Growing a Bountiful Basil Garden: Varieties, Tips & Harvesting Secrets

Basil and tomatoes are a classic culinary pairing, shining in summer salads and bruschetta. That's why we often plant them side by side in the test garden—they both thrive in full sun and rich, well-drained soil. But when we wanted to explore different basil varieties for various recipes, we grouped six distinct types in a compact 3½-foot square bed. The result was a charming, textured tapestry of heights and colors that produced leaves all summer long.

Choosing Your Basil Varieties

For contrast and scale, we planted six kinds of basil. 'Genovese', 'Lemon', 'Lettuce Leaf', purple leaf, and 'Thai' fill most of the bed, each reaching about 2 feet tall. Mini Greek basil (growing to just 1 foot) edges the bed beautifully. This mix offers a spectrum of flavors—from classic pesto-perfect Genovese to anise-scented Thai, citrusy Lemon, and spicy purple varieties.

Planting & Care Essentials

Plant seedlings in rich, well-composted soil after all danger of frost has passed. Apply controlled-release fertilizer at planting time, then supplement with liquid fertilizer twice during the growing season. Water regularly and pinch off flower buds as they appear—this keeps the plant focused on leaf production. Basil leaves are at their culinary peak when harvested young and frequently.

Planting Plan & Spacing

Space basil plants 10 to 12 inches apart. Once they reach 6 inches tall, pinch back the tops to encourage bushiness. Nurseries typically carry standard basil; for unusual varieties, try Nichols Garden Nursery or Renee's Garden.

Variety Profiles

A. Mini Greek. Tiny leaves with spicy flavor and fragrance variations.

B. 'Thai'. Red stems and blue-green leaves with anise-basil flavor—excellent in stir-fries.

C. Purple leaf. Burgundy to plum foliage with spicy flavor; worth growing for ornamental value alone.

D. 'Lemon'. Small, light green leaves with lovely lemon-basil scent—wonderful for pasta, savory shortbread, or sorbets.

E. 'Lettuce Leaf'. Large green leaves with licorice and cinnamon notes.

F. 'Genovese'. Large, smooth green leaves—the classic choice for making pesto.