Growing basil can be a satisfying adventure if you know how to grow it (and it needs special treatment). But most of us kill it, as we do with other herbs that we just use for decoration (which actualy isn’t very much).
Pay some love and heat, and don’t go shopping again for basil, because you’ll have plenty. Here is how you do it: seed through harvesting. First, it require warm soil. Ideally, soil will be around seventy degrees F when sowing. If the soil isn’t warm, the basil seeds will not sprout; they’ll just rot. Once the soil’s warm, germination is fast, frequently within a week.
How to Grow Basil
At this point what emerges will have round shape and be smooth: those are called cotyledons. They aren’t the true leaves. In fact, they’re there only to sustain life of seedling. Wait until the true leaf appear. Those hold important oils that make the aroma. Wait for the true leaves to appear because that’s when essential oils that give basil its scent naturaly start forming.
To get it to grow well, you have to pinch it. Sounds bad, right? But it’s actualy good. How does it work? Don’t do this till the plant has grown about six inches. When it’s that big, cut off the tips of highest set of leaves. By removing growth, you force the plant to make more growth. If you don’t pinch the basil, it get long and lanky. Instead of branching out, it stretches toward light. By cutting the tip, you tell the plant to expend its energy in producing side stems. Suddenly you have a bushy plant, not just one tall stem.
Pinch again in another week or two. And again. And again. Before long, you’ll have a shrubby thing, dense with foliage, but no single stalk.
Some varieties is more compact than others. For example, globe basil is compact. This would of been good in a small pot on the windowsill. Genovese basil want more room. Let it stretch out and develop its full flavor. Thai basil is special: purple-stemmed with a unique flavor all its own. Match your space to the variety. Big varieties such as African blue basil won’t work well in a small pot.
Most failures stem off overwatering. Basil doesn’t like soggy soil; it rots the roots. If they’re harmed in any way, the stems will go black. Don’t let it sit in sodden soil. Moisten the soil and don’t drench the foliage. Fungal spots love wet leaves. Water the base of plants. Allow it to drain off. When surface inch or so has dried down, do it again. It’s a matter of keeping up with the beat.
Leaves turn bitter when the plant flowers. If you see a white spike emerging anytime, remove it immediately. When it goes to flower, it starts to shift its energy toward reproduction and in that transition, leaves turn bitter. Some folks leave the flowers for bees. But if you’re interested in good flavor, you need to control the plant’s natural cycle and you have to go out and cut off the buds.
A summer plant, basil hates cold and loves warmth. If spring comes late, start seeds indoors. Be gentle with them when you harden them off, moving them outdoors gradualy. Put them in a spot that gets full sun.
Believe me: It’s worth the trouble. Nothing beats fresh basil from garden, especially compared to basil from the store. It reflects the care you’ve put into livig it.