basil (lat. Ocimum basilicum) is a plant from the familyLatin Lamiaceae). It originates from India, from where it spread throughout Europe and the world in the Middle Ages. Today it is mostly used in Italy and France. It is also popularly known as basil, murtela, marjanec, murtila, basil, bažolek.
It is an annual herb whose branched stem can grow 50 – 80 cm. The root is also branched and penetrates quite shallowly, approximately up to 40 cm deep.
The light green leaves are oval and extremely aromatic. They are pointed at the tips, and rarely shallowly serrated at the edges. The size of the leaves increases proportionally from the top to the base of the stem. White and small flowers are located at the top of the stem and bloom from June to August. Basil produces dark brown ovoid fruits that are extremely small (up to 2 mm).
Basil thrives best on loose and moist soil with a sufficient amount of sunlight. It can be grown both in smaller jars and in open family gardens.
Types of basil
There are many types of basil that come from different parts of the world. For example, Mediterranean, Indian or African basil can be distinguished, and among them there are dozens of varieties of basil that differ from each other in terms of size, shape, color, smell and taste.
By the appearance of the leaves
Regarding the appearance of the leaves, one can distinguish varieties with medium-sized leaves, then bushy varieties with slightly smaller leaves (e.g. Piccolo, Omicum b. minumum) and varieties with leaves approximately the size of a palm (e.g. Genovese, Foglia di lattuga) . The leaves of most varieties are dark green, but there are also some varieties with dark red leaves (eg Osmin purple, Red ruby).
By aroma
Apart from the appearance of the leaves, basil can also be distinguished by its aroma. Thus, green varieties have a sweeter aroma, while all the others have a characteristic pungent taste and smell. It is interesting that it is possible to find basil with the taste of cinnamon, lemon or anise.
Lemon basil
Lemon basil (lat. Ocimum americanum) is also called Indonesian basil. It is a specific type of basil that is native to the Indian subcontinent, Southeast Asia, Africa and China. Accordingly, the second part of the Latin name americanum is not justified because this plant does not originate from America, but was imported into some American states.
It is named in the Croatian language lemon basil thanks to the specific smell and mild aroma of lemon. Because of this aroma, it is often used in making sweets, but also as a spice for many dishes and tea.
In terms of appearance, lemon basil has an upright stem and can grow from 30 to 100 cm. The lanceolate leaves are 2 to 5 cm long and have serrated edges. The white flowers are bisexual and collected in upright inflorescences that bloom in August and September. It produces a kalavac fruit which is divided into 4 smaller black fruits. It is propagated by seeds which should be sown from February to June and which usually germinate in about 14 days if the temperatures are favorable (15 – 25 °C).
Lower varieties of basil
All varieties have the same medicinal effect, but the lower varieties stand out as the ones that are more aromatic. The varieties Genovese (sweet basil), Clasico and small basil stand out in particular.
Genovese (sweet basil)
Genovese is also called sweet basil. Depending on the growing conditions, it can grow from 20 to 80 cm. In appearance, it has large and light green leaves that are slightly silky and white flowers. It is often used in Italian cuisine to prepare pesto sauce.
Clasico
The Clasico variety is shorter and usually grows to a maximum of 40 cm. It has an extremely penetrating and strong smell and is used as a spice and aromatic plant. In addition to being used in the kitchen, this variety can be used in gardens to repel insects due to its fragrance.
Small basil
Small basil, which originates from India and Sri Lanka, grows up to 30 cm in height. It is known for repelling mosquitoes and other insects in homes or other areas where it is planted or dried. It is used as a spice in various dishes or can be used to prepare a refreshing tea. Also, the seeds can be eaten on their own or can, for example, be added to bread dough, which will then acquire a specific aroma.
Planting basil
Before planting, it is necessary to know the most favorable time and requirements for soil characteristics that will be most suitable for cultivation. In addition, basil can be planted from seeds or seedlings, and it thrives equally well in larger open spaces and in smaller spaces, such as balconies or terraces of family houses and apartments.
Planting time
Like most herbs, basil is sown in the spring after the danger of frost has passed.
Planting from seeds
Basil is best planted in early May to avoid damage from late spring frosts. Of course, if it is planted in areas where there is no great danger of frost, sowing can be done earlier, i.e. at the end of April.
When planting, it is necessary to respect the inter-row distance of 50 cm. 3 to 5 seeds are sown in one hole, and the distance between the holes should be 20 to 25 cm. The sowing depth is from 0.5 to 1 cm. The seeds retain their germination for 4 to 5 years, and will begin to sprout approximately 7 to 14 days after sowing.
With this method of planting and cultivation, it is necessary to irrigate the plantation in order to obtain two swaths later.
Planting seedlings
The time of planting seedlings is the same as the time of planting seeds. Seedlings are always planted when they have 3 or 4 pairs of leaves and when they grow to 10 or 12 cm. When planting the seedling, the inter-row distance of 50 cm should also be observed.
If it is a question of smaller areas, then the seedlings can be planted by hand or with a planter and in furrows respecting the distance between plants of 30 to 40 cm.
On larger areas, planting is done with planters. It is best to transplant the seedlings when the weather is humid and cloudy, but if the weather conditions are not like that, but sunny and bright, planting should be done in the early evening hours. Immediately after planting, the seedlings should be well watered.
Growing in jars
Basil can be grown very successfully and easily in jars. For growing in jars, it is best to choose smaller varieties due to economy. The seeds are sown directly in the jar at a depth of 5 mm, and the jar must be placed in a place where the plant will have enough light. It can be by the window or on the balcony. Also, it is important that the jar in which you sow the plant has good drainage. When the plant grows to 20 cm, its top can be torn off, as this move will encourage the plant to grow in the form of a bush. Also, transplanting the plant into a larger jar or into the garden can already be done when the plant grows approximately 8 cm.
Ground
Basil thrives very well on deep and permeable soils that are moderately fertile, however, it requires a large proportion of humus. As for soil pH, basil tolerates a fairly wide range from 4.3 to 8.2. It consumes very little nutrients from the soil, and very quickly outgrows the surrounding weeds. It should be noted that it is sensitive to herbicide residues in the soil. Also, it requires soil that has a fairly good water capacity and soil that heats up quickly, such as alluvial soils and chernozems. It is also possible to grow it on sandy soils, but then it needs to be regularly irrigated and supplemented with mineral fertilizers.
In relation to soil preparation, deep plowing is mandatory in autumn in order to prepare the soil for sowing. Basic tillage should be done at a depth of 30 to 35 cm. When early spring arrives, surface tillage is carried out in order to preserve moisture in the soil. Basil can grow on the same land for 2 or 3 years.
Temperature and climate
Basil thrives best in areas where it is humid and very warm, i.e. where a moderately warm climate prevails. The most favorable temperature for germination is from 18 to 20°C, although it can also germinate at a temperature of 12°C, which is considered the minimum for germination. In addition, it is important that it is a bright habitat that is protected from frost. Basil does not tolerate rainy or cold weather, and young and older plants freeze at a temperature of 0°C.
Cultivation of basil
Successful basil cultivation is about stacking crops, watering, fertilizing and propagation.
Matching cultures
Basil fits well into almost all crop rotations because it is an annual crop. In addition, it is recommended to plant it in the same place every second or third year. The best pre-cultures for basil are legumes (e.g. beans, peas, broad beans, soybeans, lentils), and it should be noted that basil, for example, does not go well with radish.
Watering
The basil root is branched and extremely shallow, so it is necessary to ensure a large amount of moisture, especially in the stages of germination, sprouting, sprouting and budding. During the growing season, it needs 600 to 650 mm2 of rainfall.
Flooding, channel, artificial rain, and drop by drop systems are commonly used to irrigate plantations. In areas with a moderate climate, irrigation is carried out every 7 – 10 days.
As for watering basil in the garden or in jars, you should monitor the humidity of the soil and water it only when you notice that the soil is dry. Watering should be done as close as possible to the bottom of the stem. Direct watering of the leaves should be avoided, and during high and constant heat, it can be watered every day because the soil will dry out quickly.
Fertilization
As for fertilizing, i.e. feeding basil, you should adhere to established and proven ratios. When it comes to basic autumn fertilization, 35 to 45 kg/ha of phosphorus and 80 kg/ha of potassium should be combined. On the other hand, when it comes to initial, i.e. spring fertilization, 40 to 60 kg/ha of nitrogen and 18 to 20 kg/ha of potassium should be provided. In addition, it is recommended to supplement the soil after the first mowing with 30 or 50 kg/ha of nitrogen.
If you grow basil indoors, it is recommended to fertilize the soil only once a month. Fertilization should be avoided if temperatures drop below 16°C.
Propagation
Propagation of basil takes place by direct sowing of seeds and the production of seedlings in warm beds. A better and more successful way is propagation by seedlings because two harvests are obtained per year. Sowing should be done at the end of February or at the beginning of March because the seedlings should be ready for transplanting at the beginning of May. The temperature in the flower beds must not be lower than 15°C, because reproduction will not succeed.
The most optimal conditions include a soil temperature of 20°C and an air temperature of 25°C. Then the seeds will germinate in 5 or 6 days.
Approximately 1,000-1,200 plants will be obtained on 1m2, and 2 or 3 g/m2 of seeds are used for sowing. This means that 150 to 250 g of seeds are needed for 50-80 m.
For the last 10-15 days before transplanting, the beds should be exposed to light and general outdoor conditions during the day so that the young plants can adapt to the new habitat.
Maintenance and care
Maintenance and care of basil consist of regular watering and fertilizing, fighting against weeds, but also proper pruning and shaping.
Plantation maintenance
Plantation should be maintained by hoeing, as basil is sensitive to herbicides. The purpose of hoeing is to loosen the soil and destroy weeds. It is important to suppress a lot of weeds before the first swath, because after that the plant will spread and branch out, so the weeds will no longer be able to grow.
The first hoeing is done approximately 2 weeks after transplanting, and the second approximately 3 weeks after the first hoeing. On smaller areas, hoeing can be done manually, and for larger areas, it is necessary to use suitable machines.
Pruning and shaping
It is important to cut basil leaves in the right way so that the plant can grow successfully and healthily. Never remove more than 2/3 of the leaves at once. The leaves can be cut when the plant has at least 6 leaves and is 15 to 20 cm tall. It is best to cut the leaves from the top.
Harvesting basil
Adult basil leaves are mostly harvested, as needed, when the leaves are stronger, i.e. when they have reached the highest degree of aromaticity. This is usually the time before or during flowering, which takes place from June to August. In place of the harvested leaves, new shoots will grow and in this way the harvest time is extended.
If it is a larger area, it is necessary to mow twice a year – at the beginning of July and at the end of September. It should be mowed to a height of 10 to 12 cm. In this case, the expected yield after two cuttings is from 6 to 8 tons of fresh herbs per 1 ha or from 1.3 to 1.7 dry chopped matter. This encourages the emergence of more side branches, so the plant will be much larger and more branched when the time comes for the second mowing – at the end of September or already at the end of August.
Basil should always be cut when the weather is sunny and dry. The mowed crop can remain in the field for 4 to 6 hours until it wilts.
Drying basil
If you decide to dry basil, it is recommended to wash and clean the leaves before drying to remove possible contaminants. It should be noted that basil loses its aroma when dried, up to 43% of its aroma if dried at room temperature. To prevent loss of oil, basil is best dried at higher temperatures (up to 40°C).
The whole plant can be cut and dried. Tied in a bundle, it should be hung in a dry, shady and airy place.
Basil storage
Dried basil is usually stored in light and moisture tight packages to prevent oil loss and discoloration.
Basil leaves are usually stored. The leaves can be stored in a damp cloth in the refrigerator for 2 or 3 days, and they can withstand freezing for up to 3 months.
Also, the leaves can be stored in a jar with an airtight lid, in which case they should be lightly salted and covered with olive oil. As they stand in the refrigerator, the leaves will turn black over time, but they will flavor olive oil very well.
Air-dried basil can be stored at room temperature for up to 2 years.
Diseases
For the proper cultivation of basil, it is necessary to know certain diseases and pests that can appear on the plant, as well as measures for proper control. Among the diseases, the most common are those that cause plant rot, and nematode pests that attack the plant’s roots are also distinguished.
Basil diseases mainly occur in warm climates where irrigation is used for cultivation. These are diseases caused by soil pathogens that cause plant rot. Common diseases are root rot, basil blight, gray mold, black leaf spot and cucumber mosaic virus.
Diseases are controlled by steam disinfection of the soil or fumigation in extreme cases of infection. In addition, tools and machines should be kept clean and in case of infection, all parts of the infected plant should be removed, as well as the surrounding infected plants if the infection has spread.
Basil flame
Basil blight is a new disease that has been spreading around the world in recent years. In addition to basil, the disease has also been confirmed on other plants from the sedum family. Once infected, basil is no longer suitable for market or processing. The first symptoms are difficult to notice and mostly go unnoticed. Since the leaves change color to yellowish, it can be thought that the plant lacks nutrients, for example nitrogen.
The first symptoms appear on the lowest leaves where the presence of moisture is greatest. Then, dark brown to purple clusters are formed on the back of the leaves, which give the leaf a “dirty” appearance. Irregularly shaped chlorosis appear, which are bordered by green veins. When there is too much moisture, chlorosis turns into dark brown to black necrosis. Such leaves then curl and fall off. It only takes 7-10 days from infection to the complete decay of the plant.
Given that it is a new disease, there is currently no officially registered means of control in our area. Larger producers of basil can implement preventive protection measures by disinfecting the protected area before the start of production and by growing cultivars that are less sensitive.
However, the basic protection measure is the removal of infected plant remains. The spaces between the pots should be sufficient to prevent moisture retention and to allow dry air to pass through. Also, it is necessary to ventilate the protected areas more often to ensure relative air humidity and avoid spraying the plants with water to avoid dampness of the leaves.
Younger plants are more susceptible to infection than older ones, therefore it is recommended to protect the plant from the very beginning of germination. If the first symptoms have already appeared, in the case of less infected plants, it is necessary to remove all infected leaves, and treat the rest of the plant and all other surrounding plants with a fungicide.
Gray mold
Gray mold is a common disease that attacks plants and can cause damage throughout the year. It is caused by the fungus Botrytis cinera. Along with basil, it also attacks strawberries, squash, tomatoes, onions, roses and other shrubs and flowers on vines.
It mostly appears in early spring as a cause of plant epilepsy, and young plants die soon after the onset of this disease. Later, in summer and autumn, it can appear on almost all parts of the plant. Rainy and generally humid weather favors it. When it appears on the fruits of the plant, they are inedible because the infection is so strong that it covers the fruit with a gray moldy coating.
Hygiene is extremely important to protect plants from this disease. This means that there must be no dead parts of the plant with signs of disease near the plantations. In addition, the plantation should be ventilated and an abundant flow of light to each leaf and fruit. Plants can be preventively sprayed with certain ecological preparations that work by increasing and thickening the cell walls of the plant and thus preventing the development of this disease in the plant tissue. When a stronger infection is noticed, the damaged parts of the plant should be thoroughly removed and a stronger fungicide should be used.
Black leaf spot
Black leaf spot is caused by fungi of the genus Colletorichum. The vine disease is common, but it also affects basil. According to the name of the disease, it is easy to conclude that the symptom of this disease is the appearance of dark brown to black spots with a fringed edge. Spots first appear on the lower leaves, which are older, and then gradually spread upwards and can cover the entire plant. Eventually, diseased leaves turn yellow and fall off. Diseases are favored by moist soil and shady places where there is not enough light.
The prevention of this disease is to ensure appropriate conditions for plant growth. During dry periods, only the soil around the plant should be watered, not the leaves. It is also possible to spray the plant with preventive ecological preparations.
Cucumber mosaic virus
Cucumber mosaic virus usually causes reduced yield and impaired fruit quality. It often occurs in peppers and tomatoes. It can cause dwarfism (growth disorder) in basil due to shortening of internodes and leaf deformation.
The first symptoms appear in the form of yellow irregular spots on the leaves, and sometimes spots of a darker color may appear, indicating tissue necrosis. In some plants, the leaves become elongated and narrowed, and in others they become shorter and smaller. Due to the distortion of the flower, fruits are absent or appear in very small numbers.
As preventive measures, it is first recommended to use healthy seedlings for production and to remove any previously infected plant residues from the land. As weeds can be a source of infection, it is necessary to destroy them regularly. On larger cultivation areas, it is not wrong to use ecological preparations against this disease.
Pests
Of all the pests, the nematode pests that can attack the basil root stand out. By knowing the symptoms of the disease, reacting in time and using appropriate protection measures, these pests can be successfully kept under control.
Nematodes
Nematode pests can cause more damage to basil roots. Otherwise, we are talking about small animals that are like worms and that play an important role in the decomposition of humus. By entering the root of the plant, these pests prevent the flow of water and nutrients from the soil, which negatively affects the development of the plant. Consequently, the plant lags behind in growth and development and then withers.
It is thought that the impact of these pests can be reduced by adding some organic matter, such as chicken manure, or by solarization. Solarization is done by placing a plastic film on the soil with the aim of attracting sunlight and retaining heat, thus reducing the number of pathogens in the soil.
Parasitic wasps, spiders, bed bugs
In order to control pest attacks, it is recommended to use natural predators such as parasitic wasps, spiders, bed bugs, etc. They can greatly help to keep pests under control. In addition to them, reflective mulch, beneficial insects, plant extracts and pest traps can also be used.
The use of basil
In addition to being a well-known spice, basil is also a valued medicine around the world. It is used in medicine and in cooking.
Preparations
Basil in medicine
The medicinal effect of basil has been scientifically proven. As a tea drink or food supplement, basil stimulates digestion, opens the appetite, helps with inflammation of internal organs and removes spasms, inflammation and digestive gases.
Basil tea is especially helpful for colds, coughs, asthma and generally all respiratory diseases. The reason is that the essential oils found in basil have an antibacterial and disinfectant effect.
Also, basil is a powerful antioxidant and protects the body from damage caused by free radicals. Finally, when basil tea is drunk in the evening before going to bed, it contributes to a lighter and calmer ground because it removes nervousness and restlessness.
Basil in cooking
Basil is a well-known spice all over the world, and in Italy and Italian cuisine it is the main ingredient of almost all dishes. For the purpose of seasoning, dried whole or chopped leaves are most often used, but fresh leaves are still the best. As such, it is a frequent seasoning in many sauces, pasta, vegetables, tomato dishes, etc. It is also a regular ingredient in various soups, fresh salads, spreads, liquid for cooking fish or liquid for seasoning fried fish.
It also goes well with potato, corn and cauliflower dishes. When basil is used as a spice, it should be added at the end of cooking because long cooking can only take away its positive influence and specific aroma.
History
The name basil comes from the Greek language and means king or royal, therefore this plant is often called the royal plant. It is known that the ancestral homeland of basil is India, where it is still planted near temples because it is considered a sacred plant.
Parts of basil were found in Egypt in pharaonic tombs as part of the pyramids dating back to 3500 BC. In ancient Rome, basil was also a highly valued herb, especially during the reign of Gaius Julius Caesar. The most deserving people for the transfer of basil from the East to Europe are priests, and today basil is successfully grown all over the world as an ornamental, medicinal and spice plant.
Interesting things
Basil was first mentioned in literature in the middle of the 17th century in English literature, and in American literature even 100 years later.
In Haiti, basil is believed to attract money, success, and prosperity, so Haitian merchants often place basil in their stores to attract customers and ward off bad luck.
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