Common Basil genus Ocimum basilicum
Common Basil genus Ocimum basilicum
Monthly Theme: Bring on the herbs!
It’s time to bring on the herbs! If you enjoy cooking and have even a tiny yard, I’d strongly encourage you to plant some culinary herbs. Once you start growing your own herbs and cooking with fresh herbs, you’ll never go back to those store-bought jars of dried herbs. This month we are going to spotlight Common Basil genus Ocimum basilicum.
Before we get knee-deep into basil (yes, it can grow knee-deep), I’d like to offer you some suggestions for your first herb garden. Start with the herbs you use the most. Every chef needs fresh basil, oregano, rosemary, thyme, sage, and parsley. In Ohio, basil is an annual while parsley is a bio-annual. During the cold winter months, I bring my rosemary plant indoors. Oregano, thyme, and sage are perennials. So, once you get those perennial herbs started, you’ll have them for years to come. Keep in mind, you can start this winter by growing these indoors.
Back to basil. Common basil is also known as Sweet basil. Genovese is a common sweet basil variety, which is the one often found in grocery stores. This leafy green tender herb originated in India then spread to Southeast Asia and Africa. It has a delicious licorice-clove flavor. It adds a spicy scent and peppery taste to your dishes. This aromatic herb is used for cooking, for teas, and offers an array of health benefits.
Common basil is a member of the mint family and there are many different varieties. Some of those varieties include African Blue basil, Cardinal basil, Cinnamon basil, Holy (tulsi) basil, Globe basil, Greek (bush) basil, Lemon basil, Purple basil, and Thai basil. I’ve grown Common basil, Purple basil, and Thai basil. Basil can be easily propagated from a cutting placed in water until roots develop in a couple of weeks.
When growing Common basil outside, plant them next to asparagus, tomatoes, bell peppers, beets, oregano or marigolds. However, don’t plant them next to snap beans, anise or cucumbers. When I had a vegetable garden, I planted my basil next to tomatoes, which gave the tomatoes a flavor boost from the basil as well as keeping pests away from the tomato plants.
Here are some common problems when growing basil. Basil needs a lot of water and sunshine in order to stay healthy and thriving. If the leaves are wilted and discolored, apply a liquid nitrogen fertilizer. Be careful not to plant outside too early in the spring because the cold weather can stunt its growth. If there are white spots on leaves, your basil is getting too much light. If you see dark spots on the leaves, it might be cercospora leaf spot. To avoid this fungus, water from the bottom instead of overhead watering. Plants can get downy mildew and/or gray mold. To prevent mildew and mold, give your plants enough space to grow so air can flow around them.
Unfortunately, many insects love basil as much as we do. Some insects that can cause you problems include aphids (knock them off and spray with neem oil), leaf rollers (knock off moth eggs from the underside of basil leaves), slugs, snails and cutworms nibble on the leaves, and Japanese beetles can decimate a plant (I hand-pick them off).
Don’t let me scare you off – it’s really not that hard to grow basil. This plant is happy to grow inside or outside, in the ground or in pots. Plus, once you smell the unique aroma filling the air around your yard, you’ll want basil growing in your garden every year.
How to Plant
Plant in a sunny spot (6-8 hours of sunlight)
When growing basil indoors for transplant, start them 4-6 weeks before the last frost date.
If growing outdoors, sprinkle seeds after the danger of frost has passed and soil is 50°F. Cover with soil 1/4-inch deep.
Plant 12” apart and 16”-24” between rows.
Soil pH between 6-7
Smarty Plants Fun Facts
Common Basil Ocimum basilicum belong to Lamiaceae (mint) family
Dead-head the white spiked flowers to retain the flavor in the leaves
Pick the leaves often to encourage continuous growth
12’-51’ tall
General purpose fertilizer every 4-6 weeks
Protect plants from the wind
The More You Grow
The word "basil" comes from Latin word basilius, which means a royal or kingly plant. Basil seeds can be eaten as a replacement for chia seeds. Essential oil made from basil has antifungal properties, which helps repel mosquitos and other insects. Due to basil’s anti-inflammatory properties, it can help with stomach issues and gas.
Basil provides calcium, B vitamins, traces of iron, vitamin K, and antioxidants, which help eliminate free radicals from our bodies. Holy basil (tulsi) is used in Indian traditional medicine. Scientists have studied the possible benefits from the phytochemicals in Holy basil in relations to prevention of skin, liver, oral, and lung cancers. Other studies have found basil can reduce high blood sugar levels and high blood pressure. Tulsi extract was found to lower cholesterol and alleviate stress, anxiety, and depression. Of course, more research is required, but it is optimistic to see how many positive results can be found within one simple plant.
Here’s some interesting folklore around basil. Jewish people claim it helps them while fasting. Greek, Bulgarian, and Romanian Orthodox Churches use basil in their holy water. The ancient Egyptians believed basil opened the gates of heaven for a deceased person. In Europe, basil is placed in the hands of the dead for their journey to the afterlife. In India, basil is placed it in the mouth of the dying to ensure they reach God. Maybe that’s why one variety was named Holy basil.
Basil is used in many recipes; i.e., pesto, salads, pasta, desserts, and drinks. When my daughter and I were in Peru, we had a dish of delectable basil ice cream for dessert. Once you start your herb garden, you can harvest fresh basil leaves for your favorite recipes. That being said, I thought I’d leave you this month with a recipe for pesto. Happy gardening and cooking!
Basic Pesto
Ingredients
· 2 cups packed fresh basil leaves
· 1/2 cup extra virgin olive oil
· 3 tablespoons pine nuts
· 2-3 crashed garlic cloves
· Salt to taste
· 1/2 cup freshly grated parmesan-reggiano cheese
Instructions
Rinse basil, pick off leaves, and dry lightly. Combine basil, olive oil, pine nuts, garlic, and salt in a food processor or you can use a mortar and pestle. Process until smooth and creamy; scraping sides as needed.
Transfer pesto to a bowl and add grated parmesan-reggiano. Pesto can be kept in the refrigerator for one week or it can be frozen.