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Basil likes to be pampered and treated like royalty. She only makes an appearance when the weather is warm.  When Princess Basil makes her debut, it is with gusto. She is so fragrant that she could rule right up there with garlic royalty for her contribution to almost any recipe. Basil is my favorite herb to grow in the garden.

Basil can be grown from seed indoors or purchased at a nursery as a young seedling. Basil will not grow well until the soil is warm. The temperature of the soil should be at least 50 degrees, although it prefers a warmer 70-degree soil. The night-time air temperature should not drop below 50 degrees. Basil leaves will turn brown if they are exposed to the cold. So mid-June is a preferable time to plant this fragrant herb of the mint family: Ocimun basilicum.

Basil needs six to eight hours of sunlight a day. It prefers moist, but well-drained soil. Basil grows well in containers and raised beds. The soil should be amended with organic matter and be at least eight-inches deep for stronger root growth.

Basil should be planted, from seed or seedlings, a quarter inch deep and 10 to 12 inches apart. These plants will grow 12 to 24 inches high. Basil makes a great neighbor in the garden, as well as in the palette, with tomatoes.

When basil begins to grow it is important to harvest the leaves regularly by removing the top leaves. Just snip the stem where two leaves meet. Each month try to remove one-third of the leaves to encourage new growth. 

Plan your summer meals around your basil harvest. Two to three basil plants in your garden should keep you well supplied. Some recipes to try might be pesto, a caprese salad, pasta dishes, bruschetta, margherita pizza, many Thai dishes, and basil tomato grilled cheese. Basil can be mixed with many summer fruits to make a dressing.   Refreshing summer drinks can be enhanced with basil leaves. Basil infused water is tasty as is adding leaves to infuse olive oil.

When the harvest is really abundant, wash the leaves and tumble them in a salad spinner to dry. Cut them into small tidbits and fill the bottom of an ice cube tray. Add olive oil and then freeze them into cubes. When frozen, pop the cubes into a container and store in the freezer all winter for recipes that call for a start with olive oil. This can also be done with parsley. Most recipes call for basil to be added at the very end or as a garnish.

Basil provides vitamins and minerals, along with a range of antioxidants. It supplies macronutrients of calcium and vitamin K. Sweet basil contains a high concentration of the chemical agent eugenol and has a clove-like scent. Lemon and lime basils contain limonene which is an antioxidant. In ancient Egyptian history there is evidence that basil was used in embalming and preserving rituals. 

Basil is native to southern Asia and the Islands of the South Pacific. In these warmer climates, basil grows as a perennial plant. There are many kinds of basils available to grow in your garden. The most common is sweet basil. There is a less sweet version that is purple. Lemon basil has smaller leaves as does the licorice-flavored Thai basil. 

It’s not too late to introduce the princess into your garden.

Just keep her happy by pinching off the leaves and water her when the soil is dry. Basil will reign in your garden until the weather turns cooler. Any time you walk by your basil plant, just pinch off a leaf or two and smell the sweet, royal, uplifting fragrance.

Try this summer tomato, peach, basil recipe:

Ingredients

 ¼ cup red onion thinly sliced

3 large peaches

2 cups grape tomatoes halved

1 cup basil leaves

Kosher or sea salt to taste

Freshly ground black pepper

2 tbsp. olive oil extra virgin

 1 ½ tbs. white wine vinegar

1 tsp. honey

Instructions

Combine peaches, tomatoes, onion, and basil in a large bowl or arrange on a platter. Sprinkle with salt and pepper. In a small bowl, whisk together oil, vinegar, and honey to make the dressing.

Drizzle dressing over the salad and toss gently to combine.

Linda Twarek is a Master Gardener with the Sandusky and Ottawa Counties Extension Services of The Ohio State University.

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