How to become a Basil whisperer
Basil is one of my absolute favourite herbs. It comes in different varieties and is particularly common in Mediterranean and Thai cuisine. It is also commonly used in fancy bar drinks. The amateur cook usually buys Basil in the supermarket, either packaged in small plastic bags or in pots. However, growing basil is super easy and the plants are also pretty to look at.
If you would like to become a basil whisperer too, all you need to know are the following basics.
The perfect location
Basil, being a mediterranean plant, loves the sun and its warmth. It thrives best on your windowsill starting from March, when the sun is already a little stronger, or outdoors from mid-May onwards. If you have a cold frame or greenhouse, you can start growing basil as early as April.
The types of Basil
Once you have found the perfect location, it’s time to sow. Now you just have to decide on a variety. And once you’ve had a look around the specialist shops, you’ll realize the sheer abundance there is: lemon basil, Thai basil, cinnamon basil, Genovese basil, aniseed basil, African basil… But beware: Seeds also have a best-before date. So don’t buy more than you will harvest in a year.
I usually grow the following mixture: https://www.brack.ch/samen-mauser-saatband-urban-gardening-basilikum-3-sorten-704929.
Watering rules
The soil should always be slightly moist. However, basil does not like wet feet either, as it is very fond of warmth. Make sure that your Basil plant does not become waterlogged when grown in pots. Otherwise, the roots could be attacked by fungus. To avoid this, you should water regularly, but not too much. Also make sure that you always water roughly the same amount at a consistant frequency.
The right care
As said, Basil likes warmth. Provided you have used a good soil for growing, you don’t need to fertilise your Basil. For my herbs, I use Ricoter Organic Herbal Soil (https://www.hornbach.ch/shop/Kraeutererde-Ricoter-Bio-Line-15-L/8130008/artikel.html (available at Hornbach).
Once your plant has grown a little, you can also start experimenting. For example, pinch out the shoot tips so that branching can develop. Make always sure that some healthy leaves remain. Pinching them off will increase your harvest. You can use severed shoot tips for cooking or place them in a glass of water to encourage root formation. You’ll have a new young plant in no time.
Conserving your Basil
The best way to preserve the Basil flavour is to wash, cut and then freeze the leaves. Drying is less suitable, as the valuable oils evaporate and the basil loses its flavour.
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