Basil
Ocimum basilicum
Features
Most Basil is classed as annuals, but perennial varieties are also grown. They include lemon basil, bush basil and sacred or holy basil. Basil has a wide range of colours from yellow-green, dark green and purple. They also produce small white flowers that appear during the summer months.
Growing Methods
Seeds should be planted in late spring to early summer. Seeds can be directly sowed into the garden 20cm apart, cover them lightly with seed-raising mix, firm down and water. You can also sow seeds in trays using moist seed-raising mix. When large enough to handle, prick them out of the trays and transplant into open beds or large pots.
Basil loves moisture so water regularly and feed with nitrogen-rich liquid fertiliser if growing in trays. If slugs or beetles arrive remove by hand. A bushier plant can be promoted by pinching the centre to inhibit flowering. Basil is a popular companion to tomatoes and capsicum as they are believed to improve their growth.
Harvesting
Fresh leaves can be picked at any time. Cut whole sprigs after flower buds have formed but before they open. Leaves and sprigs can be stored in oils or vinegars, dry leafs can be stored in airtight jars. Large bunches can be stored in water for a few days. You can also wrap sprigs in plastic wrap and store in the freezer for up to six months.
Uses
Basil is very popular in the kitchen especially in Italian, Mediterranean and Thai cuisines. Basil works well in salads and in combination with other herbs in tomato, vegetable and meat dishes. Add Basil towards the end of cooking to preserve there flavour. Basil tea is used as a remedy for travel sickness. Basil can be used around the home as pot pourris and sachets. Basil flowers are often used in small bouquets and other floral arrangements.
