Family: Lamiaceae
Ocimum basilicum

One of the most widely loved of the herbs, particularly in the Mediterranean, this tender annual has light green, oval leaves and small, white flowers at the ends of the stems. The delightfully fragrant leaves have traditionally been used, fresh or dried, in tomato dishes, but they also add a delicious flavor to soups and stews, meat and vegetables, particularly eggplant and spinach, and even some of the popular Asian dishes.

Varieties

Sweet basil grows to a height of 75 cm (30 in) and its soft leaves, when rubbed, have a warm, spicy, clove-like aroma. The tiny white flowers bloom in autumn. Cultivars include 'Citriodorum', with lemon-scented leaves, and 'Purpurascens', a decorative type with dark purple leaves. 'Dark Opal' has attractive, deep purple-bronze leaves.

Cultivation

Basil likes a light, rich soil and a warm, sunny position. In cool or cold climates, harvest the leaves before the end of autumn as frost or sudden cold changes may kill the plant. In hot areas, basil will grow all year round as the seeds self-sow. Propagate from seed, sown in mid-spring, and thin the seedlings to a distance of 25 cm (10 in) between each plant. Once the plant is established, nip out the center growth to encourage a good shape. This can be used in the kitchen. Once the plant has flowered, cut it right back and hang the leaves to dry in a shady, airy spot.

Climate

Can be grown outdoors all year round in zone 10.