Planted Basil

This year we are planting three species of basil. Basils are loaded with volatile oils, responsible for the heady aroma and strong flavor so essential to cooking. The composition of oils varies greatly in different basil types, thus accounting for the wide range of scents available.

Although several ornamental varieties are sold commercially, Basil is primarily cultivated for its aromatic leaves, which are used fresh or are dried for use as a flavouring. Sweet basil (Ocimum basilicum Lamiaceae), is reputed to be the sweetest in flavour among the basil species and is the darkest in colour. It is the basil species most commonly cultivated for the culinary market.

Shown here in terra cotta pots. On the left is the Lemon Sweet Dani Basil (Ocimum basilicum;citriodorum Lemon Sweet Dani), an upright, bushy cultivar grows 26 inches high and 10 to 14 inches wide. The narrow, ovate, light green leaves reach 2 inches long. Small terminal racemes of white flowers are followed by lemon-scented seeds.

On the right it the Genovese Basil (Ocimum basilicum Sweet Genovese). It is the basil traditionally used to make pesto. It's a highly fragrant, delicious spicy Basil with large, shield-shaped leaves and a fabulous flavor. Perfect for fresh or dried use, it is the best for Mediterranean cooking!

In the background is our Rosemary (Rosemarinus officinalis). This plant was started from a cutting a few years ago. We plan to prune it extensively this year to encourage a thicker more luxuriant plant.