My experiment with the taro bulb [thread] is finished! I have a large terra cotta pot and a lot of nice dirt cradling Mauhihi’s remains. Time to exhume the taro root and start with something new.
I was surprised at how many basil seed varieties there are. Not knowing which one to get, I got the variety pack. From the blurb:
I haven’t started yet, but the obvious first problem is that I won’t be able to tell which seed is which. If I were planting a garden, no biggie, I’d just use the whole packet. But look:
I don’t have 10-foot rows, I have one rather large pot. If I can tell the seeds apart at all I guess I’ll try to plant one of each variety, evenly spaced, and let them duke it out.
Hopefully I’ll get cracking on this today. Until then, this is probably enough information for someone to tell me how I’m doing it wrong!
Well, I could do rows of 2, 3, and 2 in this pot and keep them more-or-less 6 inches apart. Might be pushing it. But I can put it out on the patio once things get reliably warm. Basil wants it to be pretty warm and not simply above freezing, right?
I have the world’s blackest thumb. Anyone who gives me a live plant might just as well shoot it in the head first, as it is surely doomed.
HOWEVER, even I can grow basil. I prepare a really big pot–by big, I mean, 18" to 20" in diameter-- and scatter the basil seeds. I don’t thin them or anything. They are jammed together and still flourish beautifully. Six inches apart?? They don’t need that much room. At least mine don’t. They sprout readily and grow all through the summer, very very tall, maybe 24" or so. I don’t even know what was the last variety I grew, but the leaves were enormous, and I used them in an appetizerfor my book club in November.
I do this every year, usually rather late, like around May, and it’s always successful. By the end of summer, the stalks have gone to seed and I run my hand down them and gather the seeds and scatter them in various places around the yard. Then during the winter, the stalks turn to dry sticks that I use in my barbecue grill for smoking. Don’t know if they add any flavor, but I like the idea.
If I can do it, it’s got to be simple. I don’t think you can do it wrong.
That is encouraging. Turns out the seeds are absolutely indistinguishable, so I planted them in 3 holes (about 6 inches apart), 4 to a hole, like the instructions said.
In my experience, it’s not the temperature that does my basil in, it’s the photoperiod. I live in the Bay Area, and in October, even when the weather hasn’t been particularly cold, the basil starts getting weedy and unhappy, because it’s just not getting the hours of sunlight it needs.
I grew up in the tropics, where basil is a perennial. Much easier! Every house has at least one giant basil bush in the yard somewhere.
I grew a single genovese basil plant in my aerogarden. It would grow about 6 inches a freaking WEEK. We had to keep chopping the top off so it didn’t grow too tall for the 24" max height in my aerogarden, which tended to be more than enough for all the basil needs we had. We ate red sauce, we made pesto, we did that stupid basil cheese tomato salad, we made pizza margarita…
The basil we grow has a very strong flavor. We’ve tried some of the varieties you list and they were all so strong that they kind of numbed my tongue when I ate them.
The variety that works best for us is called lettuce leaf basil. It has the mildest, most basily flavor. The leaves are also huge, so it works great for caprese salad.
So, the basil has been sprouting for a week or so. I have some photos from when they first sprouted- they’re so cute when they are babies. They are already split into green and purple. I wonder how long until I can tell what species they are?
Exactly what I do. After the first year, I had so many seeds I scatter them around the flower beds too, so there’s always basil growing in my yard.
I have one container of where I thin the plants and the survivers grow very big. In another container I scatter even more seeds and cut the sprouts for basil micro greens - great in salads. Just remember to eat a lot of basil, the plants grow more when you cut them often and that also keeps them from running up.
For a few years, I passed up most of the basil plants for sale, because the leaves looked all curled up and weird. Eventually, I figured out that’s just what basil looks like. I have grown fond of the kinds with small leaves that I don’t have to chop.
I used to tell of a recipe involving the Rath Meat Co. that ended with Basil Rathbone Soup. Nobody ever thought it was as funny as I thought it was.
Interesting that mushrooms are sprouting with my basil. I wonder how they got in there? Does this mean I have a fungus problem over here/is that bad for basil?
Mushrooms grow readily in damp, well-composted soil. I think it’s fine.* My prediction is these mushrooms will die away in short order.
Source: I dostraw bale gardening and mushrooms looking just like ones in your picture sprouted all over my bales in spring. According to the interwebs, this is OK and a sign of healthily-composting bales.
*Unless perhaps a sign of over-watering? However, I had both Thai and sweet basil in my bales and they grew well all season.
