Summer isn't Summer without Basil

My garden life wouldn't be complete without growing basil (Ocimum basilicum) every summer. I suspect you're in the same camp. Today I direct seeded two containers and will seed every few weeks all summer. It's one of the easiest herbs to germinate and grow to your heart's pesto desire.
 

'Red Rubin' Basil and Golden Sage

There are over 160 varieties of basil. Pick your favorites. The purple leaves of ‘Dark Opal’ or ‘Red Rubin’ are a wonderful contrast to the usual green varieties, they taste great and add a pop of color to green salads. 'Purple Ruffles' produce large leaves making them a pretty culinary garnish or a very attractive plant in containers or beds.

Try the large leaf varieties 'Italian Large Leaf' or 'Napoletano' and use in place of lettuce in sandwiches. They are large enough to use as chicken or fish wraps.
 

'Napoletano' Large Leaf Basil

Scented basils add a unique flavor to dishes and can be used to make jams, jellies and vinegars and teas. They include lemon, lime, cinnamon, and licorice basil. 'Sweet Thai' is served in Thai and Vietnamese dishes. Basil leaves are used for seasoning Italian dishes and are the main ingredient of pesto sauce. Use the traditional 'Genovese' variety for authentic pesto flavor.  

Basil prefers well-drained, amended soil. Use new potting soil for containers (see my video below, or click HERE if it doesn't open). Keep the seedbed moist during germination, and watered throughout the growing season, the soil can dry a bit between waterings. Basil prefers full sun with late afternoon shade. For the best flavor avoid over fertilizing basil unless the soil is very depleted of nutrients. 

Pinch off flower spikes as they form. This will maintain basil’s full flavor. Harvest leaves regularly during the growing season. Cut or pinch directly above a set of leaves so the plant becomes more bushy. Start harvesting early, at the four leaf stage - younger leaves taste the best, especially when tossing into salad.  

'Lettuce Leaf' basil in Smart Pots®

Although not university research-tested, companion planting with basil is said to repel insects such as aphids, mites, tomato hornworms and asparagus beetles. Whether true or not, basil looks great inter-planted throughout the entire garden. Basil is vulnerable to slugs, whitefly, spider mites and Japanese beetles. Fusarium wilt, a fungus can attack plants leaving them yellow, stunted with discolored stems. Rotate where basil is planted each year and look for resistant varieties if you've had disease issues. My plants came down with downy mildew a few summers ago so I'm seeding in Smart Pots®. I cover the plants with inexpensive veil from the fabric store to prevent Japanese beetle damage.

Cut or pinch leaves directly above a set of leaves

Basil leaves can be preserved by freezing or drying. Remove leaves from stems, then rinse, then dry with a salad spinner. Toss leaves (not stems) in a food processor with oil. Chop well, add more oil if needed, the mixture shouldn't be dry but not too oily. Freeze in small containers. For quicker processing, rub olive oil on leaves first then place in ice cube trays or bags. Dry plants by hanging them upside down in a dry area. Crumble leaves and place in an airtight container to use all year. Dried leaves don't taste nearly as good as fresh or frozen, but they are better than store purchased dried.

Internet Photo from theseamanmom.com

To end a stressful day steep one teaspoon of dried basil leaves with a cup of boiling water. Cool and add ice if you prefer chilled. It's goods for the digestive system, but even better for your outlook even if your outlook doesn't need improving!