Basil in the Garden, Basil in the Kitchen

Basil is an easy herb to grow from seed, which makes it a favorite with gardeners. It grows nicely as a companion plant with tomatoes, and needs similar growing conditions. Plenty of full sun, fertile soil, and regular watering make basil thrive. Non-dwarf plants reach 2 to 3 feet in height if left as untrimmed ornamentals. Mature size depends on the variety of basil.

If you are growing basil to use, trim the branches to a leaf axil instead of simply pulling off leaves to use. The plant will branch and regrow from the axil with renewed vigor. Look for an axil with baby leaves already beginning to grow, and cut just above that point. The plants will become shrub-like, covered with multiple usable tender leafy shoots. An example of where to prune is pictured.

Cut basil for use before the flowers form. As the flowers develop, the leaves become bitter, and the quality of the herb diminishes. The flower buds develop at the terminal ends of the shoots in a whorl of leaves. When you notice that the tips of the basil branches are beginning to form a whorl of close-set leaves, it is time to cut the herb. Cut at the axils to promote continuous growth, and you will be able to harvest top quality basil all summer.

To save your own basil seed for next year's crop, allow some of the flower heads to bloom and develop seeds. Allow the seed heads to mature and dry on the plant. Gather the seed heads when they are dry and before they burst open and scatter seeds on the ground. Store the seeds in a paper envelope. Plastic bags or airtight jars can trap moisture and encourage mold to form on the seeds.

Sweet basil is the familiar pesto basil, with large green leaves and a sweet pungent flavor. Use sweet basil fresh or dried in cooking. The bright green leaves are pictured.

Purple basil has a sweet, spicy taste. Use it as you would sweet basil. The flowers on purple basil are lavender or pink, lovely against the dark leaves. It is often grown as an ornamental, and is equally popular as a culinary herb. Opal basil, a variegated variety with semi-ruffled leaves, is pictured.

Licorice, cinnamon, lemon and other specialty varieties of basil each have flavor qualities that mimic their names. Licorice basil is pictured, with a flower stalk beginning to bloom. This plant will produce seeds.

Source:
Personal experience