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Basil must be the all time favorite herb
for most of us. It grows easily from seeds; it will grow in
most soil and climate conditions, either in the ground or in
pots; there are numerous varieties with which to experiment;
and best of all, there are scads of great recipes that call
for this fragrant and delicious herb. (Evidently "scads"
translates as "a bazillion" in America.)
What kind to grow? Depends on how you want to use it. A quick perusal of four or five seed catalogs reveals at least 25 varieties for sale this year, but I suspect many of them are nothing more than a marketer's new name for an old variety. We can recommend the following varieties as being distinct from one another, and as covering most conceivable uses of Basil.
Seeds vs starter plants?
Depends on your circumstances. If you are a decent gardener and have the space, starting basil from seeds is a no-brainer. Just follow the instructions on the packages. Some varieties are sterile hybrids and available only as cuttings. (See below.) And unless you live in a town with a real herb grower, you probably will not be able to find more than 2 or 3 varieties available as plants.
If you choose to grow from seed
Damping off is the most common problem with very young seedlings - this can be readily avoided by using a sterile starting medium, not overwatering and making sure the young plants are in a warm enough location - around 68F daytime temperature and at least 60F at night. The young plants are very prone to sun scorching and should be shaded from the hot midday sun; otherwise the tender leaves will burn easily. Frequent pinching promotes bushiness. And while the flowers are perfectly edible most people agree that it is better to pinch off the forming flowerheads rather than let the plant flower and go to seed. I personally find that the leaves seem bitter or tasteless in many varieties after it has flowered.
Pests and problems
Basil is remarkably problem-free in most parts of the U.S. Outside in pots or in the ground they attract the usual summer pests - grasshoppers, slugs - especially if the location is too damp, and of course, rabbits. While white fly may be a problem indoors, there are other plants they prefer outside. I have never seen basil attacked by aphids. Mosquitoes ignore it and the neighbourhood cats are uninterested - they know far more interesting plants to annoy. Basil needs well drained soil; doesn't like rainy periods. Like most herbs it does not need lavish fertilizing although I feed plants in pots every two weeks or so.
The really bad problem with basil - the occasional plant whose stems turn streaky brown, then almost black followed by almost total exfoliation and plant death - apparently is not repairable. A disease called Fusarium Wilt has infected seed stocks in the Old and New worlds and there is no known cure. Gene informs us that the prognosis among commercial growers is not good. If you have this problem, do not plant basil on the site where previous plants have died - the contagion is very long lasting. If you grow in pots, you should never re-use any potting soil - especially soil that housed a diseased plant. And don't forget to clean your pots thoroughly before you use them again. (See Joi's Gem below.)
Annual or perennial?
There is a great deal of debate as to whether or not Basil is a perennial or an annual. The simple, direct answer is that most basils are "Tender Perennials." Many varieties will live for years in a pot getting bigger, thicker and gnarlier every year. However most of us, because of climate and space limitations, discard them at the end of each growing season. There are some varieties that are sterile hybrids and as such cannot be grown from seeds, but grow very easily from stem cuttings, such as the famous African Blue Basil. Small-leafed varieties such as Bush or Greek Basil seem more tolerant of harsh conditions. The subtle nuances of the numerous varieties are too lengthy a topic to go into here but I would recommend planting at least three different varieties - for your own personal investigation.
Joi's Gem: Basil in Containers
Basil is one of the most perfect pot herbs. So before I talk about their cultivation in pots, I would like to say a few things about pots and their care. Herbs in pots are more exposed to the air and as a result the roots can get a lot hotter than herbs in the ground. That is one of the many reasons I advocate terracotta - you know - plain old clay pots. But terracotta can look really well used in a season or so. People ask me what is all the fuss about cleaning pots - in a word - Disease. Fungus spores, insect eggs and numerous deadly and most unpleasant lodgers can lurk in dirty pots. Be aware of this especially if the previous tenant of your pot died of known or unknown causes. Some people soak their pots in bleach but this is a bit of a pain because you then have to soak the pot in plain water to soak out the bleach. I use a strong solution of vinegar and water - 1 to 5 - and let the pots soak overnight. Then I scrub them with an old brush. I might lose some of the well aged charm of my pots - but my new plants don't inherit any problems. They make enough of their own.
I generally grow about five varieties each summer - with half of my plants in pots - they range from 4" Long Toms to 8" Standards. A four inch pot is a bit small but it is beautifully convenient on my kitchen window when I don't feel like going down to the garden to pick basil. My personal pet peeve are those very cute sets of little pots, often sold in a container or with a tray, that are marketed as 'herb pots'. No herb is going to grow successfully in a 2'" or 3" pot - no matter how pretty it is.
Basil will also grow very contentedly in a larger pot or window box, sharing space with other herbs or annual flowers. Basil, chives, oregano and parsley in one big pot, with perhaps a big bronze fennel in the center makes a statement - and it's all right there when you are making a fresh pasta sauce.
Joi Beckett Post Script: Now for all of you Herbers who think that Long Tom is some sort of obscure British dirty joke - let me assure you that it is a perfectly respectable Pot. Generally they are called Rose Pots in the New World - those slightly taller than standard pots, so good for deep rooted plants.
I believe they were invented in the 19th Century by the Head Gardener of the then Duke of Devonshire. Chatsworth House - his country seat - has the oldest and one of the finest glass houses in Britain.
Note: Joi Beckett lives and gardens in St. Louis, Missouri, where she is professionally involved in the "plant biz." In addition to loving herbs, she designs perennial container gardens. - Papa Geno  Interested in Basil Recipes? Go to Renee Shepherd's page on this WebSite. Just click on line below:
Other questions about Basil? If you are an AOL or Prodigy subscriber, both services have herb newsgroups, discussion groups, or message boards. Try keyword "Garden" and then search on "Herbs." |