A Harvest Worth Celebrating
Herb of the Month: Basil (Ocimum basilicum)
If you planted basil this spring, now is the moment you've been waiting for.
Across southwest Kansas, basil is reaching its peak. The warm days and long hours of sunshine have encouraged lush, fragrant growth, and many plants are beginning to send up flower spikes. While those tiny white blossoms are beautiful, they are also your signal that it's time to harvest.
Once basil begins flowering, what gardeners call bolting, the plant shifts its energy from producing tender leaves to making seeds. The leaves often become smaller, tougher, and more bitter. If your plant has bolted, the flowers are also edible and can be tossed in to your recipe wherever basil would be.
Fortunately, harvesting basil is simple, and the more you harvest, the bushier your plant becomes. Don't be shy. Give it a summer haircut. Harvest stems just above a pair of leaves rather than picking individual leaves. Those leaf nodes will quickly produce two new stems, creating an even fuller plant for late summer.
Whether your basil is growing in a backyard garden, a raised bed, a sunny patio pot, or a kitchen windowsill, now is the perfect time to preserve the flavors of summer.
Growing Basil in Kansas
Basil thrives in the Kansas heat, but it does appreciate a little attention.
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Full sun for 6 to 8 hours each day
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Warm temperatures above 70°F
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Rich, well-drained soil
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Consistent watering without soggy roots
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Regular harvesting to delay flowering
Because Kansas often experiences hot afternoons with drying winds, container-grown basil may need watering daily during stretches of 95 to 100°F weather. A layer of mulch around outdoor plants helps conserve moisture and keeps roots cooler.
If your basil suddenly looks wilted during the hottest part of the afternoon, don't panic. Basil often perks back up once temperatures begin to fall.
More Than Just Pesto
Genovese basil is the classic Italian basil most of us recognize. It is famous for pesto, pasta sauces, pizza, and fresh tomato dishes.
But basil comes in many beautiful forms, each with its own personality.
You might also find:
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Purple basil
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Lemon basil
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Cinnamon basil
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Thai basil
Each variety brings its own unique aroma and flavor to the kitchen, but all reward frequent harvesting throughout the growing season.
Basil Through History
For thousands of years, basil has been treasured around the world.
Mediterranean cultures embraced basil as both a culinary herb and a symbol of hospitality. Throughout Europe, basil earned its place in kitchen gardens where its aromatic leaves flavored countless summer meals.
Its popularity is not just about taste. Those fragrant essential oils that make basil smell so wonderful also contribute to its traditional use as a digestive herb, helping the body prepare for and enjoy a meal.
Traditional Herbal Energetics (how herbs create harmony in the body) of basil:
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Temperature: Warming
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Moisture: Slightly drying
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Tissue State: Relaxing
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Primary Actions: Aromatic, carminative, digestive, and mildly nervine
In simple terms, basil is a wonderful herb to enjoy with meals because its aromatic oils awaken the senses while gently supporting healthy digestion.
Basil Essential Oil
Sweet basil essential oil is distilled from the leaves of Ocimum basilicum.
Its fresh, herbaceous aroma is often used in aromatherapy to encourage mental clarity, ease occasional tension, and support a sense of focus. Because basil essential oil contains naturally occurring constituents such as methyl chavicol (estragole), it should always be diluted before topical use.
Remember that essential oils are highly concentrated and are not interchangeable with fresh herbs in cooking.
Preserving Your Harvest
One basil plant can produce far more leaves than most families can use fresh.
Thankfully, basil preserves beautifully.
Air Dry
Harvest stems, bundle them loosely, and hang them in a warm, shaded area with good airflow. Once completely dry, crumble the leaves into airtight jars for winter soups, sauces, and seasoning blends.
Freeze in Olive Oil
One of my favorite methods is to wash your freshly harvested basil, then allow the leaves to air dry for an hour or two so excess moisture evaporates. Chop the leaves, pack them into ice cube trays, and cover with olive oil before freezing.
Each cube becomes an instant flavor boost for pasta, vegetables, soups, roasted meats, or fresh bread all winter long.
Whether your basil came from your own garden, a patio planter, the farmers market, or the grocery store, July is the perfect time to celebrate one of summer's most beloved herbs.
