Basil

Growing facts

Scientific name

Ocimum basilicum

Origin

Tropical Asia and Africa

Plant size

12–24 in bushy plants; compact types 8–12 in

Growth rate

Fast

Sun

Full sun; light afternoon shade in extreme heat

Soil

Rich, well-drained soil; even moisture

Soil pH

6.0–7.0

Pollination

Not needed for leaves; pinch off flowers to keep leaves coming

Cold hardiness

Killed by frost; leaves blacken below about 50°F

USDA zones

Warm-season annual in all zones

Harvest

3–4 weeks from transplant; 6–8 weeks from seed

When to plant (zones 9–11)

Feb, Mar, Apr, May, Aug, Sep, Oct

When to plant (zones 5–8)

May–Jun

Water

About every 3 days once established, without rain; more in heat, in pots and while young

Feeding

About every 21 days

Taste

Sweet, peppery and clove-like; Thai basil adds anise, lemon basil citrus

Nutrition

Vitamin K, in the small amounts used as an herb

Is basil safe to eat? Edible and toxic parts

What you can eat

• Leaves, fresh or cooked
• Flowers
• Seeds (some types), soaked into a gel for drinks

Toxic parts and cautions

• Good to know: Fresh leaves are safe in food. Concentrated basil oil contains estragole and isn't for regular internal use.
• Good to know: Basil downy mildew causes yellowing leaves with gray fuzz underneath; pull infected plants and choose resistant varieties.

Pets: Considered non-toxic to dogs and cats; a nibble is fine.

How to eat and enjoy basil

• Pesto alla genovese
• Caprese salad and on pizza
• Thai basil in stir-fries, pho and curries
• Infused in lemonade or cocktails

Basil varieties (7)

• Cinnamon · also Cinnamon basil

  A basil with purple stems and a warm, spicy scent.

  Taste: Cinnamon-spicy

• Dark Opal

  A deep-purple basil, as pretty as it is tasty.

  Taste: Sweet, slightly spicy

  Slower-growing than green types.

• Genovese · also Sweet Genovese, Genovese basil

  The classic large-leaf sweet basil for pesto.

  Origin: Italy · Taste: Sweet, clove-like

• Lemon · also Lemon basil

  A small-leafed basil with a strong lemon scent.

  Taste: Citrusy

  A related hybrid species, not true sweet basil.

• Napoletano · also Lettuce leaf basil

  A basil with huge, crinkled, light-green leaves.

  Origin: Italy (Naples) · Taste: Sweet, mild

• Siam Queen · also Thai basil, Thai

  A Thai basil with purple stems and flowers and a licorice scent.

  Taste: Anise, spicy

  Handles heat very well; slow to bolt.

• Spicy Globe · also Greek basil, Globe

  A naturally round, compact basil with tiny leaves.

  Great for pots and edging.

Pests and diseases to watch for

• Scale insects

  Small bumps, waxy or shell-like, on stems and leaf veins; sticky honeydew and black sooty mold below.

  What to do: Scrub small colonies off with a soft brush.

• Mealybugs

  White cottony clusters in leaf joints, under leaves and on fruit stems; honeydew and sooty mold.

  What to do: Blast off with a strong spray of water.

• Aphids

  Clusters of tiny soft insects on new shoots; leaves curl and get sticky.

  What to do: Spray off with water.

• Sooty mold

  Black, papery film on leaves and fruit that wipes off; it grows on honeydew.

  What to do: Control the insects making honeydew; the mold then weathers away.

• Spider mites

  Fine pale speckling on leaves, dusty undersides and fine webbing; leaves bronze and drop.

  What to do: Hose the undersides of leaves.