Lafayette County Master Gardeners: “Growing Basil from Garden to Kitchen”

Few herbs are as rewarding to grow as basil. Its lush green leaves, warm fragrance, and unmistakable flavor make it a favorite in the summer garden and kitchen. Whether tucked into a vegetable bed, grown in a container on the patio, or planted beside tomatoes, basil is an easygoing herb that produces generously when given the right conditions. With regular pinching and harvesting, a few plants can provide fresh leaves throughout the growing season.

Planting Basil

Basil is a warm-season herb that does not tolerate frost. Choose a sunny location where plants receive at least six hours of direct sunlight each day. Basil grows best in fertile, well-drained soil enriched with compost. Containers work especially well, provided they have drainage holes.

Basil can be started from seed indoors several weeks before the last spring frost or sown directly into the garden once the soil has warmed. Plant seeds shallowly, covering them with only a thin layer of soil. Keep the soil consistently moist while the seeds germinate.

When transplanting seedlings, handle them gently and space plants about 8 to 12 inches apart. Good spacing allows air to circulate around the foliage and gives each plant room to branch. Several plants grown together can provide an impressive supply of leaves for summer cooking and preserving.

Pinching for Bushier Plants

One of the secrets to productive basil is regular pinching. Basil naturally wants to grow upward, but removing the growing tip encourages the plant to produce side branches. The result is a bushier plant with many more leaves. Begin pinching once the young plant has developed several sets of leaves. Pinch just above a pair of leaves, removing the tender growing tip. Continue doing this every week or two as the plant grows.

Keep an eye out for flower buds. Basil leaves often become smaller and their flavor can change once the plant begins flowering. Pinching off flower buds before they open redirects the plant’s energy into producing foliage. If you have plenty of basil, however, allowing a few plants to flower provides food for pollinators and attractive blooms for the garden.

Maintaining Basil

Basil appreciates consistent moisture, especially during hot summer weather. Water when the top inch of soil feels dry, giving the plants a thorough soaking rather than frequent shallow watering. Water at the base of the plants when possible, to keep the foliage dry and reduce the likelihood of disease.

A layer of organic mulch around the plants can help retain moisture and moderate soil temperature. Avoid piling mulch directly against the stems. Basil generally does not need heavy fertilization. Too much nitrogen can produce abundant foliage with less concentrated flavor. If the soil is poor, a modest application of balanced organic fertilizer or compost during the growing season is usually sufficient. Remove yellowing or damaged leaves as you notice them, and harvest regularly to keep plants productive.

Common Pests

Basil is relatively trouble-free, but several pests may occasionally appear. Aphids can cluster on tender stems and new growth. They can often be dislodged with a gentle stream of water. Japanese beetles, caterpillars, and slugs may also nibble on basil foliage. Inspect the plants frequently and remove larger pests by hand. Keeping the garden clean and avoiding overcrowding can help reduce pest and disease problems. If you notice brown or black spots, wilting, or rapidly declining plants, remove affected material promptly. Good air circulation, careful watering, and healthy soil are important parts of prevention.

BASIL FLOWERS — Herbs are grown for their foliage, so pinch off developing flower heads as flower production signals the plant to stop foliage production and develop seeds. (Photo by MSU Extension/Gary Bachman)

Harvesting Basil

Harvest basil frequently once the plants are well established. The best time to pick is in the morning, after the dew has dried but before the afternoon heat arrives. Select healthy stems and cut just above a pair of leaves. Rather than removing individual leaves whenever possible, harvest entire stems. This encourages branching and gives you a larger harvest. Never strip all the leaves from a plant at once; leave enough foliage for the plant to continue growing. For the best flavor, harvest before the plant produces large numbers of flowers. If you have more basil than you can use immediately, it is time to preserve the harvest.

Storing Fresh Basil

Fresh basil is best used soon after harvesting. Unlike many herbs, basil can suffer from chilling injury in the refrigerator, causing the leaves to darken. For short-term storage, place freshly cut stems in a glass or jar containing a small amount of water, much like a bouquet of flowers. Keep the basil at room temperature and loosely cover the leaves with a plastic bag. Change the water regularly and use the basil within several days.

For longer storage, freezing is an excellent option. Whole leaves can be frozen, or basil can be turned into pesto and frozen in small portions for convenient use throughout the winter.

Preserving Basil: Simple Freezer Pesto

This easy recipe is a wonderful way to preserve a summer surplus. Freeze the pesto in small containers or ice-cube trays so you can use just what you need.

Ingredients

4 cups fresh basil leaves, gently packed

½ cup grated Parmesan cheese

½ cup olive oil

⅓ cup pine nuts or walnuts

2 cloves garlic

½ teaspoon salt, or to taste

Directions

Rinse the basil gently and dry it thoroughly. Excess water can make the pesto watery and contribute to freezer damage.

Place the basil, Parmesan, nuts, garlic, and salt in a food processor.

Pulse several times until the ingredients are finely chopped.

With the processor running, gradually add the olive oil and blend until the mixture reaches your preferred consistency.

Spoon the pesto into small freezer containers or ice-cube trays.

Cover tightly and freeze.

For the best quality, use frozen pesto within several months. Thaw portions in the refrigerator and stir before using. Frozen pesto is delicious tossed with pasta, spread on sandwiches, spooned over roasted vegetables, or stirred into soups.

A Garden Worth Growing

Basil rewards attention. A sunny location, regular watering, occasional pinching, and frequent harvesting are enough to keep plants producing for much of the summer. And when the garden begins producing more basil than the kitchen can handle, preserving that abundance turns a seasonal harvest into something you can enjoy during the colder months.