Herb of the Year 2003: Basil
The International Herb Society has designated basil as the Herb of
the Year 2003. Sweet basil (Ocimum basilicum) is a sun-loving annual
with highly aromatic leaves that has a pleasant spicy odor and taste
somewhat like anise or cloves. Both the leaves and their essential oils
are used as flavoring agents. There are many different types of sweet
basil – large and dwarf forms, with green, purple or variegated
leaves. Many of these widely grown plants are ornamental, as well as
edible.
The genus Ocimum is native to Asia, Africa and Central and Southern
America. Basil was probably first cultivated in India and was introduced
in ancient times to Africa and the Mediterranean through the spice routes.
Basils belong to the mint family and have the square stems, opposite
leaves, flower spikes and oil glands typical of many members of this
plant family. The ancient Greeks called basil “The Herb of Kings.”
(The name for sweet basil comes from the Greek okimon, basil, and basilikos,
royal.) It was believed that only the king himself should harvest this
herb and only using a golden sickle. In Romania, basil had a different
meaning: The meaning in Greece was less romantic – there it was
a symbol of death and hatred!
Varieties
There are many cultivars of sweet basil available today, as well as
several related species of Ocimum that are also used for cooking and
ornamental purposes. Most vegetable seed retailers offer a number of
choices.
- Cinnamon Basil has distinctive cinnamon-colored stems, purple flowers
tinged with bronze and small to medium sized, dark green leaves. These
ornamental plants can reach 3 feet in height and width and the leaves
have a cinnamon-like taste and odor.
- ‘Dark Opal’ has beautiful deep red-purple foliage and
lovely pink flowers. In addition to culinary use, it makes a nice,
fragrant border along a walkway.
- ‘Genovese’ (or ‘Genova’) is a standard,
flat--leafed Italian type commonly used for making pesto. The leaves
are 3-4 inches long and 2-3 inches wide, with a sweet, spicy taste.
Plants can reach 5 feet, but are more productive if kept pruned back.
- Holy basil (O. tenuiflorum or sanctum; also called Tulsi or Sacred
Basil) has highly aromatic, narrow oval leaves and pink flowers with
a perfumed fragrance. It grows to about 18 inches high. Both red and
green leafed varieties occur.
- Lemon basil (O. americanum or citriodorum) has small, light green
leaves and a lemony fragrance. It is often used in Indonesian cuisine
or to flavor fish and can be added to tea for an interesting lemony
flavor.
- ‘Magical Michael’, a 2002 AAS winner, reliably grows
uniformly 15 inches tall and 16-17 inches wide (uniformity is rare
in sweet basil plants). The small purple and white flowers are attractive
as a garnish and as an ornamental are very attractive to bees.
- ‘Nufar’ is a Fusarium wilt-resistant Genovese-type
plant with mild flavor.
- ‘Purple Ruffles’ has very large, dark shiny purple-black,
ruffled and fringed leaves and pink flowers. It is ideal for providing
contrast in bedding or containers, as well as being an edible herb.
Other purple basils include ‘Purpurascens,’ ‘Opal’
and the dwarf ‘Minimum Purpurascens.’
- ‘Red Rubin’ is a new purple leaf variety that maintains
its deep color through the season.
- ‘Siam Queen’ is a very fragrant selection with extra
large, bright green leaves on large, purple-red stemmed plants that
bear violet-pink flowers. It works well as a container plant or edging
beds, as well as in the vegetable garden. Especially good for Thai
cuisine.
- ‘Spicy Globe’ forms a compact plant about 6 inches
high and 12 inches across. Can be used in the border or as a container
plant.
- ‘Sweet Dani’ is a narrow leaved, lemony variety developed
at Purdue University that was a AAS winner in 1998.
Cultivation
Basil is easily grown from seed or can be purchased as small potted
plants. Plant seeds early in spring, sowing the seed at a half an inch
deep. They can be sown directly in the ground after all danger of frost
has passed or can be started indoors 4-6 weeks before setting out (use
2-3 seeds per pot) for earlier harvests. Germination can occur in 5
to 7 days, but will take longer under cool conditions. Place plants
outside 12-15 inches apart.
Basil is a warm season plant, requiring temperatures above 50 degrees
to grow, but does best when temperatures are in the 80s and 90s. Plant
basil in full sun, in well-drained soil. Water adequately to produce
tender leaves, but be careful not to overwater. Basil needs more fertilizer
than most herbs. Incorporate compost before planting or top dress at
planting to keep the plants producing leaves all season.
Pinch off the terminal shoots to encourage branching and tender new
growth and slow down flower production. When the plant stems become
woody and stop producing, cut the plants back a third and fertilize
to stimulate new growth. In midseason the plants will begin to produce
spikes of small white, pink or purple flowers. Remove these flower spikes
to keep the plant producing leaves up to frost.
Basil is generally easy to grow, but may be attacked by common garden
pests such as spider mites (especially when hot and dry), aphids, Japanese
beetles or other insects. Hosing off the plants or applying insecticidal
soap or removing the beetles by hand can control these. A few generalist
fungal or bacterial diseases may occasionally affect individual plants.
Root rots (or damping off of seedlings) occur primarily when the soil
is too wet.
Basil sown in pots in midsummer can be brought indoors to continue growing
during the winter. Place the pot in a bright, sunny window for best results.
Harvest
Selectively remove individual leaves or pinch off tips that have one
or two sets of leaves as needed for fresh use at any time. Basil does
not refrigerate well, but can be kept there for a few days. Another
alternative is to place the stems in water to keep the sprigs fresh
for a few days.
Just before the plants begin to flower, the whole plants can be cut
6-8 inches from the ground. Basil is a very tender plant and will be
damaged by frost, with the leaf tissue turning black. Either cover the
plants completely or make a final harvest when the first frost is predicted.
Basil can be preserved by drying but does not freeze well.
Uses
Basil is most commonly associated with Italian and Thai cuisine. Most
Italian dishes with tomatoes also use basil. Basil is the essential
ingredient in pesto. The leaves, fresh or dried, may be used in many
other dishes, as well. Infusions of the leaves can flavor oil or vinegar
and leaves can be steeped for teas.
Source: International Herb Society
Summer
2003
Hort Shorts | Hort
Tips | Did You Know… | Did
Winter Kill My Trees? | Unlocking the Medicinal
Secrets in Plants | Herb of the Year 2003: Basil | Bug
Bites: Carpenter Ants in Trees | Cybergarden Sites
| Lawn Care Calendar | Tomatoes:
Can, Freeze or Dry | Fruits With Bad Seeds
| Trans Fat on the Food Label | Health
& Household Tips
Index
| Feedback
