Basil

Tasty, healthy and easy to grow basil (ocimum basilicum) has a wide range of varieties to choose from. Most of us know this aromatic herb commonly used in pesto, pasta sauces and fresh summer dishes. The all around standard Sweet Basil (genovese) has many variations itself in size flavor and growth habit. But there are also interesting cultivars like Lemon basil Thai basil, Cinnamon basil, Purple basil, Red basal and Holy basil (Tulsi). Each of these offers distinctive flavors for use in cooking and garnishes. Some are ornamental as well as edible and can be put in floral arrangements. Tulsi basil is used to brew a comforting tea.

Basil is a tender annual that's easy to grow in containers, which can be moved around and taken indoors during cold weather. Plant in rich loamy soil with good drainage. The seeds germinate in 3 to 7 days at room temperature. Start inside four weeks before last frost date. When the seedlings have two to three sets of true leaves, pot them up into large containers or transplant outside. Basil loves sun and warmth and will not tolerate any frost. Be sure to harden off plants before moving them outside.

Basil works well with cuttings. Taking a cutting is the first step in turning one plant into 2, 3 or 4. A fun project for kids as well. Simply snip stems and place in a glass of water, where they will happily root. Watch it's roots begin to grow and when there's a network of strong white roots, the cutting is ready to plant in moist potting soil.

Succession planting also works well with basil for continual crops. We grow basil for its leaves. So we want to delay the onset of flowering, premature flowering, aka bolting, is caused by stress, drought or excessive heat. If growing in pots, you can move them out of direct sun during hot weather, or cover rows with shade cloth in the garden. Keep soil evenly moist, but not soggy. Pinch off flower stems to keep leaves tender and flavorful.

When harvesting cut just above a pair of leaves where a terminal growing end is removed, it will put out 2 more new stems, making your basal bushier, with more leaves to harvest. By taking only a third of the plant at one time, you'll ensure a tasty harvest throughout the season.

Basil is best fresh but doesn't store well. By putting the cut stems in water you'll keep it plump for longer chance to use it up, like the live basal seen in grocery stores. The leaves are also dried for use as seasoning and for tea. Pesto and sauces can be made and frozen.

While enjoying the flavor and aroma consider the medicinal aspects of this beloved herb. It's unique scent comes from the work of turpines like citronellol, cinnamate and pinene. Flavonoids and phenolic acids help combat cell damage, which aids in reducing heart disease and diabetes. There's growing evidence that it's a cancer preventative.

Basil also aids digestion, enhances gut health and improves the immune system. It contains antioxidants as well as antimicrobials. Its high and vitamin K and C. It has calcium, iron, magnesium, and zinc. The essential oil may help lower cholesterol, high blood pressure and enhance memory.

It's a plant whose fragrance is intoxicating, it pleases the taste buds and benefits health. This attractive plant is easy and fun to grow.