Tips for Growing Fresh Basil

Anyone who flips through the recipes on this site will find I’m a huge fan of fresh basil. It’s my go-to herb of choice when I’m looking to add a boost of flavor. Of course, other classic favorites include parsley, rosemary, thyme and cilantro. But basil always seems to be the front runner in most cases.

Fresh herbs are extremely expensive in the stores. Plus, the flavor of the packaged stuff is no comparison to leaves freshly plucked for the plant itself. That is why I tend to invest the time in planting large pots of basil in the spring to use in my summer cooking.

Like most plants, basil requires the right conditions and a little tender loving care to grow to its full potential. The plants require lots of sunlight, good soil drainage, and can be prone to critters. But once the right conditions are in place, the benefits are well worth the effort. I can’t tell you how much money I have saved with the simple purchase of a $3.95 plant.

There are various kinds of basil to consider growing. I’m a fan of sweet Italian basil which is the most common variety in my area. The option you choose will depend on your cooking style. Feel free to ask a local herb farmer for suggestions.

Tips for Growing Fresh Basil

Buying Plants: You can easily start basil plants from seed, but I’m not patient enough to wait so long to harvest the leaves. You can find basil starter plants practically anywhere these days, including your local grocery market. I have found the best plants with the lower chance of problems are ones from the local farmers markets. The plants are typically locally grown and you can ask the farmers how they have been treated.

Indoors/Outdoors: Fresh basil grows really well in both indoors and out. You can certainly choose to plant them directly in the ground, but I opt to use large containers so I can control the growth. My indoor plants seem to stay more compact with smaller leaves. This is perfect of quick clippings for garnishes or boosts of flavor in small doses. My outdoor plants end up with large bushy leaves which are perfect for harvesting in bulk for pesto or recipes that require large quantities.

Light: Basil requires full sunlight to flourish. I place my indoor pots in the sunniest part of my kitchen where I can conveniently snip the leaves as needed. My outdoor posts are located on the side of the house that gets at least 6 hours of sunlight. In my case, that happens to be my front entrance which now has a welcoming aroma when I come home.

Pests: Aphids are the post common problem for basil. You can tell if aphids are present when the plant looks wilted no matter how much water you give it. Also, there will be white specks around the base of the plant and under the leaves. I recently discovered a couple of my plants had caterpillars feeding off of the leaves. Also, according to cbsop on Twitter, slugs and snails “love” basil. Not a good thing.

Keep an eye out for pests and be sure to catch them early. One time I left for a weeklong trip to return home with an entire pot of basil destroyed from pests. Make sure to select a food safe and eco-friendly spray. Also, ALWAYS rinse your leaves before consuming.

Harvesting: I pick single leaves all the time for quick garnishes. But when I’m harvesting whole stems, I cut just above a joint in the plant where two stems are starting to grow. This step helps the plant to grow bushier, thus creating even more leaves.

Be careful to not allow your plant to grow buds or flowers. That means the basil is ready to go to seed and causes the leaves to become bitter. Clip the buds as soon as you see them.

Storing: I don’t understand why grocery stores display packaged basil in the cooler sections. That is the worst way to store your basil as the leaves will turn black very quickly. The best way to store freshly clipped basil is in a glass of water in a shady place, much like flowers. The cool part is if you leave the stems in water long enough, they will begin to sprout roots.

Here is a great storage idea from Foodie In Disguise: “I have been storing mine in paper bags in the fridge. I picked that up while in culinary school and that has stuck with me since. not sure if there is a scientific reason for it or not, but i have not had any problems doing so!”

Authors Note: There are plenty of articles out there on how to grow basil. These tips are based on my own personal experience of trial and error. So if you have an additional suggestion, feel free to let me know.

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