By Veronica Sliva
Basil (Ocimum basilicum), is a member of the mint or Lamiaceae family and has been around for thousands of years. It is thought to have originated in India where it was used to protect the dead in the afterlife and was later found in the tombs of the Pharaohs indicating that the ancient Egyptians used it in embalming.
We associate basil mostly with Italian and Asian cuisine. There are two main types, Sweet and Thai.
Types of basil
There are over 35 different types of basil and more than 160 cultivars. Sweet basil (Italian) has bright green leaves with a mild, peppery taste and is an ingredient in pesto, as well as many Mediterranean-inspired dishes like caprese and Margherita pizza. Genovese is a popular variety for these classics.
Thai basil is important in Vietnamese and Thai dishes. The leaves and stems are a purple hue and have a spicy, liquorice-like flavour that adds pungency to dishes. In Thailand, it is used in salads, stir-fries and curries; in Vietnam, in pho (Vietnamese soup).
A third type, Tulsi or Holy basil (O. tenuiflorum) is a different species often used in ayurvedic (herbal) medicine as well as cooking. It is highly valued in Hindu culture where the leaves are used to scent temple water and it is believed to help the soul ascend to heaven.
How to grow basil outdoors and in containers
Basil is easy to grow. It is a great herb for beginning gardeners whether you plant seeds or buy small transplants. It is an annual that can be grown outdoors in summer or indoors year-round.
Basil does best in six to eight hours of full sun. It loves heat, so wait a few weeks until after the danger of frost before planting seeds or transplants. Grow in fertile, well-drained soil. Space plants 30 cm (12 in) apart.
In containers use a potting mix formulated for container growing. Do not use garden soil. It becomes very compacted and limits the plant’s ability to take up needed oxygen through the roots. The plants will not thrive.
Basil prefers moist soil, so do not let the plants dry out. Pinch back to encourage branching.
Growing basil indoors
Place plants in a spot that receives at least six hours of sun. Alternatively, you can use “grow” or fluorescent shop lights. Plant in a potting mix specially formulated for container plants (not garden soil!)
Be sure your pot has drainage holes to avoid root rot. Feed with a weak fertilizer (half strength) solution every couple of weeks. Pinch back regularly to encourage more growth.
A very easy way to grow basil indoors is in a small hydroponic unit. There are many brands available in large and small sizes. I use an Aerogarden. Follow the directions that come with the unit. The plants grow directly in water or a soilless medium, so moisture and nutrients are delivered directly to plant roots, and a built-in grow light provides the necessary light. The results are impressive.
Harvesting and storing basil
ick leaves/stems from the top of the plant (it encourages new growth). Do not refrigerate basil. It does not like the cold and will turn an unappetizing brown. Simply place leaves in a bowl of room-temperature
water until you need them.
Put a few stems in a glass of water (don’t submerge any leaves) and place them on a window sill. In a couple of weeks, roots usually develop. Either leave them to grow in water (change it frequently) and snip away as needed, or you can plant up the rooted cuttings to use as transplants.
Though you can dry basil, it just doesn’t have the same aromatic quality of fresh leaves.
Freezing basil
Many smart gardeners preserve their harvest by freezing chopped basil with olive oil and storing it in ice cube containers. Here is how:
- Wash and dry the leaves. I don’t use the stems.
- Chop up the basil. You can use a food processor, but I find chopping by hand minimizes bruising the leaves and you can control the consistency better.
- Mix the chopped basil with olive oil (about a 2-to-1 ratio of oil to basil).
- Spoon the mixture into an ice cube tray and freeze.
- Once the cubes are solid, store them in an airtight container for up to a year.
