did you know?

The name basil is derived from the Greek word for "king." In many ancient cultures, the herb was revered and could be cut only with gold or silver utensils. In India, where it is a sacred herb of the gods Vishnu and Krishna, sprigs of holy basil () are often placed upon the dead to protect them from evil as they pass into their next lives.

symbolism:

According to an Italian tradition, basil is a symbol of love: If a man offers a woman a sprig of basil, she will fall in love with him and remain forever faithful.

general maintenance:

To promote new growth and bushiness, pinch terminal buds often; to encourage leaf development, pinch flowers. As long as it hasn't yet flowered, basil can be rejuvenated in midsummer by shearing it back, fertilizing, and watering.

pests/diseases:

Aphids may occur.

controls:

Hose off aphids with a strong stream of water, apply horticultural-oil spray, or use beneficial insect predators.

how to sow/plant:

Start seed indoors 6–8 weeks before last frost; sow 1/4 inch deep, thinning to 2 inches apart once true leaves emerge. After danger of frost has passed and soil temperature reaches 60°F, transplant to containers or garden. Choose a sunny site with well-drained soil, amend with well-rotted manure or compost, and set plants 1 foot apart. Water upon planting, and mulch to conserve moisture.

water and fertilize:

Monitor soil moisture all season. Feed biweekly with a balanced fertilizer, following package directions.

garden hint:

Harvested basil will keep for a week in a glass of water out of direct sun, but these cold-sensitive plants will blacken quickly if refrigerated. To preserve basil longer, place washed leaves with olive oil in a blender and puree. Freeze the resulting pesto in ice-cube trays. Once frozen, remove pesto cubes and transfer to freezer bags.

features:

• Attractive Flowers
• Attractive Foliage
• Fragrant

garden uses:

• Containers
• Flowerbed borders

other uses:

• Culinary/Edible (leaves and flowers)

combine with:

other culinary herbs, such as anise chives dill nasturtium and parsley in the kitchen garden or in containers.