Fresh and fragrant, no herb is capable of heralding the arrival of summer quite like basil.
Originally from Africa and Asia, basil leaves have become extremely popular in the old-world culinary tradition, and these days the plant is grown everywhere around the globe. It is related to mint, and this may explain its high aromatic power – a simple shaking of the basil plant is enough to release a strong and pungent scent into the air, which can keep several pests at bay.
A warm climate cultivar, basil plants do extremely well during hot summers, and its seeds must be sown after the last frost of the season, when the temperature of the soil has begun to increase. It will also thrive when cultivated inside glass houses or hydroponic installations. Spring is the perfect time to grow basil, as the plants will reach full maturity approximately two months after you sow their seeds – and, thanks to the prolonged ‘pick as you go’ harvesting property, it will dovetail perfectly with the tomato harvesting season.
An old wives’ tale will tell you that tomatoes taste better when they are grown next to basil plants. Though there is no scientific proof of this, we can certainly agree that tomatoes taste better when paired with basil!
While basil is easy to grow from seeds, seedlings and cuttings, it can be a little temperamental – the flavour, quality and yield you get from your plants may vary from one harvest to the next. The main two factors that will affect the success of your basil plants are the water availability, and their position in your garden. A spot in full sun is ideal for a mature plant, but unfortunately young leaves seem to burn when they are left in direct sunlight. To get the best of both worlds, the perfect location could be somewhere in your yard that has plenty of light, but is also slightly shaded during the hottest hours of the day.
For a healthy plant with succulent leaves, consistent watering is the key. However, basil plants don’t like wet feet, so you need to make sure the soil drains well and there isn’t too much water left pooling around the base of the plant. This waterlogging can lead to fungal infections that will kill your basil in no time. During hot weather, basil should be watered at the base every second day while trying to keep the leaves and stem dry from water splashes.
When it comes time to harvest, simply pluck the leaves as you need them. When flower buds develop, pinch them off immediately. Flowering changes the flavour of the leaves and means the plant is going to seed.
Couldn’t ask for more
The amazing thing about basil is the more you pick, the more you’ll grow, as frequent harvesting ensures your plant keeps producing tender and aromatic leaves. They bruise easily, though, so handle as little as possible.
Planting Basil
Growing basil in a pot on the balcony or windowsill can reward you with a year-long supply of fresh leaves. Just move the pot inside when
the weather turns cold, and protect from direct sunlight.
Pests
Snails, slugs and caterpillars love basil, and can devour your young plants in no time. You can either remove them by hand, or create a physical barrier using coffee grounds
or crushed eggshells.
Harvesting Basil
To prolong the life of your plants, harvest the leaves when the stems have become woody and pinch out flowers to encourage leaf growth. Frost can kill basil plants, so harvest well beforehand.
Storing Basil
Freezing basil helps make the most of abundant crops. Rinse and dry the leaves, then lay on a tray and put in the freezer. Once frozen, transfer the leaves to a bag and store in the freezer for up to four months.
Well Preserved
Basil can be stored in the fridge for up to three days – but to preserve this herb in all its glory, pesto is the way to go. Simply blend basil leaves with garlic, olive oil, lemon juice, fresh pine nuts and grated parmesan.
Know your basil types
Sweet basil
The most common variety, sweet basil has a bright flavour and lush green leaves. It’s frequently used in Italian cuisine.
Thai basil
Thai basil has a distinctive liquorice aroma, narrow leaves and a striking purple stem.
Micro basil
The baby shoots of basil plants, micro basil has a delicate flavour. It can be used as a garnish, and also makes a great addition to sandwiches and salads.
