Guide to growing Basil - Ocimum

Ocimum is a genus of hardy annual herbs.

One Ocimum species, Basil, is one of the most used and best loved of all the herbs used in cooking, and enlightens many an Italian dish, going a a treat with tomatoes.

The plants are ideal for use in a herb garden and typically grow to a height of about 40 to 60cm. Members of Ocimum have green, purple, or bluish green leaves and flower in the summer.

In addition to Basil Common names for Ocimum used in herb gardening include Golden Basil, sweet basil and Thai Basil.

If growing Basil for culinary use then the leaves should be removed before flowering has occurred for the best taste; Basil is best used fresh, but can also be frozen or dried. To dry Basil remove the leaves and dry them in a dark place. By frequently removing leaves and tips you can prolong the herbal lifespan of the plant. It can even be took inside in the winter, and as long as it receives 5 hours of sunlight and is given an occasional feed fresh basil can be harvested throughout the winter.

How to grow Basil

It is probably best to start growing Basil plants off indoors, so this about five weeks before mid spring. Seeds of Basil should be sown on the surface in the light and at a temperature of 10 to 15 degrees Celsius (about 65 degrees Fahrenheit). It should take anything from one to seven weeks to germinate the seed.

Once ready transplant the basil into your herb garden in the spring at about 25cm apart; ideally Basil should be grown in sunny areas that have a rich soil (pH 5.5 to 6.5).

Caring for Basil

It is easy to care for Basil and other Ocimum; when the plants reach about 12cm pinch back the growing tips of the Basil plant to encourage bushy growth. They should be watered frequently to keep the soil moist, and cut back by about a third to a half in the summer before flowering can occur.