Basil

Years grown at UBC Farm/LFSOG: 2010

Common Names: Common basil, St. Joseph Wort, and Sweet Basil, from the family Lamiaceae.

Species

Ocimum basilicum - Cinnamon, Green Ruffles
Ocimum x citriodorum; Ocimum minimum - Bush Basil, Greek basil
Ocimum basilicum - Napolitano
Ocimum basilicum var. purpurascens - Purple Ruffles; Purple basil
Ocimum basilicum -Horapha
Ocimum tenuiflorum (sanctum)- Sacred Basil

Growing conditions

Propagation:

All basil is able to be grown from seed. Either sew directly into pots, or plug trays in the early spring and germinate with warmth. Water well at midday in dry weather but be sure its not wet still by night or else root rot may occur. Once the seedlings are large enough to handle and withstand frost, you may plant them out into soil that is rich and is well drained in a warm and sheltered area (preferable at midday). Basil will thrive in hot weather and grows well in between tomato plants but the ideal spot for growing basil is in a kitchen windowsill and in pots on the patio.

Spring: sow seeds in early spring with warmth and be sure to look for damping-off; plant out at closer to the end of the season. Alternatively, sow directly into the ground after frosts.

Summer: continue to pinch out young plants to promote new leaf growth and to prevent flowering; harvest the leaves

Fall: collect the seed of the plants that were allowed to flower. Before the first frost, bring pots into the house and close to a windowsill. Dig up old plants and dig over the area prepared for new planting.

Seasonality

Basil is continually harvested throughout summer.

Storage

When harvesting, pick leaves when they are young and always from the top to encourage new growth. When freezing to store, brush olive oil on each side of the leaf to keep leaves from sticking to one another. When drying, be as fast as possible because basil leaves tend to be difficult to dry successfully. One of the most successful ways of storing basil is by infusing it in olive oil and vinegar: place in a nice jar and add some garnish to make a great holiday gift!

Nutritional Information

Important Nutrition Facts

Basil is a good source of the following:

vitamins:

minerals:

Nutrition Facts/Valeur Nutritive
Serving Size: 30 ml (5.4 g)
Amount Per Serving	%Daily Value*
Calories 1
Total Fat 0g	0%
Saturated Fat 0g	0%
Trans Fat 0g	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Sugars 0g
Protein 0.1g
Vitamine A	0%
Vitamine C	0%
Calcium	0%
Iron	0%
* % Daily value based on a 2000 calorie diet

Nutrient data from the Canadian Nutrient File

Recipes

Pasta with Brie, Basil and Tomatoes (serves 8)

Ingredients

5 tomatoes, cored and roughly chopped or 2 cups halved cherry or grape tomatoes
3 cloves garlic, thinly sliced
 8 ounces brie, with rind, or other semi-soft cheese such as Fontina, cut into (1-inch) pieces  
1/2 cup olive oil  3 to 4 tablespoons balsamic vinegar  
Salt and pepper to taste  
1 pound whole wheat penne  
1 cup basil leaves, torn

Method

Put tomatoes, garlic, brie, oil, vinegar, salt and pepper into a large bowl and toss gently to combine. Cover and set aside at room temperature to let marinate for 2 to 3 hours.   Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10 minutes. Drain well and transfer hot pasta to bowl with tomato mixture. Add basil and toss gently to combine. Serve immediately

Additional usage inventory

Information not available

Academic connections

Information not available

References

Biggs, M., McVicar, J., & Flowerdew, B. (2006). Vegetables, herbs, and fruit: An illustrated encyclopedia. Buffalo, NY: Firefly Books

Health Canada. (2008). Canadian Nutrient File (CNF). Retrieved from http://webprod.hc-sc.gc.ca/cnf-fce/index-eng.jsp

Additional notes

Information not available