You can find basil plants (Ocimum basilicum) in your local nursery throughout the spring and summer. But most nurseries and big-box stores stock only one or two varieties, so if you would like to grow different varieties, seeds are your best bet. Start your crop indoors about four weeks before you'd put tomato plants into your garden (later works too, as long as the plant has time to mature before your first freeze). Sow each variety in a separate container at least six inches deep. Sift a thin layer of potting medium over the seeds, and water well. When they germinate, move the containers into a sunny spot. When the plants have one or two sets of true leaves, thin with scissors, leaving them spaced an inch apart. In another week, take them outside to harden off, then transplant into your garden.
Five Basil Favorites
- Sweet Genovese Basil. The perfect pesto basil. Full flavor, bright green leaf. Traditional Italian variety.
- Lemon Basil. Culinary, intense lemon flavor, bright green leaves. Great with fish and chicken or fruit salads
- Cinnamon Basil. Culinary, ornamental. Violet stems, lavender flowers. Cinnamon flavor, especially good with Middle Eastern and Asian cuisine. Delicious in fruit salad dressings.
- Purple Ruffles Basil. Culinary, ornamental. Ruffled purple leaves on a compact plant, with a scent of cloves and licorice. Makes a beautiful cranberry-colored flavored vinegar.
- Thai Basil. Culinary, ornamental. Attractive red stems and flowers, green leaves. Licorice-basil aroma. Essential for Thai cuisine.
Learn how to grow and use basil and other herbs:
The Herb Society of America's Essential Guide to Growing and Cooking with Herbs
To read Susan's review of this book, go here.
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