![]() For better drainage, basil works best in containers or raised beds. Ideally, the pH of the soil should ideally be in the range of 6.0 to 7.5 (slightly acidic to neutral). Soil should be moderately fertile and moist but well-draining. Planting and Growing Information:īasil will grow best in a location that receives 6 to 8 hours of full sun daily, but it can also perform well in partial sun. While the process of growing herbs indoors is easy, basil only grows in the summer and only once the soil has warmed up, so plan accordingly. To maintain the strength of the basil, keep harvesting the leaves. If you plant seeds or transplants after all danger of frost has passed and the soil is warm, it will create a large harvest within weeks. Whichever method you choose, use frozen basil within a year.Basil is a warm-weather, fragrant herb that’s great for flavor and aroma.Omit any cheese from the recipe if you plan to freeze pesto. Similarly, prepare basil pesto in quantity, and then freeze in small containers.Peel off the wax paper and store the basil mixture in plastic bags. Drop teaspoonfuls of this mixture onto wax paper-lined baking sheets and freeze. You can also mix one-fourth-cup chopped basil with two teaspoons of vegetable or olive oil.Freeze whole leaves in small quantities in small plastic bags or chop up the leaves into small pieces and place them in an ice cube tray topped off with a little water.Freezing is another method of preserving basil and usually results in a product with a flavor more like fresh basil.Basil leaves turn an unpleasant brown color when air-dried. ![]() If any sign of moisture occurs, empty the container and repeat the drying process.If stored properly, dried basil should keep for about a year.Once thoroughly dried, strip the leaves from the stems and store whole or ground in an airtight container away from heat sources and bright light.You can also dry foliage by spreading leaves flat on a drying rack under the same conditions.Air dry in a warm, dry, well-ventilated room for a week. Preserve leaves by hanging the foliage upside down in small bunches.Many people use dried or frozen basil during the cold months when fresh basil is unavailable. The clove-like aroma and flavor is a wonderful seasoning in both Western and Asian foods. Highly decorative with purple stems and flowers.įresh basil is best. An upright, well-branched plant with flavor and fragrance distinctly different from other basils. Use in dried arrangements, potpourri, vinegars and jellies. The flavor and fragrance in both foliage and flowers is very spicy. This variety offers dark green shiny leaves and pink flowers. ![]() Use ornamentally in most garden settings, fresh floral arrangements or herb vinegars. A very versatile variety that has red-purplish foliage and pink flowers. Fine-leafed plant with distinct lemon fragrance. Produces large, crinkled green leaves that have a sweeter flavor than other varieties. This is a good indoor plant as it is slower to go to seed than most other types. Use green foliage in many dishes as well as a nice edging or border because of small, compact plant size. Due to the emergence of basil downy mildew, it is important to choose a variety resistant to this disease. There are many other varieties offering both ornamental value and unique fragrances. Traditional sweet basil, Ocimum basilicum, is the most popular variety, used primarily for culinary purposes such as pesto and tomato dishes.
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