Adding Flavor with a Herb Garden: Basil

Adding Flavor with a Herb Garden: Basil

This week I would like to introduce you to another of my favorite and versatile garden friends: Basil. A very fragrant herb, Basil has a rich aroma that perfumes the air around it. It is one of the highly popular herbs grown in the home garden, and no wonder, with an expansive color and flavor range, the potential for both delicate variations and dramatic creativity is endless!

Basil is native to the southern tropical regions of Europe and Asia. In general, most Asian Basil varieties (like Thai Basil) tend to have a strong clove or peppery flavor.

Thai Basil Queenette

The Mediterranean or European varieties (like Sweet or Genovese Basil) often have less of a bite. Their flavor profile is more of a sweet floral taste with minty and anise-like notes and a mild clove undertone.

Basil Red Genovese

But don’t stop here! You don’t limit yourself to just one friend on your social media account do you? There are several other taste variations for you to meet like Lemon Basil, Cinnamon Basil and numerous other unique and exotic flavor profiles. Each adds its own dimension to your culinary life. I always try to plant a few different types for the wealth of diversity, color and flavor options they offer. This provides ample material for creativity in cooking, while maintaining the basic flavor structure of the dish.

Basil Dole Fresca

Keep in mind it takes 3 cups of basil leaves to make enough pesto to coat 1 pound of pasta! So having eight basil plants is not overkill for a small family. In fact, eight basil plants is the minimum I like to have in my garden!

Basil varieties, like people, cover a wide spectrum of colors. With Basil leaf-color includes reds and purples, multiple tones of green and even freckled!

Size too is wide spread. Greek Basil makes a compact ball reaching only 8 inches tall, while there are several basil varieties known to reach several feet in height. Fortunately for the average gardener, the typical height of commonly grown Basil is 2 feet. Sweet Basil and Genovese Basil are the types most often available in garden stores and greenhouses.

Basil Green Super Globe

In addition to culinary uses, Basil has been used since ancient times for many things. Companion planting lore states that when planted with tomatoes, it will help the health, vigor and flavor of the tomatoes. Medical as well as religious uses thrive in many regions. The ancient Egyptians even used it for embalming!

Another practical purpose in those pre-screen days (and I don’t mean electronic screens) was pest control- repelling both house flies and mosquitoes! This provides an additional incentive to grow this aromatic herb, both inside and outside of your home. It does well in pots grown indoors in a warm sunny location. Unfortunately, squirreled away in the corner of your kitchen is often too shady of a place for this sun loving plant!

In its native habitat and in USDA zones 10 and above, Basil is a perennial. But for the rest of us, it is a dearly beloved annual that must be planted yearly. Like a large number of common herbs, Basil belongs to the mint or deadnettle family.

Basil Red Genovese

Basil prefers warm soil. It needs at least 50°F but prefers 70°F or warmer for good growth. It thrives in locations with 6-8 hours of full sun a day. These plants prefer rich well-drained yet moist soil with a PH of 5.5-7.5. Soil too rich in organic matter will cause lush foliage growth, but low oil content. This weakens the strength of the fragrance and flavor.

Basil is very easy to start from seed. So for the best selection of varieties, I typically start my own.
Simply fill your container with a light airy seed starting soil and sprinkle in the seeds. Cover seeds with just enough soil so they don’t show.

Spray with a mister bottle. Keep soil moist, and keep in a warm location. You should see little sprouts in 4-5 days. At this point warmth is the critical factor; light is not necessary. So next to the furnace is preferable to a drafty window ledge. Remember cold and damp will rot/mold your seeds rather than sprout them!

To keep these babies from drying out during the sprouting process, I like to place my seed containers in their own humidity controlled environment. I use a large clear plastic tub like a tight fitting lid like the containers in which 1 lb organic mixed blend lettuce is sold. Place the seed container in the tub and mist the sides of the clear tub.

Next mist the inside of the lid and seal. You should see little rain drops hanging down from the “ceiling” and dew like mist on the walls.

When the visible condensation disappears it’s time to respray.
Once sprouted, your little friends need lots of light in order to feed themselves. Tall spindly stems are a sign of insufficient light. Make sure to keep in a sunny window without drafts or alternatively use a plant grow light. If you really enjoy starting your own seedlings, or are starting a lot of seeds, a plant light is well worth the investment.

Transplant to the garden or permanent pot after the plant develops its first set of true leaves. The first set of leaves you will see on your plant are called seed leaves; these leaves look the same whether you planted basil, beans or watermelon! Because of this they are not considered the plant’s true leaves and will fall off as the plant grows.

Plant transplants around six inches apart when planting in your garden. Basil plants prefer good air circulation otherwise they can develop mold growth. Water your friend a few times a week so soil stays moist but not muddy. Basil does not like living in a desert nor in a mud puddle! With potted plants, it is best to water from the bottom. So pick out an “apartment” for your friends with drainage holes and an under dish set-up. Basil must have good drainage and full sun in order to thrive.

Basil enjoys going to the “leaf-salon.” To encourage frequent new growth, and a plump bushy plant, frequent haircuts are essential! The first “leaf-cut” can be any time after the plant has three sets of true leaves. This is normally around 4 weeks after planting. Harvest by removing the top set or sets of leaves, always leave a minimum of at least one set of true leaves per stem. With mature plants, trim or prune regularly by cutting full branches not just single leaves off the plant. Always cut just above a leaf node. The plant will form two new branches, one on either side of the cut where the leaves and stem meet. Basil prefers a flower-less “leaf-do.” So be sure to pinch off any flower growth as well. If allowed to grow flowers, basil ceases new growth and starts to lose its robust flavor. If this happens, simply snip the blossoms off and the plant’s full flavor should return in a few days.

Once your Basil is growing and happy in its new home, it is time to dream of all the wonderful and inspiring culinary treats in store for your family! Basil shines whether it is in pesto, refreshing summer drinks, infused oils, in chilies, on pizza, in home-canned tomatoes, marinades or sauces, added to meat dishes and yes, even pie! Your new friend is the life of the party!

En route to a more flavorful life, the Homesteading Hen