Growing Basil

Basil is the essence of summer eating.

Grown from seed or brought home as a seedling from the farmers' market or your local nursery, easy-to-grow basil embodies long days, warm nights and simple cooking. There was a time when the only one we could buy was the typical, large-green-leaf sweet basil (Ocimum basilicum), quite delicious (especially in pesto) but also just the tip of the basil iceberg.

Depending on where you are in the world, the number of species and cultivars of basil rivals the many ways there are of using them in the kitchen.

I have a soft spot for purple basil (Ocimum basilicum "Purpurascens"). For some reason, torn-up on slices of buffalo mozzarella, its purple power seems to add an extra dimension of flavor. On my terrace it provides contrast and a good backdrop for other plantings. If I could grow only one basil, this would be it.


Lemon basil (Ocimum americanum)is another green-leafed basil and is characterized by a pungent citrus flavor and aroma. Because it can be overpowering with food I prefer to use it for drinks. Add a couple of crushed sprigs to pitcher of iced water, fresh lemonade or sun tea on a hot day, or make long drink of gin, bitters, tonic and some crushed lemon basil leaves for a sultry evening's pleasure.


Thai basil (O. basilicum var. thyrsiflorum) is a medium-leafed variety with purple stems that is stronger in the anise-flavor range, and I use it to add to lettuce leaf wraps (use shredded barbecued fish, pork or beef as a filling) with a spicy dipping sauce of lime juice, fish sauce, chile, fresh ginger and a little sugar. It's a taste sensation.


Greek basil (Ocimum x citriodorum "Lesbos") is easy to recognize: it has miniature green leaves. They are adorable sprinkled over freshly sliced tomatoes. It is a compact, round little bush that loves to be planted in a pot.

Common wisdom tells us to prevent the plants from flowering by nipping out the buds, to prevent the leaves from becoming bitter, but I can't say I have found this to be true. Turning its energy to forming flowers does encourage the plant to become tall and bolt, though. I try to nip the buds out of about half my plants and leave the others for the bees, for sprinkling on salads or barbecued fish, and simply for their appeal in the garden. They make good cut flowers, too.


Basil prefers full sun, six hours plus, but can take some afternoon or morning shade. On hot days it wilts fast so needs to be watered regularly.

Finally: The time-honored belief that bunches of basil repel flies. Myth, or fact?

You tell me.