Commonly Used Cultivars:
Sweet basil (aka bush basil) - Seen in the picture above, this is the traditional basil that you will likely find seedlings for at your local big box store. It is the most common type and one of two that we are growing this year. It has a wonderful flavor and grows about 18" tall.
Genovese basil - The second type that we are growing this year. Used in pesto and is fast growing. Grows about 18" tall.
Lemon basil - Has a very lemony flavor. Good in chicken dishes or tea. Grows about 2' tall.
Thai basil (aka holy basil) - Used in Thai and Vietnamese dishes. Grows about 18" tall.
Tips and Tricks:
- Pinch off any flower stalks as soon as they appear
- Harvest small bits often to encourage the plant to bush out instead of growing tall and lanky
- They love full sun as long as the soil is kept moist (not wet)
- They do very well in pots or the 4" x 5" x 8" openings in the upturned cinder blocks that make up our beds
- In many big box store offerings, the plants can be subdivided with a sharp knife to give more plants per dollar spent
- They do not tolerate frost or even cool weather well, so wait until the nights are in the 50's before planting
Putting Up the Harvest:
- Drying
- Basil can be dried by cutting off the stem and hanging in a warm room for a week. To maintain flavor, pick off the leaves and keep them in an airtight container after drying.
- Freezing
- For a pesto base, process the leaves with a small amount of olive oil in your food procesor; then freeze in whatever airtight container you wish.
- For whole leaves, place in an ice tray with enough water to cover the leaves and freeze.
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