Welcome to my "now what?" series. This is part of my Food Storage Prepping in the Garden collection to help you better understand what you are growing and how to use your harvest.
I grew Basil. Now what?
Basil is such a fun and easy herb to grow. As an added bonus, there are several types of Basil with many different flavor profiles.
Before I get started on the “what now?” portion, I’d like to explore the different types of basil.
It is estimated that there are over 100 varieties of basil, with some cultivated for more than 5,000 years.
Italian Basil – This is the classic, famous, basil used in a variety of dishes including Pesto, Caprese salad, Tomato sauce and Bruschetta.
A few of my favorite Italian Basil varieties include Genovese basil, Lettuce leaf Basil and Sweet Basil large Leaf. Lettuce Leaf Basil can actually be used for basil lettuce wraps.
Dark Purple Opal Basil - Purple Opal's leaves have a sweet, anise-like flavor. The beautiful foliage and lavender flowers of this plant also make a wonderful addition to any garden.
Lime Basil - Originating from Thailand, Lime Basil can grow 2 feet tall with bright green foliage. Lime Basil has a zesty flavor with a citrusy aroma.
Thai Basil - Thai basil has a slightly spicy flavor with strong, aromatic hints of licorice and anise. Thai Basil can handle high heat, which makes it a top pick for stir fries, southeast Asian dishes, and creamy curry pastes.
Holy Basil - Holy basil is another type of basil native to Southeast Asia, and it's easy to confuse it with Thai basil, as it's sometimes referred to as "Thai holy basil." Thai Holy Basil is often used for teas and medicinal preparations. the Thai basil has a licorice-like flavor with a slight spiciness, whereas the holy basil is a bit more peppery with a subtle sweetness.
Dwarf Greek basil - Cute little compact plants are only 6-10” tall and are great for growing in containers. It has a spicy, slightly anise flavor.
Ocimum basilicum (Sweet Basil): It is highly aromatic and generally grown as an annual.
Ocimum africanum (Thai Holy Basil): Tulsi Kapoor. Used in healing teas and specific regional dishes.
Ocimum kilimandscharicum (Camphor Basil): Known for its strong, pungent, medicinal fragrance. Often used for teas or as a natural insect repellent rather than cooking.
I am planting ALL of the Basil seeds this month!
Now that we have a basic breakdown of a few favorites, let’s review when to start harvesting and how to care for your basil plants.
When to Start Harvesting Basil
As soon as your plant has eight leaves or more, you can pinch off a few to use. Don’t over harvest at first. Once your plants are established, harvest regularly for optimal productions.
Caring for Basil Plants
Basil plants like to stay consistently moist but not waterlogged. Basil plant generally are not susceptible to diseases, which makes them a perfect companion plant in your garden.
If your basil plant starts to “bolt” (produce flowers), it is important to pinch off the flowers if your goal is to continue harvesting basil leaves. If your goal is to harvest basil seeds, allow the plant to continue flowering.
You don’t have to toss those flowers!!! I make a delicious PURPLE Basil ices tea from my trimmings.
Ways to use Basil
Honestly, the possibilities are endless! I’ll share a few of my favorite recipes posted at Mary’s Heirloom Seeds and I’ll have more on the way.
One easy way I use to preserve Basil from my garden is to blend Basil, Garlic and Olive Oil in my blender until smooth then pour into ice cubes and freeze. I can then add a cube or 2 to a future dish.
Fresh from the Garden Veggie & Couscous Salad Recipe
Roasted Tomato & Basil Soup Recipe
Garlic Scape Pesto with Zucchini Ribbons
