BASIL - Ocimum basilicum

Basil is a warm and hot season herb and is a member of the Lamiaceae family. It’s one herb that definitely is used internationally in all kinds of dishes - although we tend to associate Basil with all those classic Italian dishes that include marinara, pesto and dressings. Yum!

Basil is an annual and is planted in the warm season when temperatures range between 65 and 85 degrees Fahrenheit and there is no chance of frost. It can’t tolerate temperatures below 50 degrees Fahrenheit (Brrrrrrr). Basil can be direct seeded or transplanted, and should be grown in full sun (aim for at least 6 hours) with well-drained soil. Be sure to pinch back any flowers to keep it from bolting and going to seed.

Basil loves raised beds and containers. Between 2 and 6 plants should be enough. Although last year, my Basil reached about 4 feet tall - that’s a lot of leaves! Basil plants don’t like to get too dry or their leaves will start to wilt. So be sure to keep the soil evenly moist. About 1 inch per week should do it. An insecticidal soap may be needed to help control aphids and mites - but wash the leaves after harvesting. Moderate fertilizing usually is all that is required to keep the soil pH between 6 and 7.5, but your Basil may need a little more if it’s harvested frequently.

TIME TO EAT

When wanting to harvest Basil, use super sharp snips and leave 2 leaves on each stem for the development of future shoots. Harvesting the sprigs as well as the leaves encourages branches and more growth. You’ll want to finish harvesting your Basil before the first frost. You can pot 1 or 2 plants to bring indoors or invest in a food dehydrator in order to bag some dried herbs for winter use. Dried herbs will keep in your freezer for up to 2 years!

And even though dried Basil is awesome and can help get you through the colder months, there’s nothing like fresh Basil pesto. Here’s a super easy recipe: 2 cups Basil leaves, freshly picked, stems removed and packed tightly; 1/2 cup freshly grated Parmesan or Romano cheese; 1/2 cup extra virgin olive oil; 1/3 cup pine nuts; 3-4 garlic cloves; and 1/4 tsp salt. Combine the Basil, garlic and olive oil in a food processor and chop well. Add the cheese, salt and pine nuts and pulse until blended. Add additional salt to taste and additional oil to achieve the perfect consistency. Enjoy!

BET YOU DIDN’T KNOW

There are more than 25 kinds of Basil that are pretty widely available. Wide leaf sweet basil is the most common, but there are lots of other varieties that will grow well in your Atlanta herb garden. Try a lemon Basil like Mrs. Burns for a citrusy lemon flavor which is great for fish, herb vinegars or tea. Then there’s cinnamon Basil for a spicy cinnamon flavor and fragrance. There’s also a number of purple Basil varieties like Purple Ruffles and Dark Opal. These have very strong flavors and are more for ornamental use than for eating (although Dark Opal Basil is beautiful in a salad). There’s even Basil that tastes like licorice (try Siam Queen)!

I hope this gets you thinking about planting an herb garden. Here on the blog each week we’ll take a look at a different herb, and before you know it you’ll be ready to take on your own garden! If you’d like some help with design and planning, click the button below to reach out.