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Beating the Basil BluesBy Richard White Basil is probably one of the most popular culinary herbs around. It is also, unfortunately, one of the least understood. Each and every year as the first sunny days of spring appear we are barraged with requests for Basil plants. In May we talk to many people who are looking for new plants to replace those that they have already lost. So how do I grow Basil? Before purchasing any plants it is important to understand what they require to do well. They need full sun in a sheltered spot, in a light textured well-drained soil. This can be in the garden or in a container. Never, ever put the plants outside until the night temperatures are warm and all chance of frost has passed. In this area this is normally the end of May, beginning of June. In June several weeks of rain are not uncommon. This is great for farmers who need it to bring on their second crop of hay but a recipe for disaster for our Basil. A temporary plastic cover can be rigged up over the plants to keep them warm and dry during these periods. Try and water early in the day so that the foliage is dry before night. Wet foliage can be a precursor to Fusarium wilt, a fungal disease that attacks the plants and causes sudden wilting and death. Early signs are brown streaks appearing on the stems. If you have ever encountered this problem do not grow basil again in that area for several years. Sterilise containers with a 10% solution of bleach. Caring for the plants once established consists of removing flower heads as they appear, and a regular fertilising schedule. Fish fertiliser works very well, as it is mostly nitrogen, which the plant requires to produce large green leaves. They will also do well with 20-20-20. Which type to grow? There are numerous varieties around but by and far the most popular are Sweet with its large leaves and prolific growth, and Genovese from the Genoa area of Italy. Lettuce Leaf has been one of my favourites, but for some reason there has been a worldwide shortage of seed for the last several years. Other types commonly available are Thai, Lemon, Lime, Purple and Green Ruffles and Bush Basil. I always grow lots of my favourites and experiment with a few of the others each year. Harvest the leaves as required to use fresh and sometime in September start thinking about preserving the rest of the crop for the winter months. Picking the leaves off the stem, and lying them on a screen in a warm room out of direct sunlight until they are completely dry is one method. Another is to puree the fresh leaves with oil, and then freeze in suitable containers. As always Happy Gardening and Healthy Eating
Richard White is co-owner of Hazelwood Herb Farm. |
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