BASIL HERBS
Jan 26, 2025
a brief history: from ancient temples to the mediterranean
While we often associate basil with the sun-drenched hills of Italy, its story actually begins thousands of miles away. Originating in India and Southeast Asia, basil has been cultivated for over 5,000 years. In ancient times, it was more than just a garnish; it was a symbol of both love and fear, used in everything from royal perfumes to funeral rites.
It eventually traveled the spice routes to the Mediterranean, where it found its spiritual home. In regions like Liguria, Italy, basil became the backbone of local identity, giving birth to the legendary Pesto alla Genovese. Today, it is the soul of Mediterranean cuisine, representing the freshness and simplicity that defines the region’s cooking.
basic information
difficulty level
easy
planting depth
⅛" under
lighting preference
full sunlight
moisture needs
water daily
days to germination
7-10 Days
temperature
70° - 80°f
starting seeds indoors
Sow in CowPots 6 to 8 weeks before the last frost, filling each pot with a moist seed-starting mix. Drop 2–3 seeds per pot, covering them lightly with about 1/8 inch of soil.
Keep the pots / cells in a warm spot (70–80°F). Basil needs warmth to sprout; using a heat mat can speed up the 7–10 day germination process. Light is not required for germination but is essential immediately after sprouts appear.
Once seedlings have two sets of true leaves, thin to one strong plant per cell. Provide 12–16 hours of bright light daily (grow lights or a very sunny south-facing window.)
A week before transplanting, move pots outdoors for a few hours daily, gradually increasing exposure to wind and sun to prevent transplant shock.
Once the soil is warm and all danger of frost has passed, transplant them in the garden 10–12 inches apart. (If biodegradable CowPots were used, you can transplant the entire pot into the soil.)
starting seeds outdoors
Wait until daytime temperatures are consistently above 70°F and soil is warm. Choose a location with full sun (6–8 hours) and well-draining soil.
Sow seeds 1/8 inch deep in a location of your choice. Basil does very well in large pots, containers, window boxes, raised beds and even directly in the garden.
Lightly mist the soil so it stays moist but not soggy. Seedlings should emerge within 7 to 10 days.
When seedlings are 2–3 inches tall, thin them out so that the remaining plants are spaced 10–12 inches apart. This ensures proper airflow to prevent mildew.
indoor planting
outdoor planting
main benefit
Maximum Harvest: Adds up to 2 months of picking time to your season.
Vigor & Resilience: Plants are naturally sturdier and more drought-resistant.
success rate
High: Climate control prevents "damping off" and early-stage pest death.
Moderate: Subject to weather, birds, and slugs eating tiny sprouts.
root health
Roots can become "pot-bound" if not transplanted in time.
Superior: Develops a deep, undisturbed taproot immediately.
labor level
High: Requires grow lights, heat mats, and 10 days of "hardening off."
Low: Simply sow, water, and wait. No transplanting required.
variety access
Best for rare varieties (Thai, Purple) not sold in stores.
Best for fast-growing varieties like Italian Large Leaf.
plant growth
Can be "leggy" if light is insufficient.
Naturally bushy and compact due to direct UV exposure.
maintaining healthy plants
Consistent Moisture: Basil loves water but hates "wet feet." Aim to keep the soil consistently moist, like a wrung-out sponge. Water at the base of the plant to keep the leaves dry, which helps prevent fungal issues like downy mildew.
Sunlight Requirements: Ensure your plants get at least 6 to 8 hours of bright sunlight daily.
The Pinching Technique: This is the secret to a bushy plant. Once the plant has 3 to 4 sets of leaves, pinch off the top center stem just above a leaf node. This encourages the plant to grow two new branches from that spot.
Prevent Flowering: As soon as you see a flower bud forming at the top, pinch it off immediately. Once basil flowers, the plant directs its energy into seed production, which causes the leaves to become bitter and small.
Frequent Harvesting: Regularly picking leaves actually encourages more growth. Always harvest from the top of the plant rather than the bottom to keep the plant's shape full and productive.
harvest
Wait for the Right Height Only begin harvesting once your plant is at least 6 to 8 inches tall. This ensures the root system is established enough to recover and continue producing.
Identify the Leaf Node Look for a node along the main stem—this is the point where two small, young leaves are beginning to emerge.
Cut Above the Node Using sharp scissors, snip the stem about 1/4 inch above that node. This "pinch" signals the plant to stop growing tall and instead develop those two small leaves into new branches.
Always Harvest from the Top Work from the top of the plant downward. This prevents the basil from becoming "leggy" and delays the plant from flowering, which keeps the leaves tasting sweet rather than bitter.
storage
There are a few ways for you to store your fresh basil herbs....
the countertop bouquet
(counter top)
This is the gold standard for maintaining the bright color and peppery aroma of fresh basil for immediate use.
Treat the basil like a bouquet of flowers. Trim the ends of the stems and place them in a jar with about an inch of water. Leave it at room temperature. Do not refrigerate, as the cold air will turn the leaves black.
the paper towel wrap
(fridge)
Use this method if you have already picked individual leaves and need to keep them crisp for a few days.
Gently wash and thoroughly dry the leaves. Lay them in a single layer on a dry paper towel, roll it up loosely, and place the roll inside a plastic bag. Keep the bag slightly unsealed to allow for a small amount of airflow.
the olive oil cube
(frozen)
Freezing basil in oil is the best way to preserve the "fresh" flavor profile for future cooked dishes like soups and sauces.
Put fresh leaves in a food processor with a tablespoon of olive oil until coarsely chopped. Spoon the mix into ice cube trays & freeze. Once solid, transfer the cubes to a freezer-safe bag.
traditional air drying
(dried)
Drying is the best option for long-term pantry storage, though it will result in a more concentrated, minty flavor.
Tie small bunches of basil together by the stems and hang them upside down in a warm, dry area with good air circulation. Once the leaves are brittle, remove them from the stems and store them in a jar.
culinary uses
Pesto
CAPRESE SALAD
PIZZA
Pastas
