Basil: a portrait of a star among herbs

Basil has become one of the most sought-after potted herbs. Here you can find out everything you need to know about the herb and how to grow it in your own garden.

Everyone knows the basil (Ocimum basilicum) probably from the Italian kitchen. There it seems to be inseparable from aromatic, juicy tomatoes. The popular mint family (Lamiaceae) but probably in India. It was specifically cultivated there 1000 years ago. However, the spice made its journey to conquer the world much earlier - basil was found in excavations in ancient Egyptian pyramids. The cold-sensitive basil settled in Germany in the Middle Ages. In the supermarket, the basil plants offered as potted herbs have now become an integral part of the vegetable departments. But somehow they always seem to say goodbye to the afterlife on the windowsill at record-breaking speed. We'll show you what you need to know in order to benefit from your potted basil longer. There is also all the information about cultivation in your own garden - from sowing to harvest.

Synonyms: basil, basil, royal herb

Grow basil yourself

Location
Like so many spicy colleagues, the basil prefers a location with loose and well-drained soil. In addition to cultivation in pots, cultivation outdoors is also conceivable - provided the temperatures are right. The basil does not like temperatures below 10 ° C. The pH of the substrate is optimal when it is between 6.5 and 7. Basil is also a heavy eater. It is therefore advisable to use a nutrient-rich substrate like our Plantura Organic universal soil to select. Even if the basil loves warmth, it should not be placed in full sun. Penumbra is perfect for the spice.

Do you now also want to plant basil in your garden? In our Growing instructions for basil you will find everything you need to know.

Propagate basil

Most commonly, basil is propagated by sowing. From March onwards, the seeds can be grown in the house in a bright window seat. Basil is one of the light germs. Therefore, the seed should not be covered with an overly thick layer of substrate. At room temperature, the seeds germinate within 7 to 14 days, depending on the variety. The early young plants can be put outside from mid-May. However, caution is advised: nocturnal temperatures below 10 ° C can quickly cost the plants, which are used to room warmth, their lives.

Because of the threat of cold, it is not allowed to sow outdoors before mid-May. Basil can also be propagated from cuttings. Young shoot tips with two to three pairs of leaves are placed in a special substrate for propagation of cuttings and root within a few days if the humidity is high. Basil shoots, which are sold in bundles for consumption, are usually no longer suitable for propagating cuttings. Too much time has passed after the cut and the rooting of the soft shoots is becoming increasingly difficult.

Tip: Sowing is very easy with the Plantura herb set, which contains basil in addition to other herbs. The set is supplied with a mini greenhouse, substrate and everything else you need for cultivation.

Basil: watering and fertilizing

Basil is thirsty - it needs to be watered daily on warm days. Wilting due to lack of water should definitely be avoided. That would mean unnecessary stress, which would lead to an increased susceptibility to illness. To reduce the likelihood of fungal infections, it is advisable not to water over the foliage. If the basil is grown in pots, it is advisable to supply the plant with water using a trivet.

If the spice is growing, it is done about every two months with a mainly organic bio-fertilizer like our Plantura Organic universal fertilizer fertilized. During the wintering period, additional nutrients do not have to be given as often. More information on the topic Fertilize basil can be found in our special article.

Basil: care

Basil does not need to be cut. However, attention should be paid to the way of harvesting. By only clipping out the tips of the shoots, you encourage branching. This can also prevent flowering and the basil forms even more leaf mass for use in the kitchen.
As already mentioned, basil is extremely sensitive to cold. Some varieties are a bit more robust than others and are therefore better suited for outdoor cultivation. However, wintering outdoors is impossible. The plants must be kept in a warm house throughout the winter. If they are placed in a bright window seat, they will grow even further - despite short days and relatively low light intensity. However, the suitability as a perennial plant depends on the variety. Some varieties cannot be overwintered despite their perfect location.

Unfortunately, many a devastating disease does not stop at basil either. If the popular spice is attacked by the Lucerne mosaic virus, all that remains is to destroy the plants. The infestation can be recognized by the inexorable yellowing of the leaves. When the leaves come into direct contact with water, a fungal pathogen causes leaf spot disease. For this reason, the basil should always be in a protected place in the garden.

You can find more about optimal care in our article on Basil care.

Purchased potted basil: measures to extend life

Who does not know it: The recently bought potted basil loses its leaves before it can even be harvested. Not to mention that the plant forms new shoots and provides more aromatic leaves. The potted herbs are not produced for long enjoyment. The basil plants can be transported from sowing to the supermarket within a very short time. Due to the intensive cultivation in the greenhouse, however, they are not really prepared for the stressful transport and the other growing conditions in the new home. In winter the basil experiences unpleasant and life-threatening temperatures for him during transport. That is a factor that cannot be influenced. However, the basil shoots in the pot are actually always way too dense. In order to make the climate more pleasant for the plants, the pot should be divided into four equal parts immediately and repotted with fresh substrate. Put the pots in a bright place. Especially after repotting, you need to pour on well. The first fertilization should not be long in coming if you want to achieve fast and strong growth. The plants are fertilized in production according to the motto “as much as necessary, as little as necessary” in order to save costs.
How to use the To pep up pot basil:

• Divide the pot into four equal parts
• Repot with fresh substrate suitable for basil
• Water the plants well
• fertilize soon to ensure adequate nutrient supply
• Snap out the shoot tips and thus promote branching

Basil varieties: aromatic variety

Countless different types of basil are available as seeds on the market. Differences can lie in the aromas, the color and size of the leaves, but also in the robustness of the plant. Black basil for example, can be an eye-catcher in the garden.

You can find a larger selection in our article on Variety of basil varieties.

• African blue: robust variety; is well suited for outdoor cultivation; red-veined leaves.
• Albahaca: Organic variety with uneven red-green variegated leaves.
• Aristotle: classic foliage; scented of cloves.
• Chianti: aromatic, red-leaved variety.
• Cino: Cinnamon basil.
• Corfu: Greek shrub basil; is characterized by compact and weak growth.
• Italian Star: particularly large leaves with an intense aroma.
• mammoth: strong-growing variety with large leaves.
• Napolitan basil: green-leaved variety with a peppery aroma.
• Pesto perpetuo: Variety with white variegated foliage.
• Piccolino: compact, small-leaved variety.
• Wildis purple: robust variety with purple colored leaves for outdoors.
• Lemon basil: characteristic lemon aroma.

Harvest and store basil

Parts of whole shoots and not individual leaves should always be harvested from the basil. This promotes branching of the shoots and replaces the pruning of the plant. However, the shoots must not remain without leaves. A few pairs of leaves must always remain in the lower part so that the plant can supply enough energy to manage the new shoot. By switching off, the flowering can be delayed and the harvest time extended. With good care, it is still possible to harvest fresh basil even in winter. Shortly before flowering, however, is the best time to harvest particularly aromatic leaves.

Again and again you can read that basil can be well preserved by drying. That is absolutely true - the usability of the spice is extended. But the herb loses almost all of the flavoring substances through drying, so that it no longer really tastes like anything. It is better to harvest fresh as needed and then use it directly. The freshly harvested leaves can also be shredded and preserved in olive oil. Then they give off their essential oils to the oil. The processing of the leaves to make basil pesto is similar. After all, this way the taste of the herb can be preserved for a few months. The greatest taste experience, however, remains the freshly harvested consumption.

Find out more in our article Harvest and store basil properly.

Basil: Uses and Ingredients

The essential oil of basil is responsible for the flavor. It consists of different components, the contents of which vary depending on the variety. The use of basil is mainly known from Italian cuisine. Tomato and basil seem inseparable here. Whether antipasti like tomato-mozzarella, pizza with tomato sauce, tomato soup or buscetta - where there is tomato in Italian cuisine, basil is not far. If the essential oil is obtained from the basil by distillation, it can be used as a flavor component for beverages. For example, basil oil is often a component of herbal liqueurs. Incidentally, basil is even called Cabbage for grilling used.

It also has a medicinal effect basic herb said. It is said to be effective for loss of appetite and flatulence. In addition, its essential oil has an anti-inflammatory effect thanks to the ingredient eugenol. However, basil is not used in medicine because the herb also contains methyleugenol. This substance is carcinogenic. It is true that one would have to consume a considerable number of basil leaves in order to obtain a questionable amount of the substance However, this negative side effect prevents the use of basil in medicine justifiable.