summer, the star of our garden is basil. Sure, tomatoes might be most gardeners’ pride and joy, but for us, it’s all about basil. Why? Because we’ve likely run out of homemade basil pesto for our weekly pizza nights—sometimes for weeks, if not months. And let’s be honest, nothing beats fresh basil pesto on pizza.
Of course, we use basil for other things too, but our main goal is making enough pesto to last the whole year..
How to Grow Basil
Basil (Ocimum basilicum) is part of the mint family (Lamiaceae), but unlike most mints, it doesn’t spread aggressively. It’s usually grown as an annual. There are tons of basil varieties, with Genovese and sweet basil being the top picks for pesto thanks to their mild flavor.
Thai basil has a delicious licorice (or anise-clove) taste that’s perfect for Asian dishes. Lemon and lime basil bring a citrusy zing that pairs well with seafood. There are even purple varieties that add a gorgeous splash of color to the garden.
Holy basil (Ocimum sanctum), also called Tulsi (from the Hindu word meaning “incomparable one”), can grow as a perennial in warmer climates. While all basil has some medicinal benefits, this is the one you’ll want in your healing herb garden.
MIGardener sells seeds for all these varieties (and more!) for just $0.99 per packet. Plus, if you use [this link](insert link), you’ll get 15% off.
Basil is super easy to grow—it just needs warmth. Don’t plant too early! If you’re impatient, start seeds indoors in pots and move them outside once it warms up.
Once your basil starts growing, pinch off the tips of the stems to encourage bushier growth instead of just height. Every branch you snip will sprout two new ones, so don’t hesitate to prune.
When flower buds appear, you can pinch those off too (though they’re edible) to keep the plant from going to seed. Personally, I haven’t noticed a big flavor difference between basil that’s gone to seed and basil that hasn’t. Last year, I let some flower for the bees, and the same plants even seeded twice!
If you let basil go to seed, it’ll likely self-sow, and you’ll find little basil clusters popping up next spring.
Fun fact: Chickens don’t like basil, so it makes a great ornamental plant near the coop. It also helps repel mosquitoes, mites, and aphids, and can even act as a fungicide against milkweed bugs.
Basil thrives both in gardens and pots—just keep container plants well-watered since they dry out faster than in-ground ones.
Need help planning how much to grow for your family? We’ve got worksheets for that! Fill out the form below, and we’ll email them to you.
How to Propagate Basil
- From seed: Once basil flowers dry out, collect the seeds for next spring. Keep varieties separate and label them.
- From cuttings: Snip a 4-5″ stem (with leaves) and place it in water in a sunny spot. Once roots form, plant it in soil.
- From layering: Even though basil grows upward, if you lay a stem down and cover it lightly with soil, it’ll sprout roots. Once they form, cut it from the mother plant and transplant it (or leave it be).
With a little effort, you’ll never need to buy basil seeds again—even though it’s an annual.
Basil Pests and Problems
Few pests bother basil, but Japanese beetles love it. To avoid Fusarium wilt, gray mold, black spot, or damping-off in seedlings, plant only when it’s warm (70+°F days, no cooler than 50°F at night).
Harvesting and Preserving Basil
Start harvesting leaves once the plant gets bushy.
- Drying: Dry leaves and store them in a jar.
- Freezing: Freeze in ice cube trays covered in olive oil to prevent blackening.
- Pesto: Our favorite method! Freeze it in small jars—perfect for pizza night or pesto pasta.
- Salt preservation: You can also pack basil in salt.
Using Basil
Yes, pesto is amazing, but there’s so much more you can do with basil!
- Can it with tomatoes and garlic for an easy pasta sauce.
- Try basil butter cookies (especially with lemon or Thai basil).
- Peach basil salsa (Homestead Honey)
- Herbed sel gris (Joybilee Farm)
- Medicinal Tulsi tea (Homespun Seasonal Living)
- Roasted tomato and basil soup (Cooking Classy)
- Orange basil salad dressing (Green Healthy Cooking)
- Blueberry basil tart (Baking Part-time)
- Strawberry basil switchel (Eat Beautiful)
- Basil-marinated mozzarella (The View from Great Island)
- No-rise slow cooker basil pesto bread (Diethood)—I’d love to try this in our SunOven!
