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Basil: Planting, Growing, and Harvesting the King of Summer Herbs

Basil is a leafy, fragrant annual with bushy habit. Most common: sweet basil; others: purple basil (less sweet), lemon basil (lemon flavor), Thai basil (licorice flavor). Easy to grow, great in Italian dishes, but summer-only—plan accordingly.

Planting

Head start: sow seeds indoors 6 weeks before last spring frost.
Outdoor site: 6–8 hours full sun daily; moist, well-drained soil.
After last frost: plant seeds/seedlings ¼-inch deep. Soil ~70°F for best growth.
Space 10–12 inches apart. Height: 12–24 inches. Smaller plants: space 16–24 inches.
Dry summer periods: water freely.
Pinch flower heads immediately to keep leaves growing.
For cooking: clean soil (no harmful fertilizer residues); away from driveways/streets to avoid exhaust.
Tomatoes make great basil companions.

Care

Keep soil moist. Basil loves moisture. Hot areas: mulch to retain moisture.
Pick leaves regularly to encourage summer growth.
After 6 weeks, pinch center shoot to prevent early flowering. If flowers appear, cut them off.
Cold weather coming? Harvest beforehand—cold destroys plants.

Pests and Diseases

Aphids
Various bacterial/fungal leaf, stem, root diseases

Harvest and Storage

After first 6 leaves, prune above second set.
Every time a branch has 6–8 leaves, prune back to first set.
Best harvest time: right when plant buds (before flowers bloom).
Basil most pungent fresh.
Regular pruning: 12 plants yield 4–6 cups leaves/week.
Best storage: freezing. Prevents flavor loss. Quick-freeze: dry whole sprigs; pack in airtight bags.
Drying works but loses flavor. Pinch leaves at stem; ventilated shady area 3–4 days. If not dry, oven on lowest heat, door ajar. Turn leaves for even drying; check frequently.