The sweet smell of successful basil

The sweet smell of successful basil

I love the smell of basil. Actually, let me correct that; I love the smell of cinnamon basil, thai basil, greek mini, red basil, basil bush AND your general, garden-variety sweet or giant basil.

Did you even know there were that many types of basil?

Yes I cook with basil. I enjoy a snack of tomato, red onion and basil (all home-grown of course) on bruschetta. The kids and I make basil pesto for more yummy snacks. And, I always add a few leaves to garnish my tasty pasta dish.

But even if I didn’t harvest basil for cooking, I’d still grow it for the fantastic aroma it provides.

So this month I’m going to tell you how to plant basil in pots for a tasty, delicious smelling and long-lasting alternative to displaying cut flowers in your home. But because I think you can never have enough basil, I’ll also give you a few tips on planting in your garden.

As I said earlier, basil comes in a variety of different flavours. So, actually, the hardest part of growing it, is working out which type to plant!

I’m a bit of a traditionalist so I always plant a good crop of sweet basil – one plant for a pot inside, and the rest in the garden. And then add to my bounty with a selection of other flavours – like cinnamon, perfect for cinnamon basil chutney.

Grab some seedlings from our online shop at www.awapuni.co.nz and get them delivered direct to your door. Remember, order six or more items and we’ll deliver for free to an urban address, or for just $4 if you live rurally. Alternatively, head to your local supermarket, Bunnings or The Warehouse to purchase your plants.

Once you’ve got your seedlings you need to work out where to plant them. Basil thrives in warm sunny spots. So whether you’re planting in or out doors, ensure the place you pick is in direct sun. And, if you live somewhere where the climate is a little cooler, make sure you wait until the weather has really started to warm up before you plant.

Once you’ve found the perfect location, all you need to do is dig a little hole, around 3cm deep, and plant each seedling. If you’re planting outside – it always helps to give the seedlings a good kick start by adding a general fertiliser, such as nitrophoska blue to the soil surrounding the seedlings. Nitrophoska blue is high in potassium providing a good balanced diet for leaf growth.

And, if you’re planting in a pot, use a good all round potting mix.

Be careful not to over-water as this will encourage bacteria. If you’re unsure of when to water – try this tip. As soon as the leaves on my basil start to wilt I give them a drink. They bounce back straight away and it ensures I never drench them.

Then sit back and wait, and in around four to six weeks your basil will be ready to harvest.

Once it’s fully grown the trick to ensuring a constant supply of this tasty herb, is to keep picking it! If you spot any flower buds, cut them off before it turns to seed.

For a tasty pesto recipe simply place two cups of tightly packed leaves and two cloves of peeled garlic cloves into a food processor. Pulse to chop, then add ¼ cup of parmesan and ¼ cup of pine nuts (try sunflower seeds for a cheaper alternative) and blend to a pulp. While the motor’s running, drizzle in ½ a cup of olive oil and process until it forms a smooth paste. Add salt and pepper until it tastes just right. And cover it with a little olive oil to help it keeps its colour.

If you’re cooking with basil – be sure to add it at the last minute to reduce any loss of flavour by heating it.

Tod Palenski
Awapuni Nurseries
www.awapuni.co.nz

ENDS

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