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Basil
Ocimum basilicum 
Labiatae / Annual

Ah! Basil, king of herbs! (Rosemary is the queen...) To grow it well, here's what you need to know:

  • Basil requires warmth to grow (50 degrees minimum temperature) and requires heat (80s and 90s) to thrive. This is good since it describes our climate from April through October, and sometimes through November.

  • Basil requires at least 5 hours of direct sun a day.

  • Basil needs well-drained soil with near-neutral pH.

  • Basil is a leaf crop, so it requires more moisture than most herbs; however, too much moisture is deadly. If your basil is dark green and growing well but the leaves are tough, it needs more water.

  • Add compost to the soil when you plant basil. Because it is a fast, leafy grower it likes richer soil than most herbs. By adding ample compost, you will avoid the need to fertilize constantly. By feeding the soil and keeping nutrients constantly available to the plants, you avoid the feast/famine routine that being dependent on chemical fertilizers creates. Plants are healthier if they absorb nutrients from the soil rather than being fed blue stuff from the garden center. (I've always thought it was funny that soluble fertilizers are blue. If your plants turn yellow, just feed them this blue stuff; everyone knows yellow and blue makes green...)

  • Basil likes to be appreciated. Cook with it often and you will have nice bushy plants that are constantly putting out tender new shoots. To harvest, pinch off tips that have one or two sets of leaves. You can also pick and cook with flower buds that are 1/2 inch or smaller. If the tips are so tough that you can not snap them off between your thumb and forefinger, your plants aren't growing fast enough and probably need more water or nutrients.

  • If the stalks become woody and stop producing, clip plants back by 1/3 and apply fresh compost or fertilizer.

Genova or Genovese Basil is the standard by which other basils are compared, and what people want when they want a basil for pesto. Genova is a special Italian strain that is sweet without being cloying, and spicy without having too much clove scent. The leaves on fresh new growth are about 3-4 inches long and 2-3 inches wide. Plants in the ground can reach 5 feet, but it's best to keep them pruned to about 3 feet. It thrives in our summer heat. Overall, Genova Basil has been the most vigorous and longest producing variety in our climate. African Blue Basil  A sterile hybrid, it blooms but doesn't produce seed, so it's alright to let the flowers develop. The stems are streaked with maroon and the small leaves have maroon veins and streaks on the reverse. The 12-16" spikes with pinkish-lavender blossoms cover the plant. Plants in the ground grow 4-5' in height and width and  bloom continuously until killed by frost. An occasional trimming of the faded flower spikes will help keep it bushy. The scent is delicious and works well in vinegars and in small quantities in cooking.
Cinnamon Basil has a small- to medium-sized leaf with dark stems and blooms touched with bronze. The scent has the richness of basil with an added spiciness that is especially delicious with summer and winter squash and fresh fruits. Cinnamon Basil is perfect to use in bouquets with zinnias, etc. because it provides greenery and fragrance, and because it will 'go to seed' and stop producing if you don't harvest the flowers. Plants can reach 3 feet in height and width. Cuban Basil is a small-leaved variety whose flavor and scent make it a close second to Genovese. The small leaves are always tender, it is slow to bloom, and it is a vigorous grower that can reach 3 feet. And though no basil loves cool weather, this variety is the most tolerant of cool temperatures. Another likely candidate for the winter windowsill. Basil Basilico Greco (Ocimum minimum Basilico Greco) Tiny leaves on a compact plant. Flavor very similar to Genovese. Very ornamental, forming beautiful, compact green mound. Flavor is superb, bitter-free, and the leaves just the right size for use in salads and vinegars.
 Holy or Sacred Basil (Ocimum sanctum) is a specific variety grown around outdoor Hindu temples, and is considered a sacred plant. There are a few different varieties of basil that are often called Holy, but Ocimum sanctum is the true variety. It is not as leafy or bushy as most basils, but is appreciated for its fragrance. The small leaves are about 1/2" long and the plant grows 1-1/2 to 2' high. It can be grown in mixed flower borders or in a pot on a patio, placed where it will be brushed against to release the intoxicating fragrance. Keep holy basil flowers picked to keep it going. Lemon Basil, ‘Mrs. Burns’ An heirloom variety with a profusion of light-green, small-leaves and a wonderful citrus fragrance.  It is a heavy bloomer, with bloom stalks reaching 8-12 inches. If you walk into the garden one day and realize your lemon basil has more blooms than leaves, it responds well to being cut back and fertilized. Lemon basil is delicious in tea, vinegar, jelly, and with seafood. The blooms are nice for providing background and fragrance in a bouquet without taking over. Lime Basil Similar in appearance to lemon basil, but with a hint of lime zest. Very nice! 
Miniature Basil More disease resistant than other bush varieties, this miniature version has excellent fragrance and flavor, very similar to Spicy Bush. One special feature of small-leaved basils in general is that the leaves remain tender. New Guinea Basil Similar in appearance to African Blue Basil, New Guinea has green arrow-shaped leaves suffused with dark purple. Flowers are light violet with purple splashes. All parts of the plant are heavily anise-scented. Napoletano Basil A wonderful variety from Southern Italy with large, light green crinkled leaves that have a tender texture. The taste is similar to Genova basil. Use chopped over fresh tomaotes, in pasta, or use them as chicken breast wrappers on the grill! Also, the perfect size for layering on sandwiches.
Osmin Purple Basil Dark shiny purple with a jagged edge on the leaves. Leaves are smaller than Red Rubin. Like other purple varieties, it is nice to use chopped fresh without cooking so the color is retained. Purple Ruffles Basil is loved for its large, dark-purple, crinkled and puckered leaves. To have the best luck with keeping this variety purple, don't try to plant it too early. Purple Ruffles gets off to a slower start in the greenhouse, and the seedlings must be picked over to remove the green freaks. Look for plants that are solid purple, make sure to keep it in full sun, and keep it properly fed and watered. The aroma of Purple Ruffles is rich and spicy and a little more anise-like than the flavor of Genova Basil.

Red Rubin Basil is an excellent strain of re-selected Dark Opal (standard purple basil) that has slightly larger leaves, a deeper purple color, and almost no green seedlings. Plants can reach 3 feet, with pink blossoms against dark purple stems and bracts. I can't resist letting mine bloom for a while before I deadhead because the color combination is delightful. Wonderful for garnishing, bouquets, and tinting vinegar and jelly. Best used fresh and coarsely chopped, sprinkled on top of dishes like pasta, omelets and salads, because it turns green when cooked or mashed. The flavor is a little sharper than Genova Basil. 
Thai Basil has medium-sized leaves brushed with purple and dark stems. The flowers are a deep mulberry-purple and appear in a unique pyramidal shape that is fascinating to watch develop. The sweet anise-scented leaves are used in Thai and Vietnamese cuisine. It is also beautiful for garnishing and flower arranging.    

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Pete's Herbs • 5920 Chisolm Road • Johns Island, SC 29455 • 843 559-1446 • petes.5920@juno.com