Basil

Sweet basil (Ocimum basilicum) is one of the most widely grown culinary herbs in the world, prized for the peppery, anise-like sweetness it brings to Italian, Thai, and Mediterranean cooking alike. A member of the mint family, basil is an annual in most climates, growing quickly from seed to a bushy plant 12 to 24 inches tall over a single warm season.

Growing Basil

Basil is frost-sensitive and thrives in warm weather, so wait until nighttime temperatures reliably stay above 50°F before setting plants outside. Give it at least six hours of direct sun a day and rich, evenly moist soil — basil sulks in both drought and soggy roots. Pinching off the growing tips every couple of weeks, and removing flower spikes as soon as they appear, keeps the plant bushy and delays it from going to seed, which turns the leaves bitter.

Culinary Uses

Basil is the backbone of classic pesto, and its sweet, slightly peppery flavor pairs naturally with tomatoes, mozzarella, and olive oil. Because heat destroys much of its aroma, basil is best added at the end of cooking or used fresh — dried basil loses most of the volatile oils that give the fresh leaf its character. Thai basil, a spicier variety with a hint of anise and licorice, holds up better to stir-frying and simmered curries.

Harvesting & Storage

Harvest basil in the morning, after the dew has dried but before the day's heat concentrates its oils away. Snip stems just above a leaf pair to encourage bushier regrowth rather than pulling individual leaves. Fresh basil wilts quickly once cut — store stems upright in a glass of water at room temperature, like cut flowers, rather than in the refrigerator, which browns and bruises the leaves. For longer storage, basil freezes well pureed with a little olive oil, or can be dried, though the flavor is far milder than fresh.