The popular summer herb basil is easily grown from seeds.
The seed germination rate is high, and it only takes a few days for the seeds to sprout.
Sow basil seeds directly into the pots they will grow in. Cover them lightly with potting mix and water gently. The seeds instantly turn a cloudy grey when exposed to water. Sow several seeds together - basil likes its own company. Keep the seeds moist. Once the seeds have sprouted, put the plants in a sunny south window.
After the ground is warm and temperatures are well above freezing, you can sow basil directly in the garden, but I find that lots of bugs and birds also adore basil. My best outdoor ground crops of basil were grown under protective white cloth covers (floating row covers),which also keep the basil a little warmer.
Lately though, I have been growing basil in very large pots in the sunniest part of the garden. It does well sitting a few feet above the ground in a potting mix that is mostly peat. Grow it in a good 8 inches of potting mix. If it show signs of wilting, be sure to water. Basil tells you outright that it needs water. In big pots, basil is protected from most bugs.
Harvest basil as it grows. Pinch the top leaves before they flower and harvest big leaves as they grow. There is an art to pruning basil. You can grow it as a single plant by pinching just above the second set of leaves.
Pesto sauce is delicious when made with fresh basil leaves. I use almonds or walnuts instead of pine nuts. We had pesto in Rome made with almonds, basil, garlic, olive oil with a little butter, and parmesan cheese.
Sometimes I add parsley or swiss chard to the pesto when I don't have enough basil. By the way, a pesto with walnuts and parsley is also tasty.
Use this strong, sweet but tangy herb in salads and sauces, mix it into dips and dressings. Chop it and freeze it in ice cube trays with a little water for sauces in winter.
Pesto sauce is delicious when made with fresh basil leaves. I use almonds or walnuts instead of pine nuts. We had pesto in Rome made with almonds, basil, garlic, olive oil with a little butter, and parmesan cheese.
Sometimes I add parsley or swiss chard to the pesto when I don't have enough basil. By the way, a pesto with walnuts and parsley is also tasty.
Use this strong, sweet but tangy herb in salads and sauces, mix it into dips and dressings. Chop it and freeze it in ice cube trays with a little water for sauces in winter.