Care: Keep basil pinched back to supply more leaves. Pinch out terminal shoots every two or three weeks. this may encourage branching and more leaves for harvest. don’t prune or cut the woody part of the stem; prune only herbaceous growth. Pinch out flowers as they form; crop flowering stems by one-fourth; flowering will slow leaf growth. Tall cultivars may have staked. If frost is forecast, harvest the entire plant. Basil won’t survive a frost.
5. Container growing: Basil may be a good container plant. Plant basil during a pot a minimum of 6 inches deep for best root growth. Basil will grow easily during a sunny window.
6. Winter growing: Grow basil indoors in winter from summer cuttings or seeds. Small-leaved cultivars are an honest choice for indoor growing.

TROUBLESHOOTING

1. Pests: Snails and slugs may attack basil; handpick them out of the garden and destroy them. Aphids may attack basil leaves; knock them off the plant with a robust blast of water.
2. Diseases: Damping-off and wilt are two fungal diseases that will attack basil. wilt and damping-off will cause plants to collapse and die during a day or two. to stop and control fungal diseases, confirm the soil is well-drained, and keep leaves dry. Remove and destroy infected plants. Avoid planting basil within the same spot quite once every four years. Plant fusarium tolerant varieties like ‘Aroma’.

HOW TO HARVEST BASIL

When to harvest: Basil is prepared for harvest 50 to 60 days after planting. Pinch out leaves as you would like them; regular harvest will keep plants growing strong and stop flowering When a branch has 6 to eight leaves, harvest about the primary set of leaves. this may prompt new growth. Harvest leaves within the morning once they are most flavorful. Harvest the whole plant before the primary frost.
How to harvest: Hand-pinch off leaves as you would like them; regular harvest will keep plants growing strong and stop flowering. Avoid bruising or crushing leaves at harvest.

BASIL within the KITCHEN

Flavor and aroma: Basil features a subtle peppery flavor. Basil features a fresh licorice-like aroma.
Leaves: Serve basil with sliced tomatoes dressed with a touch of oil and juice. Use fresh basil leaves in salads, sauces, pestos, pizza, spaghetti, pasta, rice, cheeses, vegetables, vinegar, soups, stews, lamb, fish, poultry, fruit desserts, ice creams, and bread.
Cooking: the flavor of basil intensifies when cooked; it features a more subtle taste when raw.

PRESERVING AND STORING BASIL

1. Refrigeration: Fresh basil stores best at 40°F; colder temperatures will turn leaves black. Wash and pat dry fresh basil leaves or dry leaves during a lettuce spinner before refrigerating. Wrap leaves during a damp towel and stores them within the crisper.
2. Drying: Basil leaves are often dried. Set leaves on a screen or trays during a well-ventilated spot out of direct sunlight; leaves will dry in 3 to 4 days. Some flavors are going to be lost.
3. Freezing: Quick-freeze leaves to preserve flavor. Place leaves whole or chopped in airtight bags or containers and put them within the freezer. you’ll freeze basil leaves mixed with vegetable oil; use 3 cups of packed leaves for ½ cup of olive oil. To preserve basil in vinegar, add 1 cup of packed fresh leaves to 1 quart of vinegar.
4. Storing: Store crushed dry leaves in an airtight container.

PROPAGATING BASIL

1. Seed: Sow seed in late spring; germination is quick at temperatures greater than 60°F.
2. Cuttings: Basil is often started from stem cuttings rooted in water or damp vermiculite.

BASIL VARIETIES TO GROW

1. Sweet basil (Ocimum basilicum): most ordinarily grown; 24 inches tall, bright green leaves, 2 to three inches long. Sweet basil is most frequently used for pesto also salads, tomato sauces, and soups. Grow Genovese types including ‘Sweet Basil’, ‘Genoa’, ‘Genovese’, ‘Aroma 1’, ‘Aroma 2’, and ‘Nufar’.
2. Lemon basil ( O. b. crispum): good indoor grower; crinkled bright green leaves; more compact than sweet basil.
3. Cinnamon basil ( O. b. Cinnamon): also referred to as Mexican spice basil, features a spicy, fragrant aroma and flavor.
4. Greek basil ( O. b. minimum) small leaves, good flavor, add whole leaves to salads and tomato sauces; an honest choice for growing indoors
5. Holy basil ( O. b. sanctum) use in Thai cooking, stir-fried with chicken, beef, or pork
6. Purple basil ( O. b. ‘Dark Opal’): reddish-purple leaves used often in Asian cooking. Other purple varieties include ‘Purple Ruffles’, ‘Red Lettuce Leaved’, ‘Red Osmin’, ‘Red Rubin’, ‘Rubra’.
7. Thai basil (O. b. var. thyrsiflora) features a sweet licorice flavor.
8. Miniature basil ( b. ‘Minimum’)” short, compact sweet basil; an honest choice for growing indoors.
9. Tree basil (O. b. gratissimum): grows to six feet tall; use as other basils.
10. Camphor basil (O. b. kilimandscharicum): strong camphor fragrance.
11. Thai basil (O. basilicum ‘Horapha’; utilized in Thai cooking.
12. Tulsi or sacred basil ( O. b. sanctum): strong clove aroma; use fresh not for cooking.
13. Large leaf varieties: ‘Napolitano’, ‘Large Green’, ‘Mammoth Sweet’.
14. Compact varieties: ‘Finissimo Verde a Palla’, ‘Greek’, ‘Spicy Globe’, ‘Magical Michael’, and ‘Marseillais Dwarf’.
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