Basil
Ocimum basilicum
Family: Lamiaceae · Genus: Ocimum
Basil is a culinary herb of the mint family, native to tropical regions from Central Africa to Southeast Asia. It is a tender plant with fragrant leaves used in cuisines worldwide.
Soil Temperature
18°C – 35°C
Spacing
20 – 25 cm
Harvest
10–12 weeks
Sowing
Grow in seed trays, and plant out in 4-6 weeks.
Growing Schedule Zone 8b
Companions
Growing Notes
A frost tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent sweet smell. There are many varieties including Thai, purple ruffles, and lemon. In frost-free regions perennial basil varieties will survive for years and the bush will keep on getting bigger and bigger. Can be grown inside in pots in winter. As the plant develops, pinch out the top to encourage bushy growth. Pick off the flowers to encourage more leaf growth.
Culinary Hints
Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour. Tear rather than chop. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.