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Basil,
Bush (Ocymum minimum).—A dwarf-growing variety,
used for the same purposes as the Sweet Basil. Sow in
April.
Basil, Sweet (Ocymum Basilicum).—A
tender annual, originally obtained from India, and one of
the most popular of the flavoring Herbs. Seeds should be
sown in February or March in gentle heat. When large enough
the seedlings must be pricked off into boxes until they are
ready for transferring to a rich border in June, or seed may
be sown in the open ground during April and May. A space of
eight inches between the plants in the rows will suffice,
but the rows should be at least a foot apart. The
flower-stems must be cut as they rise, and be tied in
bundles for winter use. This practice will prolong the life
of the plant until late in the season. |
| Many gardeners lift plants in September, pot
them, and so maintain a supply of fresh green leaves until winter is far advanced.
Description
Basil is an attractive annual, about 18 inches tall with
light-green, fairly broad leaves. The flowers are small,
white, and appear in spikes. There are several species of
cultivated basil, one having purple leaves.
Culture
Basil grows easily from seed planted after all danger of
frost has passed. Pinch stems to promote bushy, compact
growth. Avoid lush growth as it may reduce the flavor.
Harvesting
Green leaves can be picked about 6 weeks following
planting. It is best to cut leaves for drying just before
flowers open.
Use
Spicy-scented basil leaves are one of the most popular
of all herbs used in cooking. Cooks favor basil for tomato
dishes in either fresh or dried form.
Culinary Oils and Vinegars |
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