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Basil
| Botanical information |
| Order | Lamiales |
| Family | Lamiaceae |
| Genus | Ocimum |
| Common name | Basil |
| Species | O. basilicum |
Maturity days
Planting months
| Planting months |
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
Permaculture uses
| Permaculture uses |
| Usage 1 | Usage 2 | Usage 3 |
| | Bee food | Herb |
| Growing Condition | Comment |
| Drought Tolerant | |
| Humidity tolerant | |
| Planting area | Wicking bed |
| Sunlight | Full sun |
Photos
Tropical native, culinary plant. Bee attracting flowers. Doesn't like to be inundated in wet season
Space plants: 20 - 25 cm apart Compatible with (can grow beside): Tomato A frost tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent sweet smell. There are many varieties including Thai, purple ruffles, and lemon. Can be grown inside in pots in winter. As the plant develops, pinch out the top to encourage bushy growth. Pick off flowers to encourage more growth. Culinary hints - cooking and eating Basil Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavour. Tear rather than chop. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.
