The pungent, clove-tinted scent of basil is commonly associated with tomatoes and Mediterranean dishes, although in Asia it is more commonly used in drinks and desserts. I love using it to infuse the milk when making lemon and basil ice cream. The volatile oils that give its flavour quickly disappear when cooked, so it is best used in salads or torn into cooked dishes, like pasta, at the last moment. It is the key ingredient in the commonest form of pesto, found in our shops, although pestos can be made with many other herbs.
This delicious herb has an interesting place in folklore around the world. In France it is known as l’herbe royale and in the Hindu faith it is revered as holy basil or tulsi. In the Eastern Orthodox churches it is often used to prepare holy water and is placed on or near altars. In Europe it has been placed in the hands of the dead to ease their passage, an echo of Egyptian and ancient Greek beliefs that basil opens the gates of the underworld.
There are many varieties of basil and it can be fun to collect these if you have space for a number of plants. The commonest is sweet or Genovese basil, with its large, shiny, bright-green leaves. Others have smaller, finer leaves; they may be purple or dark green and can have overtones of lemon or cinnamon. You can find these as plants in garden centres and nurseries or try looking online for the seeds.
Basil originates in the tropics, from Africa across to South East Asia, but it is now a ubiquitous presence in our supermarkets, with dozens of fleshy plants packed in each plant pot so that we can ‘cut and come again’. In reality we usually cut and then find that the remaining leaves collapse in an unappetising mess. In this post I will show you how to take one such ‘living herb’ pot and transform it into a prolific source of basil for the months ahead.
Grow Your Own Basil
Rescuing supermarket basil plants is satisfying, easy and gives you the chance to try the key gardening skill of ‘potting on’. The plants from one pot can keep you in basil for months.
Time Taken / Energy Needed
Half an hour, including setting up and clearing away. This is a low-energy activity, which you can do while seated at a table. The maintenance of the plants is also simple and low energy.
Equipment
• A potting tray or large tray to contain the compost.
• Lots of newspaper if you are indoors.
• A supermarket ‘living pot’ of basil. Pick one with shorter, healthy looking plants and no damage.
• Peat free compost.
• A plant pot (or as many as you want), 8–10cm diameter, with a waterproof saucer/container to sit it on/in. You can also recycle paper cups for this but remember to make holes in the bottom for drainage.
• A jug or watering can of water.
• Liquid plant feed.
Instructions
1. Take a good look at your plants. Are they in good condition: plump and shiny with no damage? If they are wilted, water them and leave them alone until they perk up.
2. Squeeze the plant pot all round to loosen the root-ball and tip the plants out gently into your hand, or onto a tray, taking care not to damage them.
3. Look at the plant tops and notice how many are contained in this one pot. As they are, they cannot survive long as they are competing for light, food and water. They will also have very green, lush stems as they have been forced to grow quickly, making them susceptible to pests and damage. They may look healthy and green, but they are already plants in distress and in need of rescue!
4. Look at the root-ball and notice how densely packed and tangled their roots are. While the tops are fragile, these roots will not mind if you tear them apart. Damage stimulates the plant to grow more roots. As long as each individual plant has plenty of root attached when it is planted, it will be fine. Some may show signs of the stems becoming brown and woody; this is normal and healthy.
5. Hold the root ball in both hands, with your thumbs together at the front and gently tear it in half. The plants will be tangled, so take your time and comb your fingers through their leaves to separate them.
6. Take each half and repeat the tearing and separating. Once you have smaller groups of plants you will be able to identify those that are strongest and bushiest with the most leaves and no damage. Gently tease these apart from all the others and lay them to one side. Use the unwanted ones for cooking.
7. Take a plant pot and fill it one third full of compost.
8. Place one of your plants on top of the compost. Hold it upright with one hand, while you fill the space around it with more compost.
9. Press the compost down firmly to support the plant and add more if needed. The compost should reach the level where the stem meets the roots.
10. Repeat with your other strong plants. You can put two or three plants in one large pot of around 15cm diameter. If you have too many, give them as gifts to your friends, or use the excess plants to make pesto.
10. Water your new plants and include some liquid plant feed, according to the instructions, to give them a boost.
11. Look at your plant and note how, behind the new leaves that are growing, there are two more shoots, one on each side. Nip out the top leaves, leaving the two tiny shoots on either side. This will encourage these two to grow and your plant will be bushier with many more leaves.
Maintenance
Position
Keep your basil on the sunniest windowsill that you have, or in a heated conservatory. The more sunlight, the better it will grow. Basil will grow in the winter, but much more slowly. It will only do well outside during a really hot summer, but can produce large crops in a greenhouse, if planted out from May onwards.
Picking
• When you harvest leaves, always take the new ones at the growing tips, rather than odd leaves, here and there. Leave the side shoots behind to grow on. This will continue to encourage more bushy growth.
• Don’t take more than a quarter of the leaves off at once or the plant will not have enough to feed itself and will give up.
• If you don’t take out the top shoot, the plant will grow straight up and become tall and lanky, quickly producing flowers. The lower leaves will gradually die back, and you will get very little edible growth. The leaves of flowering basil become tough and unpleasantly intense, almost hot and bitter in flavour.
Watering
• Basil is a tender plant, which loves sunshine and hates cold wet roots, so never water an indoor basil in the afternoon or evening.
• To test whether your plant needs watering, poke a finger into the compost to the first joint. If you can feel moisture, leave it, if it is dry water it.
• Water sparingly from the bottom (pour the water into the saucer not the pot, so the surface of the compost stays dry).
• Once a week, add liquid feed to the water, following the instructions on the packet. All containerised plants use up the nutrients in their compost within a matter of weeks and there is nothing to replenish it but you. An underfed plant will start to turn yellow and sickly.
Pests and Problems
Aphids
These have been my biggest indoor problem as there are predators indoors to eat them.
• First, keep your plant well fed and healthy so that it is better able to survive attacks.
• Keep an eye out for tell-tale stickiness on leaves, tiny, white flecks, which are the cast of shells of growing aphids, or distorted leaves.
• Look underneath the leaves for aphids and squash any you find. Be careful not to crush the plant though.
• Try holding the plant upside down under a warm (not hot or cold) tap and rubbing the aphids off. Keep one hand over the compost to keep it in place.
• If you have a big infestation you may need to throw out your plant and start again.
• Aphids like to overwinter in compost and may be lurking in other houseplants, particularly geraniums. They will then come back to infest any new plants, so consider either replacing the plant or treating the compost of non-edibles with insecticidal sticks. This is the only time I use pesticides as you can’t use the usual methods of encouraging predators or covering with mesh. With solid sticks, you are not breathing in sprays.
• Don’t use insecticides on plants that you are going to eat.
Bolting
This is when your plant suddenly grows tall and skinny and produces flowers. This is perfectly normal for basil, which is an annual and so is programmed to flower and set seed in one year. Distressed plants tend to flower more quickly as a survival mechanism, so that their offspring will survive harsh conditions as seed.
• You can hold off bolting by picking the growing points regularly.
• Keep your plant properly watered and fed.
• Nip off any flower buds that do appear.
Yellow leaves
• This happens if your plant is low on nutrients, particularly nitrogen.
• It may also indicate an insect infestation, so check the leaves.
• Older leaves naturally die back, so just pick any tatty, yellowing old ones off.
Scarid Flies
These are tiny black flies that feed on material in the compost that is not fully decomposed. They fly up when disturbed and can be a real nuisance. They also feed on roots, so in large numbers they can weaken your plants.
• Water your plants from underneath, keeping the top of the compost dry, so that it is less inviting to these pests.
• Mulch the surface of the compost with fine gravel. You can also use ornamental stones, which look pretty. This will also help by slowing the evaporation of water.
• Fly papers can reduce the numbers.
• If you have a lot of flies, nematode controls are available online. These arrive in the post as packets of a paste like substance, which is the unhatched nematode eggs. Dilute this in water and apply. The eggs hatch and the nematodes, which are microscopic worms, eat the scarid fly eggs and larvae. It sounds disgusting but is highly effective and a safer, organic alternative to chemical sprays,
Once you are confident in managing a basil plant, have a go at growing some from seed and get adventurous with varieties. Sow the tiny black seeds thinly on the compost surface in a plant pot, cover with a very thin layer of compost then water in. Keep the pot indoors and once the seedlings are big enough to handle, transfer them to their own pots.
Have a go at making your own pesto. The flavour of home-grown basil is so much more intense than shop bought, so it’s well worth trying.
Categories: all yearcontainersLow energyindoor20-30 mins
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