Grow Your Own Basil: Summary

Authors: Erika Olsen, Extension Associate; Rachel Rudolph, Extension Vegetable Specialist; Rick Durham, Extension Consumer Horticulture Specialist 

Contributors: Jann Knappage, Food System Specialist; Rita May, Senior Extension Associate; Michele West, Marketing and Media Specialist

Varieties 

There are many types of basil. Genovese, Purple Ruffles, Sweet Thai, Kapoor Tulsi (holy basil), and Lemon basil grow in Kentucky. Consider downy mildew-resistant varieties. 

How much to plant? 

One to two plants should provide enough leaves for cooking. Plant three to five plants if you want to store basil or make pesto. 

How and when to plant? 

Basil is a warm-weather plant that is sensitive to frost. Plant during safe dates, spacing plants at least 12 inches apart. 

Pests and diseases 

Basil is at risk to downy mildew and Japanese beetles. To lessen problems, water at the soil level, don’t crowd plants, and choose disease-resistant varieties. Prune damaged leaves as needed. 

Harvesting 

You can harvest basil often. Snip off a branch just above a set of leaves. 

Serving

Basil leaves add a sweet, spicy flavor to many dishes. You can use it fresh or dried. 

Storing 

Pick only what you want to use. Store at room temperature in a glass of water like cut flowers. You can dry basil for long-term storage. 

Clean up 

Harvest leftover leaves before the first frost. Pull out plants and compost or throw away.