Basil – Sowing, location and care
Basil is one of the most popular aromatic herbs, especially in Italian cuisine. This classic herb can be found in almost every herb garden or on the balcony or terrace.
We have now compiled the most important information, tips & recipe tips for you.
Besides the classic basil ‘Genovese’ there are many other varieties with different aromas. Lemon basil has a fine lemon taste, cinnamon basil has a light cinnamon aroma. Also decorative basil like the Albahaca basil. For every preference there is surely the right basil.
Preculture: March – May in bowls; plant outside staritng mid-May.
Basil can be planted outdoors from mid-May onwards in a sunny, warm and wind-protected location with loose and water-permeable soil. If you want to keep it in a container, you can sow it all year round.
Field: from the end of May, when the nights are no longer so cold, it is also possible to sow directly in the field.
Harvest: July – October; about 8 weeks after sowing, harvesting can already begin.
Cultivation: Moisten the soil and spread seeds on it. Basil is a light sprouter! The seeds must therefore not be covered with soil. Temperatures above 20°C are favourable.
Can be mounted in a pot/bucket or balcony box. It is only important that the plants are not too close together.
When harvesting the leaves, care should be taken not to weaken the plant too much. A specimen that is plucked too much will have great difficulty regenerating. It is therefore advisable to keep cutting or plucking at the tips above a leaf axil, then the basil will shoot through well.
Basil is a plant that needs sun and heat to thrive. It loves loose, humusy and water-permeable soils in sunny and sheltered locations. However, basil does not tolerate the blazing midday sun very well.
Since the plant is particularly sun- and warmth-loving, it is annual in our latitudes. It dies in autumn and is damaged even at temperatures above freezing point
Sunny, protected location, without midday sun
Water-permeable, nutrient-rich soil
Temperatures above 20°C are ideal
No temperatures below 10°C
Basil needs regular water. The soil should not dry out completely, but also not be too wet. Especially permanent wetness is not good for the plants. When watering, care should be taken not to get the leaves wet. It is best to water directly below the soil. Basil does not like it very much if the leaves are moistened when watering.
Note: Basil from the supermarket: There is hardly any other herb where joy and sorrow are so close together. Wonderfully fragrant and crunchy fresh, it tempts us to buy it, although we already know that it will be dried out 2 weeks later for disposal. Because plants with such a small volume of soil, which are so densely grown, regenerate themselves after the harvest.
Water regularly, but no waterlogging
Use tempered water
Basil loses its typical aroma very quickly during drying. It is therefore advisable to consume it immediately. It should also not be washed before use, as otherwise some of its aroma will also be lost. If large quantities are needed, we have a few recipe ideas for you.
- 5 cl Gin
- 3 cl lemon juice (fresh)
- 2 cl sugar syrup
- 20 basil leafs