Sweet basil is an annual culinary herb and a member of the mint family, Lamiaceae, that also includes rosemary, deadnettle, and ajuga. It is native to India, Africa and Asia but is extensively cultivated elsewhere including the US, primarily in California.  Plants grow one to two feet tall with well branched  square stems and a bushy appearance.  They have very fragrant oval leaves two  to three inches long and clusters of white 1/2″ flowers that have two lips.  The flowers appear in the summer and give way to tiny dark brown seeds. The genus name, Ocimum, comes from the Greek word ὤκιμον (ṓkimon) meaning smell and refers to the scent of the leaves when crushed. The specific epithet, basilicum, comes from the Greek word (basilikós) meaning royal, and refers to the high regard people had for the plant.Photo Credit: Wikipedia

Type: Annual herb.

Bloom: White or lavender ½” long flowers in summer.

Size: 6-60” H x 24-36” W (depending on variety.)

Light: Full sun.

Soil: Fertile, moist, well-drained.

Fertilizer: Apply a water soluble all purpose fertilize every 2-3 weeks during the growing season. Avoid high nitrogen lawn fertilizer as it will hurt flavor.

Hardiness: Not frost hardy and germinates best at temperatures between 75 and 85 degrees.

Care: Pinch back or harvest terminal leaves; cut off any stems that appear to be bearing flowers; keep foliage dry to avoid rot.

Pests and Diseases: Susceptible to several fungal diseases including damping off, leaf spot, and crown rot.

Propagation: Seed.

Companion plants: Tomatoes and peppers (basil is said to enhance their growth and impart its flavor to nearby tomatoes); purple leaved varieties look good with pink, orange, or yellow flowers such as roses, or marigolds; low growing, fine textured ‘Spicy Globe’ is a good annual to substitute for boxwood.

Outstanding Selections: N.B. There are over 100 kinds of basil.

Herbs plant profiles pointer

By Karen