Overview: Basil is a an annual herb closely identified with Italian cooking, although it is originally from India. Today there are dozens of different basil varieties, some with the familiar lemony tang and others with spicy and exotic scents and flavors. They all grow easily in warm, sunny weather as tender annuals. The leaves are commonly used in cooking, but the flower buds are also edible.
Latin Name: Ocimum basilicum Common: Basil
Zone: Tender Annual
Size: Varies with variety. ‘Sweet Basil’ can reach 6', but grows to about 3' for most gardeners. There are also short 6" dwarf varieties, which work especially well in pots.
Exposure: Full Sun
Bloom Period/Days to Harvest: You’ll want to prevent your basil from blooming for as long as possible, by harvesting or pinching off the top sets of leaves as soon as the plant reaches about 6" in height. If the plant sets flowers, it is on its way to going to seed and will not be bushing out with leaves. Once a basil plant goes to seed, the existing leaves lessen in flavor.
Description : Basil is a member of the mint family. The extremely aromatic leaves also have a delightful variety of flavors from the slightly lemony mint of ‘Sweet Basil’ to cinnamon, and licorice. Leaf color spans from rich green to deep purple, with smooth or crinkled leaves. The flowers are insignificant, but very popular with bees.
Design Tips: Basil is traditionally planted along side tomato plants. It’s said they help each other grow, but it may just be for convenience in harvesting. Basil does not need to remain in the vegetable or herb garden. Some of the shorter, purple varieties, like ‘Spicy Globe’, actually make nice edging plants in the ornamental garden, if you don’t have problems with animals.