The botanical name for basil is Ocimum basilicum, and this freely translated from Latin means regally fragrant. It is hard to find a better name for a herb with such a captivating aroma. The scent of basil mixes the sweetness with a hint of pepper.
There are over 150 types (varieties, species, forms) of basil known in the world.This spice is used from Africa to distant Asia. Some basil is even credited with having a magical effect.English botanist John Gerard wrote that the smell of basil is good for the heart, making people happier.
Recently, a lot of species with exotic fragrances have appeared, an example is Thai basil.The collective term behind the three species of basil used in Thailand are Ocimum basilicum with an anise scent, lemon-scented Ocimum citriodorum and clove Ocimum tenuiflorum.All these basil are grown annually.African-grown Ocimum kilimandscharicum is suitable for perennial cultivation.
Basil is also a feast for the palate.The variety 'Green Pepper' tastes like green pepper, 'Moulin Rouge' is rather tart, but due to the decorative leaves it is suitable for decorating dishes. Add basil leaves to the meal shortly before serving. Unfortunately, basil is not suitable for preservation (because it contains a lot of water), but it is perfect for barbecuing - on the one hand, it increases the appetite, and on the other hand, it improves digestion after eating, for example, fatty meat.
We put basil in the open air at the earliest in mid-May, after cold gardeners, when the threat of frost is over. Rush is not recommended here, as the shoots grow fastest at temperatures above 15 ° C.Contrary to many other herbs, basil likes a fertile soil.
During planting, we can supply the soil with compost, and then, every few weeks, supplement the shortage of nutrients with organic fertilizer mixed in small amounts with water for irrigation. Organic crops are sprinkled every week / two with nettle or thyme extract. As a result, the leaves and stems become resistant to fungal diseases, and also produce more essential oils.
Your own herb garden
Basil is most aromatic during the flowering period.After flowering, the plants do not release as many leaves.The yield can be extended by regular shortening of the shoots, but then the basil does not develop the full aroma. The only way to harvest a good-quality herb is to cut the whole twigs that have just bloomed.
If we need more leaves, cut the shoots about 10 centimeters above the ground when the main shoot begins to bloom.This will cause an intense regrowth of the shoots from the leaf axils. They will be ready for harvest around September.
