Key Facts About the Basil Plant

Identification

• Basil, an annual herb, is a member of the mint family. Basil leaves are very fragrant, which allows them to lend flavor to culinary dishes even when used in small amounts. The most common type of basil is sweet basil, although there are over 40 varieties. Other types of basil include purple basil, holy basil, purple ruffles, Genovese, Siam queen and thyrsiflora basil. Basil is native to India, but became very popular in Mediterranean and Thai cooking after its introduction to these regions.

Uses

• Basil is most commonly used in cooking. It is used extensively in Italian cooking, providing flavor for tomato sauces. It is also the main ingredient in pesto sauce. Basil complements other ingredients, such as garlic, lemon and thyme. Thyrsiflora basil is commonly used to flavor Thai dishes, and lettuce-leaf basil makes an excellent addition to salad greens. Basil also has a number of medicinal benefits. Traditionally, basil tea treated fever, eye problems, cramps, indigestion, vomiting and skin disorders. Camphor basil is commonly taken to treat colds and viruses. Other varieties, such as holy basil, are used as ornamental or accent plants in gardens and landscapes.

Growing Basil

• Regardless of the variety, basil requires a sunny planting site with at least six hours of full sun each day. Basil is very easy to start from seed either indoors or outdoors. If germinated indoors, basil seeds can be started about 4 to 6 weeks ahead of the recommended outdoor planting time. Basil prefers soils with a pH between 6.0 and 6.5, so add soil amendments as needed to increase or decrease soil pH. Basil also needs well-drained, moist soil. Incorporate organic matter into the soil and top with a layer of mulch to optimize water retention. Basil plants are sensitive to cold, so bring them inside during the winter months or harvest before the first frost.

Harvest and Storage

• Basil leaves can be harvested while they are still young. For optimal production and flavor, prune basil plants regularly once they are established, and do not let the plants go to seed, since this will increase woodiness and decrease flavor. You can also harvest entire stems if you need larger amounts. After harvesting, air dry the leaves or put them in a dehydrator for long-term storage up to 12 months. The flavor will be strongest if the basil is used fresh and not dried.