A couple of weeks ago, we were freaking out over making homemade mozzarella, and I mentioned my basil plants. Sometimes they grow so quickly and so big that I fear they will become carnivorous like in Little Shop of Horrors. Side note: I wish Rick Moranis was still in movies.
The point is a commenter asked us how to grow basil: I would love the details on how you grow basil so successfully. Specifically, where you got the plant or seeds, the temp range, watering, and sun amounts? I grew it on a balcony seven years or so ago in full sun, but ever since, no matter where I try to grow it, it either wilts, rots, or burns up.
But these tips should help those without the perfect conditions:
1. Plant with seeds or a starter plant
I grow from seeds using this Capsule Seed Sweet Basil Growing Kit, starting a few months before it gets warmer in my area (around February or March). You can also buy a starter plant at a nursery or a grocery store.
2. Well-drained soil is good soil for basil
But I have a friend who’s newly obsessed with their hydroponic grow kit, so now I’m curious. If I had one of those maybe I could grow mad basil all year long!?
3. Keep the temperature fairly warm with lots of sunlight (at least six hours a day)
Basil likes warmer temperatures (over 50°F/10°C) so I grow mine in the summer outside. If you’re growing it outside, a layer or mulch will help regulate temperature and prevent weeds from growing.
If there’s any hint of frost coming, protect the plants with a covering like sheets or blankets tied loosely around and held in place with rocks, stakes, or bricks. (PS: If you don’t have any stakes, call Buffy.)
4. Fertilize the soil about once a month if you’re growing it indoors
5. Water often in hot weather
I watered once a day when the temperatures got really hot this summer. (I use this cute little watering can designed for children but beloved by me, a fullgrown adult.) But in more normal conditions, I water every other day or so. Check your soil to make sure it isn’t getting dry, either way.
6. Prune it!
Pruning leads to more basil, so make sure that you figure out how you’ll handle the overflow, maybe by learning how to freeze fresh herbs using this technique:
Start pruning the top leaves at around six inches tall and continue to prune as it gets bushier. Also, pinch off any flowers that you see so they don’t go to seed. That will lead to bland and sparse plants.
7. Keep insects away
If pests are bugging your plants, using liquid seaweed as a fertilizer can help. It’s worked for me.
We also saw some awesome suggestions from other readers!
I don’t have a green thumb, but I just grew basil for the first time successfully this year from seeds. I got the seeds from Burpee (I think) and started a bunch of little ones inside in a little plastic greenhouse, and then once they were of a viable size I moved them outdoors.
I live in the south and have them in an area where they get a good bit of sun (not quite full all-day sun, it’s west-facing) and a LOT of humidity, and they’ve gone crazy. Before that, I had tried growing them indoors, but it seems like the air is too dry. I water them every few days or if they start to look sad.
The biggest trick to basil I know is pruning it — always pinch it back to the next place where there are two leaves sprouting, and those will grow into two more stems. Look up “pruning basil” — it makes a huge difference. I have basil growing in a wide variety of pots, including a nine-inch deep Rubbermaid box and a dollar store garbage can, both with holes on the bottom as well as two deep planters and another 15-inch deep garbage can with some very small holes in the bottom.
I use good potting soil, but they will do okay in most dirt. They like full sunshine and I water them every other day unless it is over 100°F/38°C, then I water daily. Once a month, I mix up a plant food in their water and soak them good. I prune them two to three times a week, preferably in the evening if it is going to be roasting hot, so the stems don’t bake.
I make pesto to freeze, or just crush the basil and freeze in little muffin tins with olive oil. Or there is basil syrup for tea and best of all BASIL LEMONADE!
Want more mad giant advice?