A summer without the sweet and herbal scent of fresh basil leaves would be a little poorer. Its botanical name says a lot about the plant: "ocimum" means fragrance, aroma, and "basilicum" comes from the Greek basilikos, meaning king. In Thailand, the Thai basil Ocimum basilicum 'Horapha' is loved. Indian Hindus worship tulsi - the holy basil, O. basilicum sanctum, which is a symbol of Lakshmi, goddess of fortune, we alth and beauty. However, in Europe, the fragrant herb made Italian cuisine famous.
In Italy, Genoese basil is valued. This regional form of common basil, as well as the shrubby small-leaved basil Ocimum basilicum minimum, used primarily in Provence, is grown from seed as annual plants.This applies to all varieties of fragrant basil, including those that smell completely different than the basic species, such as cinnamon or lemon basil.
If we want to remove fresh leaves all summer long, let's sow more seeds every four or six weeks. We cover them with a very thin layer of soil for sowing or sieved sand to protect against washing out by sprinkling. Break the young plants that grow too densely as early as possible, at least 5 cm apart, to protect them from fungal diseases.
Little known in Poland perennial shrub basil Ocimum gratissimum forms low, spreading clumps. In a sunny stand, varieties with woody shoots, such as 'African Blue', reach a height of about 1 m.The rather pungent camphor-like smell does not suit everyone, but it is difficult to underestimate the ornamental value of the plant.Tiny purple flowers, collected
in long candle-shaped panicles, they are also a great attraction for butterflies.
Many new varieties with decorative leaves come from German nurseries, such as 'Green Fortune', 'Green Super Globe' or 'Harlekin'. Each of them is distinguished by a typically Italian, French or exotic aroma. All of them have increased resistance to the vagaries of the weather, but they will survive the winter well only in a bright room with a temperature of 12-18 ° C. Basil experts recommend that the plants should be watered thoroughly, especially during the peak season and on hot days.
We feed the herbs with a portion of fertilizer every two or three weeks. You can dissolve a little liquid organic fertilizer in the irrigation water, or you can add a mineral fertilizer for herbs with a higher potassium content to the top layer of soil around the plants.When harvesting, one basic rule should be followed: never pick off individual leaves. We always pinch the apical part of the shoot just above the lower pair of leaves, then the basil will branch quickly and easily, sprouting new shoots from the sheaths at the base of these leaves.
After such treatment, the plants will not only branch out. By picking the tops of the shoots, we can prevent the development of inflorescences for many weeks.Remember that flowers always signal the end of harvesting basil leaves.After flowering, plants lose their flavor and aroma. Soon they wilt and die.
Best place to grow
Most species of basil like fully sunny places.Strong rays of the sun can burn the leaves of Genoese basil and red forms, which evaporate a lot of water on hot summer days.To protect the basil from damage, plant the more sensitive varieties on the flower bed among taller vegetables or herbs. It is worth shading them on the balcony.Basil is not a low-maintenance plant at all. Malnourished and poorly watered, it often produces pointed, hard leaves with a very pungent taste.
Basil - the most popular varieties
1. 'Green Super Globe' creates dense clumps of up to 30 cm high. The perfect variety for balcony boxes or flower pots. It is a tasty addition to pizza and salads.
2. 'Harlequin' has dark green leaves with purple discoloration along the veins.A variety with a sweet and herbal aroma is distinguished by high resistance to fungal diseases.
3. 'Green Fortune' shines with fresh greenery, and in summer it amazes with slender panicles of pink-red inflorescences.
4. 'Pesto Perpetuo' does not bloom and reproduces only from cuttings.
5. 'Pourpre Lucie' grows to a height of about 40 cm.Striking dark red leaves embellish French-Mediterranean cuisine.
