Basil

Basil:

• Why you should grow it:
  • Companion plant to tomatoes – improves flavour and repels insects
  • Many varieties, Sweet, Thai, Lemon….
  • Easy to keep inside or outdoors
  • Flowers are great for pollinators
  • Fairly pest and disease-free

• How to start seeds
  • Moist, not wet, seed starting soil
  • Once seedlings sprout, they need about 6-8 hours of good sun
  • Mist on the top before seedlings appear, and water from the bottom for good seedling root growth
  • Re-pot once seedlings get about an inch tall to prevent overcrowding
  • Continue to re-pot until you can plant outside or until adequate pot for keeping indoors (about 4 – 6 inches in diameter)

• Tips for growth
  • Water well – always moist and if in a pot, water from the bottom
  • Need about 6-8 hours of good light per day (indirect or direct)
  • Plant next to tomatoes
  • Add mulch around the base during the peak of summer to prevent drying out
  • Pinch back the top of the plant to promote a bushier growth

Photo: Humming Homebody

• Harvesting
  • Pinch of the top leaves regularly for continuous growth
  • Take the whole leaf, don’t leave a stub as it can take resources away from growing new leaves
  • Can take stems, store in water in the fridge for about a week
  • Trim off flowers to continue the life of the basil
  • Store the leaves by drying them, if you blanche them first they will keep their green colour
  • Make pesto
  • Blend leaves and oil and freeze in cubes

• Saving Seeds
  • The basil will eventually flower at the end of its life
  • Leave the flowers on the plant for as long as possible – the longer the seeds are dried on the plant, the more food is stored increasing the shelf life of the seed
  • Harvest after a few dry days to ensure flower is as dry as possible
  • Snip off flowers and shake into a paper bag
  • Seeds should shatter when smashed, so may need more drying in a sunny window
  • Label with variety and year and store in a paper or plastic bag in a dry, cool area

Photo: West Coast Seeds