Growing Organic BASIL

History and Varieties

Basil is a flavourful, aromatic herb that is most often used in Italian dishes such as Pesto or prepared with fresh tomatoes and cheese. Basil likes warm garden temperatures and for us in the Pacific Northwest the season is mild but often not warm enough for basil to thrive without some protection.
There are many kinds of basil, some traditional and some newer fun flavours and colours.
The preferred choice for classic pesto recipes is Genovese basil. Sweet basil is also a good choice. Try to find a fusarium resistant variety and one that is named and described as a good Pesto variety.
Lemon basil is a fun citrus scented herb that can be used for salad dressings and soup flavourings.
Thai basil has a cinnamon like scent and flavour and is an interesting addition to vegetarian dishes.
Purple basil is a fun colourful addition to summer salads, and is similar in flavour to sweet basil.

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Sowing, Planting and Growing

Basil is easily propagated by seed. There is a big difference in flavour and overall vigor in different varieties and from different seed sources. It is worth paying a bit more for named fusarium resistant basil seed varieties from reputable seed houses. All the work you put into the crop will be for nothing if you don’t much enjoy the outcome.
Remember to be patient and seed basil last in the cycle of spring sowings. In the Pacific Northwest, where we are, that is in late april or early may. The seed grows quickly and in 3-5 weeks you are able to transplant it into flats or pots.

These transplants need to be kept inside or on bottom heat in an othwise cold greenhouse or mini greenhouse until june 10-15. It is possible to plant out basil earlier but we have found that the june planted plants surpass the earlier plants every time, so again some patience is required.

At this time the transplants are ready to be planted out into their final location in the garden. Basil prefers a sheltered site with rich well drained soil. Prepare the garden bed and consider double digging it so that you can plant intensively and ultimately get a bigger harvest from a smaller space. Add some well rotted organic manure or compost and an organic amendments mix and dig this into the bed. You can do this anytime up to a few weeks previous to planting.
Again some patience is needed as the transplants often look small at this point and will improve immensely after the first few weeks in the ground.


We have the most success, (measured in larger more succulent and flavourful leaves and more side shoots), when we plant basil out in the garden under our mini greenhouses. Basil also does well mixed in with the tomatoes and climbing cucumbers in our bigger production greenhouse, but not as well as in the small space of the mini greenhouse. We attribute this success to being able to maintain a more constant environment in a smaller space that meets the specific needs of the particular crop. Planting basil under cover also allows the naturally perennial basil plant to stay warm enough to keep producing leaves later into the fall.

Feed your crop a few times during the season with a balanced organic liquid fertilizer, to
keep up the strength and vigor of your plants. Do not overfertilize however as this will
result in an inferior flavor and a less hardy plant, more prone to insect attack.

Harvesting

It feels like summer is truly here when basil appears abundantly in the garden. What started as small transplants have suddenly become big enough for the first harvest.

Harvest your basil when it is 6-7 inches tall, and has a full set or two of leaves above a leaf node that has two new shoots already formed. Always harvest in dry sunny conditions after the dew has dried because any moisture may cause the leaves to go black after harvest.
Harvest basil by pinching (with thumb and forefinger or small sharp knife) the stem, above a leaf node. See picture below. Pinch at the stem and not by the individual leaves because basil leaves bruise easily.
Harvesting before this time will definitely set the plant back and may kill it. It is also important to harvest basil before it flowers to keep the plants from becoming woody and less productive.

The plants will grow vigorously after this first harvest and many side shoots will appear.
These shoots should be harvested in the same way as before, by pinching when a full set
or two of leaves have formed above a leaf node. Two new shoots will be left behind and
will grow for the next harvest. .

Rinse lightly, if at all, to preserve the flavour and colour of the leaves.


Using your Basil Harvests

Pesto:

3 medium cloves of garlic
½ cup pine nuts, walnuts, almonds or peanuts
2&1/2 cups fresh packed Basil leaves
½ cup extra virgin olive oil
½ cup grated parmesan cheese
salt to taste

Peel and mince garlic
Slice basil leaves into smaller pieces
Add basil, nuts, parmesan and garlic to blender or food processor and blend until well mixed.
Then add olive oil, in a slow steady stream.
This will form a smooth paste
Serve 1-2 Tablespoons on each serving of hot pasta,(classically spaghetti noodles).
Add more grated parmesan on top.

Pesto will keep up to several weeks in the fridge. Keep it in an airtight container and add extra oil on top to reduce discoloration.
Pesto keeps even longer in the freezer, but the parmesan should be left out and added when the pesto is actually served.