ABOUT

Basil is an aromatic herb native to India, but now grown around the world. It belongs to the mint family, Lamiaceae, and is closely related to other herbs such as oregano, rosemary, and thyme. 

Basil is an herbaceous annual (meaning it completes its entire life cycle within a single growing season), grown for its aromatic leaves. Basil grows to a height of 1-3 feet, depending on the variety. Its stem is green, somewhat hairy, and slightly woody at the base. The leaves have a smooth texture, and are usually green, but some varieties have purple or red leaves. Basil flowers are small and grow at the end of the stem. The flowers are white, pink, or purple and have a tubular shape. The plant blooms in summer, and the flowers attract bees, butterflies, and other pollinators. There are several different varieties of basil, each with its own unique flavor and aroma. Some of the most common varieties include sweet basil, Thai basil, lemon basil, and holy basil (also known as Tulsi). 

Basil can be grown from spring to fall in Alachua County, but is sensitive to cold, and will need protection from frost or freezing during early spring or late fall.  

Basil can be directly seeded, transplanted from seedlings, and transplanted from cuttings. If direct sowing, plant the seeds in rows or clusters at a depth of ¼ inches, making sure to space them 6-12 inches apart. Seeds will germinate within 7-14 days (about 2 weeks), depending on the temperature and humidity. Thin the seedlings to one every 10 inches once they are a few inches tall and have several sets of leaves. If transplanting from seedlings or cuttings, transplant to a larger container or the ground when seedlings have grown to a height of 2-3 inches and have several sets of leaves or when the cuttings have developed roots. Water the soil immediately after planting and keep it moist until the seeds germinate, or transplants have established. 

Basil should be planted in a location that receives at least 6 hours of direct sunlight per day. It prefers fertile, moist, and well-draining soil but does not like to have wet roots so avoid planting in areas with waterlogged soils or that are susceptible to puddling. If you do not have a suitable spot in your garden, consider planting it in a container.  

Basil requires consistent moisture but is sensitive to overwatering. Depending on the climate and soil conditions, this may mean watering every 2-3 days or once a week. Water the soil around the base of the plant and minimize getting the leaves wet, as this can lead to disease. Consider applying a layer of mulch around basil plants to help to retain soil moisture, regulate soil temperature, and help suppress weed growth. Container-grown basil may require more frequent watering than basil grown in the ground. Check the soil moisture level regularly and water as needed to keep the soil consistently moist. 

Basil can benefit from fertilizer, especially if leaves are consistently being harvested from the plant. Organic options include compost, manure, and fish emulsion. Synthetic options include balanced fertilizers, like a 10-10-10. Fertilize basil once a month throughout the growing season, starting when the plant is about 6 inches tall. Follow the label for the recommended application rate. Basil prefers a soil pH between 6.0 and 7.0. If all other environmental conditions are favorable and your plants are still not thriving, consider testing your soil pH and adjusting, if necessary, before fertilizing basil. 

Pruning is an important part of caring for basil plants, as it helps to promote bushy growth and prevent the plant from becoming leggy or flowering too soon. When basil has reached a height of about 6 inches, pinch off the top two sets of leaves on each stem. This will encourage the plant to branch out and produce more leaves. As it continues to grow, pinch back the tips of new growth regularly to prevent the plant from becoming too tall and spindly. If basil begins to flower, pinch off the flowers as soon as you see them. This will redirect the plant's energy towards producing more leaves and prevent it from going to seed too soon. 

Basil is susceptible to common garden pests such as aphids, spider mites, and whiteflies. The key to control of these insects is to catch infestations early. Attracting beneficial insects to your garden and applying insecticidal soap or neem oil as needed can keep these pests to an acceptable threshold.  

Basil is also susceptible to various fungal diseases, Downy mildew being the most common in Florida. Symptoms initially appear as yellowing or chlorosis between veins on the upper side of the leaves and dark spores on the underside. Affected leaves may curl and wilt. Promptly remove and destroy any basil plants infected with Downy mildew. To minimize risk of disease, avoid overwatering, and allow for good airflow between plants and within the plant. If Downy mildew, continues to be a problem consider planting less susceptible varieties, such as red types, Thai basil, lemon, lime, or other spicy basils. 

Basil leaves can be harvested as soon as the plant has developed 6-8 leaves, and continued harvesting promotes bushier growth. To harvest basil, simply pinch off the leaves at the stem just above a pair of leaves, taking care not to damage the remaining foliage. The best time to harvest basil is in the morning, after the dew has dried but before the sun is too hot, as this is when the essential oils that give basil its flavor and aroma are most concentrated. Avoid harvesting more than one-third of the plant at a time, as this can stress the plant and reduce its productivity.  

Fresh Basil to use within a few days: If your basil still has intact stalks, trim the stems, and place the basil in a jar with a small amount of water. Store in the refrigerator, lightly covered, for up to four to five days. Replenish the water each day as needed. For leaves layer unwashed basil leaves in a single layer on a paper towel and roll loosely. Place the rolled paper towel in a plastic bag. Store in the refrigerator for up to 4 days. Wash the leaves before you use. 

Freeze:  Wash, drain, and pat leaves dry with paper towels. Wrap a few sprigs or leaves in freezer wrap and place in a freezer bag. Put whole leaves in an ice tray, cover with water, and freeze. Once frozen place the cubes in a freezer bag or freezer container. Make sure to label the freezer bag with the name of the herb and the date.

Dried:  Make sure there is no moisture in you herbs before you store the dried herbs in a glass container. Once herbs are dried, crumble, place in dark glass containers, label with name and date and store in a cool dry place away from heat or direct sunlight. 

All parts of the Basil plant have a culinary use; the flowers can be used as garnishes or cooking. The leaves should be crushed or minced to extract the oils before sprinkling over or rubbing into foods. Stems along with a handful of leaves can be added to coal when grilling the last 10 minutes of cooking. If you use basil leaves on fresh mozzarella you need to fold leaves before placing on cheese to extract the oils, then unfold and lay basil on the cheese. 

Do not limit your Basil use to only spaghetti sauce, tomato dishes and pesto. Basil is an extremely versatile herb with a flavor and use for every taste. It has an extraordinary taste that includes sweet with peppery overtones, minty, spicy and licorice. There is no general rule about how much to use however most recipes specify an amount in the list of ingredients. Keep in mind that it is okay to use more or less than the recipe calls for, but until you know how your taste buds will react to the flavor of the herbs, it is best to start with small amounts and add more if desired. When using dried basil, you want to add it in early so that it has time to infuse with the other ingredients. To get the maximum flavor out of your fresh basil, you should add it toward the end of the cooking process; exposure to prolonged heat causes the herb’s oils to dissipate. On soups, sauces or recipes that call to add basil at the beginning of cooking time you can always had a pinch of dried herb 10 minutes before the end of cooking time or fresh herbs 5 minutes before the end of cooking time to intensify the basil flavor. Add basil leaves as garnishes also will add flavor. Keep in mind dried herbs are two to three times stronger than fresh herbs so if your recipe calls for fresh herbs and you use dried herbs adapt your recipe to using dried herbs. (EXAMPLE: 3 tablespoons fresh herb use 1 teaspoon dried herb.)  Meats that are best seasoned with basil include roast beef, lamb chops, veal, turkey, fish, shrimp, and chicken. Vegetables to accent with basil include tomatoes, peas, eggplant, spinach, zucchini, squash, and corn. Desserts, side dishes and beverages enhanced with basil include grilled fruit, fruit salads, pesto, cheeses, ice cream, cakes, potato salads, rice, stuffing, salads, scramble eggs, omelets, teas, and lemonade. Other herbs that complement basil include garlic, marjoram, mustard, oregano, paprika, parsley, rosemary, sage, and thyme.