Worth knowing:
The aromatic Red Basil is one of the supreme culinary herbs. Its curved leaves possess a spicy and distinctive aroma and smell of jasmine, liquorice and lemon. Particularly, many dishes in the Italian province Liguria are characterized by this scent, with the most famous one being the “pesto alla genovese”. Traditionally, this dish is prepared using the green Basil Genovese. However, the cultivated variety Red Basil is suited for that as well. Besides, the leaves of the Red Basil make a colourful garnish on every plate.
Natural Location:
Tropical Africa and Asia are the natural range of basil, and nowadays it can be found all around the Mediterranean.
Cultivation:
The best time for propagation is starting in February at a sunny place indoors as the seed is a light germinator. Scatter the seeds onto moist coconut substrate or organic herbal soil and slightly press them on. Cover the seed container with clear film to prevent the soil from drying out, but don’t forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on the potting compost. Place the seed container somewhere bright and warm with a temperature between 20°C and 25° Celsius and keep the surface of the earth moist, but not wet (ideally using a water sprayer). Depending on the propagation temperature the first seedlings will come up after two to five weeks. Seedlings that are already raised indoors can be planted out with beginning of May. As soon as there is no more night frost expected, you can move the seedling with its complete root ball, to avoid stress for the plant.
Place:
The plant needs the sun, warmth and a wind-sheltered place to produce its full aroma.
Care:
Keep the soil always moist, but not wet. Water your plant as soon as the top layer of the earth has dried out. Fertilize the plant either very modest with compost or organic fertilizer for herbs, or don’t fertilize at all.
During the winter:
Sow again the next year.
Picture credits:
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- © Frank Laue - © Saflax - http://www.saflax.de/copyright
- © Frank Laue - © Saflax - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
- © About © : Contact SAFLAX - - http://www.saflax.de/copyright
