Planting, Growing, and Harvesting Basil
Basil will grow best in a location that gets 6 to 8 hours of full sun daily, though it can perform well in partial sun, too.
Soil should be moderately fertile and moist but well-draining. Basil works great in containers or raised beds, as these allow for better drainage. The pH of the soil should ideally be in the range of 6.0 to 7.5 (slightly acidic to neutral).
If you’re planning on cooking with these plants, plant in clean soil, don’t use insecticides, and grow them away from driveways and busy streets so that exhaust won’t settle on the plants.
When to Plant Basil
- To get a jump on the season, start the seeds indoors 6 weeks before the last spring frost. (See local frost dates.)
- To plant outside, wait until the soil has warmed to at least 50°F (10°C)—preferably around 70ºF (21°C) for best growth. Nighttime temperatures shouldn’t drop below 50°F (10°C).
- Don’t rush basil. Without heat, the plant won’t grow well!
How to Plant Basil
- Sow seeds no more than 1/4-inch deep. Once seedlings emerge and have 2-3 pairs of true leaves, thin seedlings to one plant every 10 to 12 inches. Basil should grow to about 12 to 24 inches in height.
- For larger varieties, plant farther apart (about 16 to 24 inches).
- Tomatoes make great neighbors for basil plants in the garden—and on the plate!
How to Grow Basil
- Make sure that the soil is moist. Basil plants like moisture.
- If you live in a hot area, use mulch around the plants (the mulch will help hold in moisture and suppress weeds).
- During the dry periods in summer, water the plants freely.
- After the seedlings have produced their first six leaves, prune to above the second set. This encourages the plants to start branching, resulting in more leaves for harvest.
- Every time a branch has six to eight leaves, repeat pruning the branches back to their first set of leaves.
- Fertilize sparingly throughout the season with a 5-10-5 fertilizer.
- After about 6 weeks, pinch off the center shoot to prevent early flowering. If flowers do grow, just cut them off.
- If the weather is going to be cold or if a sudden frost is imminent, be sure to harvest your basil beforehand, as the cold temperatures will destroy your plants.
Make herbal vinegar using basil; it retains the flavor and makes a great gift!
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After I have frozen my basil leaves, what is the best way to defrost them when I want to use them? Just leave them out til they thaw? Should I take the frozen leaves out of the baggie to thaw, or leave them in?
Just drop 'em right in the soup! or stew, or whatever. If you don't want whole leaves floating around in the soup, chop them finely as soon as you take them out of the freezer. There's no value in thawing them first.
Which variables affect the flavor and scent of a basil plant?
Currently I have two basil plants that smell and taste quite different. I would not be as surprised if the second plant did not come from a cutting of the first. Plant A has a sweet, very spicy smell. Plant B smells much more green and grass-like, almost like fresh pesto.
Plant A is in the shade quite a bit and has a sandy soil that has not been given mulch or compost. It is in a medium sized pot.
Plant B is in a raised bed with my peppers and tomatoes. It is in a clay soil thoroughly mixed with sand and compost, with mulch on the top. It receives much more sunlight than Plant A.
Any insight into the flavor variations is appreciated!
As we understand it, the volatile essential oils in the basil leaf are largely what provides flavor, and there are many different compounds in those oils. Some compounds are produced more under certain conditions, or with certain genetics, affecting the composition of the oil. The flavor of basil can definitely vary with variety, but other factors are also in play even if two plants are the same type. Growing conditions, such as soil nutrients, temperature (keep consistently warm, and not too cool or hot), water (a mild drought stress may enhance flavor but can lower yield), etc. can affect flavor. Some compounds that produce flavor are created by the plant as UV protection, so sunlight duration, intensity, and quality can affect flavor; shade can sometimes reduce favorable compounds for flavor. One study suggests that yellow or green mulch can encourage the development of certain compounds that may favorably affect aroma and flavor. The health of a plant is another factor—if one is under more stress, or starting to flower, the flavor can change, sometimes becoming bitter. The age of the leaves also plays a part: Newer leaves usually have more flavor. How soon you taste the leaves after harvesting, and how you store them, can also make a difference. What plants are growing nearby can also affect certain plants (not always). Basil grown indoors is said to be less flavorful. Some Cooperative Extension sites advise not to over-fertilize, as lush growth can lessen the flavor. Hope this helps!
I bought a basil plant at the market, it is about 10 inches high looks and smells so good. I live in Bakersfield CA, we have 100 + temperatures the new few months. How do I keep it from dying?? I have a patio but no trees. Please help... THX
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