Basil (Ocimum basilicum) is a popular herb that is can be easily grown in many home gardens as well as indoors on the window sill.  

Fresh basil leaves have much more flavour than dried basil which is why it is one of the most sold herbs in the garden centre. It can be purchased as a plant or started by seed.  

There are many different varieties of basil available. Some of the more popular ones are:

• ‘Genovese’ which is great for making Pesto.
• ‘Lemon Basil’, has a citrus fragrance and lemony taste ideal for salads.
• ‘Cinnamon Basil’ is spicy and is good for drying and tea.
• ‘Dark Opal Basil’ has purple leaves that have a nice spicy taste and scent.
• ‘Thai Basil’ is used in Thai cooking because of its anise flavoured leaves.
• ‘Sweet Basil’, is the basic basil that has a nice flavour and scent and is the most common of the basils.

There are lots of varieties to choose from and if you do not want to purchase a package of each variety, Mckenzie seeds have put together a package that contains 5 of the more popular varieties in one package. Each variety comes in an easy to grow pack that looks almost like a tea bag. The entire pack is placed in a soil filled container, making it very user friendly.

If you are planning to grow basil outdoors the seeds can be started indoors 2-3 weeks before the last spring frost. Follow the directions on the package. The seeds can be started in grower flats and then transplanted out or they can be directly planted into a container.

The container should have drainage and the soil that is placed in the container should be a rich, well drained indoor potting mix.

Many gardeners (including myself) prefer to grow basil in a container as it easier to look after. The container can then be moved outdoors when the temperatures warm up. It takes 4-7 days for the seeds to germinate depending on conditions. Young seedlings can be thinned out when the first set of true leaves appear.

Moisture is an important factor in growing basil successfully. Do not allow it to dry out but also do not keep it too wet as this will cause root rot. When the top of the soil feels dry give it a thorough watering  allowing any excess water to drain out. It is best to water the soil, rather than on the foliage.

To create a bushy plant, pinch out the tips which will cause the stem to branch out. Do not place the plants outside until all risk of frost has passed and the temperatures have warmed up as basil are heat loving plants that do not tolerate any frost at all. Fertilize plants every 10-14 days with an all purpose 20-20-20.

You can begin to enjoy harvesting the basil at any time and it is harvested throughout the season. The pinched out parts can be eaten and the young leaves can be snipped off when you want them. If you are harvesting the whole stem, clip the stem just above a pair of leaves and this will create new shoots that come from above the leaves.  

If you find that the plant is becoming leggy, give it a good pruning and it will rejuvenate itself by producing new young shoots. Always pinch out any flower spikes to lengthen the growing season, as the flowers will develop seeds causing the basil to loose its flavour.  

If the basil is in a container, it can be brought indoors before the first frost and be enjoyed for a few more weeks. Place it in a south facing sunny window where it will receive lots of daylight. It is an annual and will eventually die. 

-Jos

Jos VanHage owns and operates two Art Knapp Home and Garden Centres in Prince George:

·        Highway 16 west at Kimball Road

·        Highway 97 North at Northwood Pulpmill Road