Basil Herb Denton County Master Gardener Association

Herb Team Shirlee Singer

Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas cooperating.

Basil Lore • Known as St. Josephs Wort • Native to Asia most especially

India • The word Basil is Greek for

King, thus “king of herbs”. • Basil is believed to have grown

in the spot that Helena, mother of Constantine, found a piece of Christ’s Cross and is used in the preparation of holy water in the Greek Orthodox Churches.

• English royalty used for baths and medicine.

• In India it was used in courtrooms to have Indians swear their oaths upon.

Basil in Other Countries • In Italy basil symbolizes love. An Italian suitor

showed his love by wearing a sprig of basil in his hair to win his hearts desire.

• In Mexico people would keep basil in their pockets in hopes that the man or woman that they loved would return their love forever.

• In Romania, a man would give basil to his love and they would officially be engaged.

• In legend, if you took basil every day it would ward off attacks from the fire-eating dragon or Basilisk (snake).

2000 Year Medical History in Many Countries

• Treat Stomach, kidney & blood ailments

• Treat colds, warts and intestinal worms

• Recommended for snakebites, for chills, coughs, skin problems

• Reported to kill bacteria on the skin.

• Soothe the stomach

• China

• Europe

• India

• Malaya

Health Benefits Today • Contains polyphenolic flavonoids:

antioxidants that prevent cell damage.

• Contains eugenol, citronellol, linalool, citral, limonene and terpineol: anti-inflammatory and anti-bacterial properties

• Contains high beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin, which act against oxygen-derived free radicals that play a role in aging.

• Zea-xanthin filters harmful UV rays in the retina that helps protect against macular disease in the eye.

• Excellent source of iron: A component of hemoglobin inside red blood cells.

Health Benefits Today • Vitamin A is essential for vision, healthy

mucus membranes and skin. • Basil is at the top of the list for foods with

Vitamin K, which plays a role in blood clotting and bone strengthening. Supports nervous and immune systems. Keeps blood sugar stable. oAnimal studies indicate basil stimulates

the immune system by increasing production of disease fighting antibodies by 20%.

• Basil is listed on the FDA’s GRAS (Generally Recognized as Safe) herb list.

One Negative for Health

• Basil also contains pro-cancer substances such as the chemical, estragole, which produced liver tumors in mice. • From Journal of National Cancer Institute. • The cancer risk remains unclear.

Basil Scientific Classification

• Kingdom: Plantae • Order: Lamiales • Family: Lamiaceae

(Mint) • Genus: Ocimum • Species: (next slide) • Cultivars:

Different Species & Hybrids

• Ocimum Basilicum – Best known cultivars • Ocimum Americanum – Lemon and Lime Basil • Ocimum Sanctum or Tenuflorum –Holy Basil • Ocimum Citriodorum - Greek Column Basil and

Thai Lemon Basil • Ocimum Gratissium – Clove Basil • Ocimum Minimum – Greek Bush Basil and Greek

Spicy Globe Basil • Ocimum Kilimandscharicum x Basilicum –African

Blue Basil (a sterile perennial hybrid w/ camphor scent).

• Ocimum basilicum x americanum – Spice Basil sometimes sold as Holy Basil and Sweet Dani Basil, large-leafed green basil with lemon scent.

Holy Basil Native to India • Ocimum tenuflorum • Hindus Tulasi, a

plant sacred to Hindus in India.

Types of Ocimum Bacilicum

• Basil varieties come in shades of green, purple, and bronze.

• Basil is a member of the mint family with distinct flavors of lemon, cinnamon, sweet basil (in Italian dishes), clove, and licorice.

• Some basils are more ornamental than flavorful, with some more beautiful to look at than taste.

• Go to Ramona’s Basil Garden to find 91 different varieties of basil pictured and briefly defined.

• Go to John Scheepers Kitchen Garden Seeds for a variety of herb seeds around $3.00 per packet of 300 seeds.

Sweet Basil • Genus: Ocimum • Species: Basilicum • Cultivar: Sweet Basil • Grows in Sun & Part

Sun • Annual Herb Plant • Well known Italian

culinary herb • Grows 1–3 feet tall and

1–3 feet wide. • Grows in containers,

beds or borders • Is deer resistant • Is easy to grow

Genovese Basil • Genus: Ocimum • Species: basilicum • Cultivar: Genovese • Well-known as the

pesto basil. Pesto is made from fresh basil leaves with virgin olive oil (not extra-virgin), pine nuts, garlic, and cheese (any variety of hard cheese).

• It is also known as big leaf basil.

• Grows 3 feet tall and 2 feet wide.

Boxwood Basil • Ocimum basilicum

‘Boxwood’ • Grows only 6–12

inches tall • Big on Flavor • Excellent edging

plant • Grows in pots and

window boxes. • Can be shaped as

a topiary.

Cinnamon Basil • Cultivar: ‘Cinnamon’ • Grows 18 inches tall and

wide. • Thrives in hot, sunny

locations. • Has light purple flowers • Often used with sweet &

sour sauces: orange-pineapple, cinnamon peach.

• Complemented with cinnamon

Greek Columnar Basil Pesto Perpetuo

• Ocimum Citriodorum Cultivar: ‘Pesto Perpetuo’

• Is a non-blooming perennial in warm zones selected as the Plant of the Month by Jimmy Turner in the Dallas Arboretum Trials in February 2010.

• Hardiness Zones: 9,10,11 • Spread: 1–2 feet • Height 2–3 feet • Variegated leaves

Mrs. Burns Lemon Basil

• Specie: Ocimum Basilicum Cultivar: ‘Mrs. Burns’ Lemon

• An heirloom plant from New Mexico is the most popular lemon basil

• Large 2½ inch leaves on plants that may be 18–24 inches tall and 12–24” wide.

• Disease and pest resistant. • Produces small pink flowers. • Complemented with lemon

juice and lemon flavorings in recipes.

‘Magical Michael’ Basil • Ocimum basilicum

‘Magical Michael’ • An unusually

uniform plant that grows to 15–18 inches tall and 16–24 inches wide.

• Can be used in most basil dishes and as a garnish.

Napolitano Basil • Ocimum basilicum

‘Napolitano’ • Grows 4 inch

crinkled leaves on an 18 inch tall plant

• All purpose basil with few pests.

• Classic “taste of Italy” when preparing Italian dishes.

Red Osmin Basil • Ocimum basilicum

‘Osmin’ Grows in partial shade.

• Has glossy deep burgundy red basil medium size leaves.

• Grows 24 inches tall. • Has a fruity aroma

that lends pungent color to culinary creations.

• Sweet mild flavor for salads

Purple Ruffles Basil • Ocimum basilicum

‘Purple Ruffles’ • Does not set seed,

flowers are sterile, or plants will not come from true seed.

• Anise-like flavor. • Perennial in a warm

climate, but purple color is unstable — may revert to green leaves.

Red Rubin Basil • Ocimum basilicum ‘Red

Rubin’ • It is an improved variety

of dark opal basil. • This basil variety has

unusual reddish-purple leaves, and a stronger flavor than sweet basil.

• It is most appealing for salads and garnishes.

• Has a unique clove-like flavor.

Propagating Basil • Choose a stem 4 inches long

that has not flowered. Cut the stem off right below a leaf node – the point where a leaf adjoins the main stem.

• Fill a clean glass jar with water and place it on the windowsill that gets bright light.

• Remove leaves from the lower 2 inches of the basil stem. Then stick it into water.

• Change the water every couple of days until roots form (2 to 4 weeks).

Rooted Cutting

• Transplant the basil into at least a 6-inch container when the roots grow to a few inches long.

• Water the soil in and gently place the cutting in a pot or the garden.

Sowing Seed indoors • Starting seeds indoors means earlier

maturing plants and additional harvests. • Sow basil seed indoors 4 to 6 weeks before

transplanting. Sowing in the garden requires soil temperatures above 65–70 F to germinate.

• Use fluorescent light fixture. Place light fixtures on a chain 2 to 3 inches above the plants.

• Set a timer so the seedlings will receive 16 hours of light daily.

Indoor Seed Starts • Basil is sun loving, tolerates heat but will not

tolerate cold. • To propagate seeds use plastic pots 1½ to 2

inches deep with drainage holes.

Soilless Mix of Equal Parts Sphagnum Peat – Stable, long-lasting, well-aerated, and moisture-retentive, but low in nutrients. For lightweight, short-term mixes.

or

Perlite is expanded volcanic rock granules. Sterile, inert, light, retains moisture but drains freely.

Vermiculite is expanded and air-blown mica. Acts similarly to perlite but holds more water and less air.

Good Hygiene • Sterilize

o Pots o Tools o Soil

• Use distilled water

• Damping Off — A water- and soil-borne fungus spreads rapidly in wet soil mix.

Seedlings flop over, often with a brown shrunken ring at the stem base, and white fungus appears.

Soil Preparation

Place a layer up to 3 inches deep in a baking dish and bake in the oven for 30 minutes at 400°F

Place soil in a roasting bag, pierce the bag and heat on full power in a microwave oven for 10 minutes.

Note: Do not put soil with vermiculite or perlite in the microwave oven. They will start a fire.

Planting & Growing • It is not necessary to

cover the seeds with medium when they are sown indoors. (⅛ inch okay)

• Tamp down to eliminate air pockets.

• Water gently so the seeds don’t wash out of place.

• Cover the container with plastic or put it in a transparent freezer bag.

Growing Seedlings

• Place the container in a warm spot 70°F, but do not allow the sunlight to hit the seeds or it can cook them in the plastic.

• Check the seeds every day.

Lighting • As soon as the first

sprout of life is evident, remove the plastic cover and place the sprout 2–3 inches below lights for 16 hours a day.

• The lights may be plant grow or regular fluorescent lights.

• Don’t water the first day.

Caring for Basil Seedlings • Be careful not to

overwater basil seedlings.

• Allow the growing medium to dry out between watering, but not become so dry the plants are stressed.

• The growing medium will change color from dark to light, which indicates when to water.

• Water at the beginning of the light-colored soil cycle.

Continued Care • When first set of true

leaves develop, transplant seedlings into 2 or 2½ inch pots.

• Continue light, water, and fertilization for two to three more weeks.

• Harden off or acclimatize the seedlings to outdoor temperatures and light.

Basil In the Garden • Basil seems to prefer a

lighter (or sandy) soil, but will grow in clay soil if it is well-composted and well-drained.

• Although basil will tolerate a range of soil pH values from 5.5 to 8, between 6.5 and 7 is best. I think the soil conditions will change the taste.

• Heavy mulch, from 3 to 5 inches, will help prevent water stress and discourage some diseases.

Fertilizer • Basil is known as a heavy feeder. • If basil plants are repotted in rich compost,

they may not need fertilizer for the first month.

• Spray the leaves top and bottom with fish emulsion fertilizer every two weeks for the next two months and then once every month.

• Fish emulsion is a mild organic fertilizer with nutrients that are released immediately.

Harvesting Basil • Harvest basil shoots

when they have 4 to 6 sets of leaves. Pinch off the top two sets of leaves.

• At the base of every leaf are two tiny little leaves. Cut the stem above the tiny leaves, being careful not to damage them.

• Prune every week or so.

Tastier Basil • Younger leaves high on the stem seem

tastier. • Harvest early in the morning for best

flavor. • Heat above 90–95°F may diminish flavor. • When the plant flowers the flavor is lost. • One plant will produce 15 to 24 cups of

basil per season if you prune it regularly.

Companion Planting • Plant with tomato, peppers, oregano,

asparagus and petunias. • It is said that basil makes tomatoes taste

better. • It is said that chamomile and anise help

increase the essential oils in basil. • Basil attracts butterflies and bees. • Basil repels or distracts asparagus beetle,

mosquitoes, thrips and flies. • Avoid planting common rue (a decorative

plant) next to basil. They may inhibit each other’s growth.

Preserving Basil • Drying

o Hanging upside down in ambient air o Refrigerator drying o Oven drying o Freeze Drying o Microwave Drying

• Freezing in small amount of water retains freshness.

Drying Procedures Cause Changes in Chemical

Composition • Dried basil is not as flavorful, but may be

used when fresh is not available. • Drying in Microwave Oven retains most of the

chemicals and chlorophyll pigments. • Microwave drying requires a much shorter

treatment and implies the simultaneous blanching of the material.

Microwave Drying • Lay the herb leaves in a single

layer on a paper towel in the microwave.

• Cover the leaves with another paper towel.

• Microwave on high for 1 minute. • Check herbs. If they are still

soft, keep testing at 20–30 second intervals.

• CAUTION: Be careful not to start a fire in your microwave. Small leaves burn quickly. Separate and dry leaves by size. (Jill McKeever)

Microwaving Basil • When leaves are

dry they crumble easily.

• Plant tissue heats a little because of contact with the water, but the water absorbs most of the heat.

• In a conventional oven, all the plant material gets hot, not just the water.

Blanch Basil • To avoid your Basil Pesto from

darkening, blanch (put in boiling water for 20–30 seconds), then “shock” the leaves (plunge into an ice water bath until cold) to stop the cooking.

• Dry the cold leaves and proceed to make Pesto. Pesto made this way will retain bright green color for one week in the refrigerator and, even after freezing, for up to three weeks.

Use and Recipes • Recommended to used fresh basil in recipes. • Add at the last moment, cooking destroys the

flavor quickly. • Fresh basil can be kept with stems in water

on the cabinet out of the sun. • Can be kept for a longer period in the freezer

after being blanched.

Making Flavored Oils • 4 cups of packed basil leaves. • 2 cups of virgin olive oil (the flavors of extra-

virgin olive oil will compete too much) • Combine basil and olive oil in a blender. • Puree the mixture until smooth. • In a saucepan, simmer the oil and basil puree over

medium heat for 45 seconds. • Pour the heated mixture through a fine-mesh

strainer into a bowl to remove the basil. • Let mixture sit for a few hours. • Pour oil into an airtight jar. (Don’t include the dark

liquid at the bottom of the bowl, which is water mixed with finely ground basil.)

Basil Pesto Recipe Ingredients • Basil Pesto (Makes 1

cup) • 2 cups loosely packed

fresh basil leaves • 1/2 cup grated Parmesan

cheese • 1/2 cup grated Romano

Cheese • 1/2 cup olive oil • 1/4 cup pine nuts • 2 garlic cloves • 3 Tbsp. cold water • 1 Tbsp. Lemon Juice • 1/2 tsp. salt

Photo credit: DCMGA

Basil Pesto Recipe (continued)

Nutritional Information • Servings: 2 Tbsp. • Calories: 160 • Total Fat: 15 g • Sodium: 257 mg • Total Carbs: 1 g • Protein: 4 g • *Percent Daily Values

are based on a 2,000 calorie diet.

Procedure • Combine basil with pine

nuts, pulse a few times in a food processor.

• Slowly add olive oil in a constant stream while the food processor is on. Scrape down sides. Add grated cheese (I grate my own because pre-grated cheese has cellulose added)

• Add salt and pepper to taste and pulse to mix.

bon appétit