There's nothing like the fresh taste of basil. It's definitely one of the most popular herbs grown. You may be surprised to find out just how many different varieties of basil there are. They are typically divided into four different categories--sweet, purple leaf, Thai and scented.
Sweet basil is used for Italian cooking and is the staple for pesto. Purple leaf basil looks beautiful in gardens but is not quite as flavorful. Typically it's used in tossed salads and is excellent for tinting vinegars. If you're a fan of Indian or Asian foods, then Thai basil is just for you. It's beautiful to look at and the scented, pungent leaves add an extra kick to any dish. And finally, scented basils include cinnamon, lemon, lime and even licorice. Because of their flavors, they are better suited for fruit salads.
No matter which basil you grow, the rules for planting are basically the same. The best area for your basil bed is a location that gets full sunshine and has well drained soil. Enrich the soil with a rotted cow manure, compost or peat moss. Basil is very sensitive to cold conditions, preferring overnight lows that are consistently above 50 degrees and a soil temperature of at least 65 degrees. Take a look at your chives. If they're in bloom, it means soil temperatures are warm enough. To be safe, invest in a soil thermometer.
Basil can be planted by transplants or by seed. If you buy transplants, introduce them to sun slowly (this is called hardening off); otherwise they will wilt. Plant them as deeply as they are in the container.
The benefits of seeding is that you get a wide variety of basil to choose from. Start the seeds indoors six weeks before your last frost or when temperatures get warm enough that you can plant them directly into the soil. If you sow your seeds directly, spread them thickly and press them into the soil. Use a gentle spray when watering, because basil seeds are so tiny that they'll literally float away. Once the plants are established, keep them well watered especially during hot summer days. And don't forget to give them a shot of fertilizer at least once a month.
Once the plant is about 10 inches tall, feel free to start using the basil in the kitchen. By pinching it back, you'll make the basil bushier so there's more of it for you to use. You can pinch it by hand or grab a pair of garden shears.
When temperatures get colder towards the end of the season, basil will be the first thing to go in the garden. So that you won't waste the whole plant and can enjoy basil through the winter season, harvest the leaves and place them in a plastic bag. Put them in the freezer and once they're frozen, smash the basil to crumble it. Roll up the bag and keep it frozen. Then you can continue to enjoy pesto or pizza right through the winter.
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