Basil: to sow, to plant, to grow

Description and Botany

European Basil (Ocimum basilicum) is an aromatic herb native to the Pacific Islands and Africa. It is an herbaceous plant that grows 30 to 60 cm tall and 20 to 40 cm wide, depending on the variety and growing conditions.

The stems are upright, ramified with a square section, a typical character of the Lamiaceae formerly known as Labiate. These stems bear ovate leaves 3 to 5 cm long. Their size and colour vary depending on the variety: they can be very large or very small and show a green or purple coloration, more or less intense.

In the middle of summer, the flower spikes of basil rise and bear spikes of small white or mauve flowers. They require the presence of insects to transport the pollen and carry out the pollination. The fertilised flowers develop into small seeds, each surrounded by a receptacle that dries out at ripeness in September and October. The seeds then fall to the ground quite easily.

The use of basil in the Mediterranean basin dates back to antiquity. Among the Romans, this plant was the emblem of lovers, while among the Greeks, it symbolised hatred and misfortune. In India, basil is considered a sacred plant!

The main varieties

Common varieties

Original and exotic varieties

Genovese Basil

Genovese basil, also known as Basil of Genoa, is the traditional Italian variety used for pesto. It features beautiful, crinkled, glossy, large, and broad leaves. It is highly aromatic, and its fragrance is appreciated for its intensity.

• Height at maturity 50 cm

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Sweet Basil Organic - Large leaf Italian Basil

Grand green basil is a variety with broad, glossy, oval leaves that are very fragrant. Its taste is pronounced and characteristic of basil.

• Height at maturity 50 cm

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Basil Fino Verde - Bush basil

Compact Fine green basil is a dwarf variety with a rounded habit. Its flavour is pronounced and highly fragrant.

• Height at maturity 50 cm

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Organic Purple Basil - Ferme de Sainte Marthe seeds

Purple basil is a 30 cm tall herbaceous condiment plant. It is a variety with small purple leaves and a compact habit, ideal for pots.

• Flowering time July to October
• Height at maturity 30 cm

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Marseille Basil - Ferme de Sainte Marthe Seeds

Marseillais basil is a traditional Provençal variety that is slow to bolt, extending the leaf production period. Its fragrance is strong and distinctive.

• Flowering time July to October
• Height at maturity 30 cm

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Anise Basil - Ferme de Sainte Marthe seeds

Anise basil is 30 cm tall and has a compact habit, ideal for pot cultivation. Its foliage has the particularity of exuding an aniseed fragrance.

• Flowering time July to October
• Height at maturity 30 cm

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Cinnamon Basil - Ferme de Sainte Marthe seeds

Cinnamon basil is a variety with medium leaves and a compact habit, originating from Mexico. Its oval leaves have a fragrance of cinnamon and clove.

• Flowering time July to October
• Height at maturity 30 cm

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Lemon Basil - Ferme de Sainte Marthe seeds

Lemon basil is a variety known for its highly fragrant lemon-scented leaves.

• Flowering time July to October
• Height at maturity 30 cm

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Thai Basil - Ferme de Sainte Marthe Seeds

Thai basil is a Thai variety, 30 cm tall, dense, with purple flowers, exuding a very spicy fragrance that is reminiscent of tarragon and anise.

• Flowering time July to October
• Height at maturity 30 cm

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Perennial Magic Mountain Basil in seedlings

Magic Mountain perpetual basil, also known as Kenyan basil (O. kilimandscharicum), is notable for being perennial and hardy down to -5°C, whereas traditional varieties (O. basilicum) are annual and cannot withstand even the slightest frost. Perpetual basil is still quite delicate; for outdoor cultivation, it is reserved for regions with a strong oceanic influence, otherwise, it should be protected with a winter cover or, preferably, grown in a pot that can be brought indoors during winter. Its broad, dark green leaves with purple veins are highly aromatic, and this variety is used in cooking.

• Flowering time July to September
• Height at maturity 40 cm

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Sowing basil

Start sowing basil warmly, at home or in a heated shelter, from February to April. Sowing can be done either in individual buckets or in trays. From May onwards, sowing is done directly in the ground. The bottom of the tray or pots should have small drainage holes to remove excess water. On average, it takes about 10 days for germination, at an average temperature of 20°C, out of direct sunlight.

1. Fill the seed tray two-thirds full with seed compost and lightly firm it down with a trowel.
2. Place the seeds, leaving at least 2 cm between each seed.
3. Cover with seed compost to the thickness of the seeds using a sieve (ideally) and lightly firm it down with a trowel.
4. Lightly water using a water spray bottle.

To encourage germination, cover the seed tray with a glass. Ventilate during the day by lifting the glass when the seedlings appear.

For sowing in trays, carefully transplant the seedlings into buckets when they have more than three true leaves (the first two leaves that appear after sowing are the cotyledons and are not counted). Keep the plants protected from frost.

Planting basil

Plants from warm sowing must be hardened for at least two weeks to outdoor temperatures and direct sunlight during the day, then brought in or sheltered at night. This hardening phase allows for a smooth transition; indeed, plants that have experienced ideal conditions indoors since germination need to gradually acclimatise to direct sunlight, fluctuating temperatures, and inclement weather. This way, basil can avoid excessive stress when it is finally planted in the vegetable garden. After this acclimatisation phase, they can be planted in the vegetable garden.

Planting in the vegetable garden begins when the risk of frost has passed. This period extends from mid-April to the end of May, depending on the regions and the year’s weather. Traditionally, it is considered that sensitive plants (like basil) can be planted after the Ice Saints, that is, after 13 May.

As basil is a sun-loving , ensure it has a warm and sunny location. In the South, provide it with a spot that is partially shaded.

When planting, allow for an spacing of 25 cm between two plants. As with sowing, planting should be done in loosened and weeded soil. To plant:

1. Dig a hole that matches the size of the plant
2. Place your basil plant in the hole
3. Fill the gaps with soil
4. Water for the first time. Rainwater warmed in the sun will be beneficial.

Basil cultivation, care and watering

Soil and exposure

Basil loves the sun, and partial shade in the hottest regions. It can be grown in a wide range of soil but prefers humus-bearing, well-draining and cool soils.

It is planted, whether from seeds or plants, in previously loosened and well-weeded soil. To do this, loosen the soil using a broad fork or spading fork, taking care to remove any weeds and adventive plants.

Basil maintenance and watering

Dryness tends to cause basil to flower, to delay this phenomenon:

• Cut the tops of the stems
• Ensure to water regularly with preferably tepid rainwater
• Pinch the flower spikes to stimulate the production of new leaves.
• Add a nutrient-rich mulch made of dried clippings

→Read also: Our best tips for successfully growing basil.

Companion planting with basil

In the vegetable garden, a good companion planting is to plant basil between each tomato plant. The roots of basil excrete substances that will protect tomatoes from nematodes. These are called nematicidal substances as they kill nematodes, microscopic worms that parasitise the roots of tomatoes and deplete the plants until, sometimes, their death.

It is also and above all a very practical association, as tomatoes and basil are harvested in the same place, ideal for making a summer salad full of flavours!

Potted basil

Basil is an easy and practical plant to grow in a pot, here’s how to proceed:

1. Place one to two centimetres of clay balls or pumice at the bottom of the pot (with drainage holes) for drainage.
2. Fill your pot with universal potting soil, which you can enrich with your homemade compost, at a ratio of 1/3 compost to 2/3 potting soil.
3. Transplant the young plants, counting one plant every 5 cm.
4. If you are sowing directly in the pot, sow more seeds and thin them out later to keep the best plants.
5. Water lightly using a water spray bottle.

When the plants have taken well, water from the top or soak your pots in water warmed in the sun, preferably rainwater.

In spring, when temperatures are sufficiently warm, the pots can be placed outside, on a windowsill, balcony, or terrace. As in the vegetable garden, choose a sunny or slightly shaded spot and ensure that the soil does not dry out too much.

Basil grown in a pot

Sowing in pots takes place from spring to the end of summer. To have pots of basil by the end of the year, sow in August outside. The basil plants will have time to soak up the sun, and then you can bring them inside before the first cold weather (in October), placing them preferably on a sunny windowsill.

If you start with plants purchased from a shop, do not hesitate to cut half of the stems before repotting the plant. This operation will stimulate your plant to produce new roots and new shoots.

A well-maintained pot of basil will provide about four months of harvest. During the growing season, add a gentle and natural fertiliser such as dried coffee grounds, which you will mix equally with potting soil or garden compost, then top the pot with a good centimetre of this mixture.

Harvesting and Storing Basil

Harvesting Basil

From early summer to autumn, harvest the leaves as needed by simply cutting them by hand or with scissors.

To extend the harvest sustainably, we encourage the basil to produce new shoots. To do this, we regularly (and whenever possible) pick the terminal clusters, which allow for the development of new shoots. The secondary stems take over the growth, keeping the plant dense, sturdy, and ramified, while also delaying flowering.

In the first photograph, two young shoots can be seen in the axil of the leaves and stem (under the pair of scissors). By cutting the main stem at this level, the two shoots take over, and a few days later, this is clearly visible (second photo).

1) Cutting the terminal shoot 2) The shoots located in the axil of the stem take over

Storing Basil

After harvesting, basil leaves do not keep long and tend to blacken. Ideally, it should be harvested fresh as needed. Here are some good storage methods:

To store basil for about a week, cut stems and place them in a glass filled with water. The water should be changed every couple of days to prevent the leaves from yellowing and the stems from rotting.

To store basil leaves for about a year, it is possible to dry the leaves on racks until they lose as much moisture as possible; they should be completely dry and crumble easily. They are then stored in airtight containers away from light.

Freezing is also an option; a simple and practical technique is to chop the leaves and place them in ice cube trays, covering them with water before freezing.

Finally, and most importantly, you can prepare pistou and pesto, two recipes that allow you to keep basil for a few days in the refrigerator or several months in the freezer.

Usage – Some Recipes

Using Basil in Cooking

Basil is widely used in Mediterranean cuisine as well as in Asian cooking, with its fresh or dried leaves consumed in salads, marinades, or sauces (pesto) accompanying pasta, meat, or fish (sea bream à la varoise).

Pistou and pesto are two essential recipes featuring basil, but they are quite distinct:

• Pesto, developed in the late 19^th century in Italy (Genoa), is traditionally made with Genovese basil. Other ingredients include olive oil, parmesan or pecorino cheese, garlic, and pine nuts.
• Pistou is the legacy of pesto when it arrived in Provence. The recipe consists of preferably Marseille basil, garlic, and olive oil. Pine nuts and cheese are optional in pistou.

The essential pesto!

• Caprese Salad

The famous Italian Caprese salad (tomato mozzarella) is made from sliced tomatoes and mozzarella arranged alternately. It is sprinkled with finely chopped basil leaves and seasoned with a drizzle of quality olive oil, salt, and pepper.

Tomato mozzarella and basil

• Pistou Soup

Pistou soup is a traditional recipe from Provence typically enjoyed during the summer. The soup consists of bacon with fresh shelled white and red beans and garden vegetables, usually green beans, carrots, courgettes, and potatoes. At the end of cooking, pistou is added, which gives this Provençal soup its distinctive character.

• Summer Tomato-Basil Salad from the Garden

Straight from the garden, pick some ripe tomatoes of different colours still warmed by the sun, slice them carpaccio-style, add chopped basil, a drizzle of quality olive oil, a pinch of fleur de sel, a twist of pepper, and here you have a delicious salad!

The Benefits of Basil

Basil stimulates digestion, and can be used as an infusion of leaves after a heavy meal.

It is rich in antioxidants, molecules that help slow down the ageing of cells and cardiovascular diseases. Regular consumption is beneficial for health.

Basil flowers contain an essential oil based on eucalyptol and eugenol. Its use helps combat anxiety and infections; it is an antispasmodic, anti-inflammatory, and antibacterial with calming and relaxing properties.

The holy basil used in Ayurvedic medicine is used in India for the prevention and healing of numerous ailments: gastric issues, diarrhoea, bacterial and fungal infections, inflammation, and headaches.

Producing Your Basil Seeds

Basil requires a lot of heat to produce viable seeds. Therefore, as not all climates in mainland France are equal, seeds are mainly harvested in the South, in Provence, or possibly by cultivating under glass in the northern climates.

In case of a larger harvest, cut the dry plants entirely, sift, and then ventilate to separate the waste from the seeds. Store the seeds in non-airtight containers.

To avoid cross-breeding between two varieties, only one variety should be allowed to seed per year, or two varieties should be spaced at least 100 metres apart. In September and October, the flower spikes will dry out; they should be cut, and the receptacles should be rubbed between the fingers to release the seeds. It is advisable to avoid excessive leaf harvesting on plants intended for seed production, although one should ensure they are still flavourful.

Basil seeds should not be stored in airtight boxes but rather in paper bags. Indeed, basil seed is mucilaginous; when in contact with water or excessive humidity, mucilage will form around the seed. Mucilage is composed of sugars, and once it appears, it can dry, but the seed then becomes a gateway for the development of mould.