Basil, native to India and Asia, is an annual herb of the mint family. The crop is now grown commercially worldwide and does extremely well in a warm and temperate climate. It is cultivated for its aromatic leaves which are used fresh or dried.
Plants grow in a bushy shape about 18 inches tall, with green, broad leaves two to three inches long. Leaves are yellow-green to dark green depending on the type or variety of basil and on the fertility of the soil. Many small white florets produce dark brown seeds that self-sow readily.
Market information
Marketing. There is a market for all colors, textures, aromas, and flavors. Basil must be handled carefully after harvest. It is sensitive to cold, and can be ruined easily in transit. Lemon basil leaves fall off if shocked after harvest.
There is not much data available on herb production or marketing. However, the Economic Research Service of USDA reports on a category called "Misc Herbs". Domestic shipments of "Misc Herbs" increased 34 percent from 1989 to 1990; it was 6.2 million pounds in 1989 and 8.3 million pounds in 1990. In the same time period, imports increased 280 percent, from 2 million pounds in 1989 to 7.6 million pounds in 1990. The first half of 1991 saw a 99 percent increase in domestic shipments, imports and exports over the first half of 1990.
Use. Basil has medicinal, culinary, aromatic, ornamental, cosmetic, and companion planting uses.
An aromatic herb, basil loses its pungency easily if the harvested herb is stored too long, or is grown in a cold climate. The dried herb is very different from the fresh in taste and aroma. Fresh basil can be stored in olive oil or vinegar, -- this oil can be used for salad dressings or for cooking. Do not chop, crush, or tear fresh basil until the very last minute, or its flavor will dissipate. It makes a zesty vinegar. Fresh basil is an essential ingredient of pesto and is synonymous with "Italian" food. In cooking use basil with tomatoes, cheese, cream cheese, pasta, cream, eggs, peas, potatoes, beets, carrots, stews, soups, salads, vinegars, and oils.
The cosmetic industry uses basil oil in lotions, shampoos, perfumes and soaps. Dried basil is also used in potpourris and sachets.
Culture (This section is taken largely from "A Production Guide for Basil" by J.E. Simon, Purdue University)
Propagation and Care. Basil can be direct seeded or transplanted to the field in late spring after all danger of frost has passed. The germination rate of the seed should be 80-95%. Do not plant seed if the germination percentage is less than 70%. If the soil is heavy, cover the seed with an anticrustant or sand but be careful to keep the seed from drying out. Keep the soil moist to hasten germination. As the seed is relatively small, a good friable, well-tilled and uniform seedbed is required for optimum plant establishment. Seeds should be planted only 1/8 - 1/4" deep. Plant emergence should occur between 8-14 days. To encourage lateral branching and growth, the tops of transplants can be trimmed when 6" tall prior to field planting.
Most growers space rows 24 to 36" apart with plants 6" apart in the rows. While the optimum plant density is dependent upon the end use, a high density can be grown if compatible farm equipment is available for mechanical cultivation and seeding. Basil can also be planted in a bed of 3 rows 12" apart with 12" between rows. The distance between the beds, 24 to 36", is dependent on available equipment. Large variations in growth and yield may occur due to climate conditions, plant type, and cultural and management practices.
Recommendations for fertilizer application depend upon the soil type and prior history of the field (previous crop and fertilizer applications). It is suggested that a N-P-K ratio of 1-1-1 be used. One approach is to use a broadcast and plowdown application of N-P2O5-K2O at a rate of 120-120-120 lbs per acre, then to sidedress with nitrogen shortly after the first harvest at 15-30 lbs per acre. Jeanine Davis at the Mountain Horticulture Research and Extension Center in North Carolina has worked extensively with commercial basil production. She reports that they have cut back to 75-100 lbs preplant and sidedress or else applying it through the drip system several times during the growing season at 15-30 lbs per time.
To control weeds high plant populations of basil coupled with mechanical cultivation is recommended. There are no commercially labelled herbicides for basil.
The insecticide Dipel 2X (Bacillus Thuringensis) is registered for use on herbs. The label lists basil for worm control.
Basil is very sensitive to low moisture stress and the soil should be kept moist throughout the growing season. Jeanine Davis recommends that drip irrigation be used.
Harvest. The plant part harvested depends upon the predicted end use. Where basil is grown for its dried leaves and the extraction of essential or volatile oil, it is cut after the flower stalks appear but just prior to the opening of the flowers. In Mediterranean countries and in other areas with similar climates, basil is grown as a short lived perennial and 3 to 5 cuttings per year are achieved. The foliage should be harvested above the bottom two to four sets of true leaves. Basil produced in more temperate regions may be cut only once or twice. Cold weather turns the leaves limp and yellow; basil is extremely sensitive to frost.
A sickle bar gerry mower with an adjustable cutting height can be employed to cut the herb. Leaves can be harvested when needed. The foliage can be cut 4 to 6" above the ground to allow for regrowth. To ensure a continuous supply of leaves, stagger the field harvest and/or planting dates accordingly.
On a smaller scale, if grown for fresh market, loosely bunch individual stems, package and keep cool until sold. Too low of storage temperatures will discolor leaves, making the product unsalable. To dry basil on a small scale cut the long, leafy stalks and spread them out of direct sun on screens to encourage quick drying. Do not hang them in bunches; the soft foliage will then dry too slowly and may spoil. Oven drying is not dependable, since the leaves, which bruise easily, are liable to scorch, but forced air driers with low temperatures will work.
Post-Harvest Handling. (This section by Marita Cantwell, Postharvest Specialist, Vegetable Crops Dept., UC Davis)
For the fresh market, only the highest quality plant material should be used. The postharvest quality of basil is determined by color and aroma retention. If the leaves need to be cleaned of extraneous leaves and washed, they should not be packaged with water remaining on the leaves. Basil is extremely susceptible to water loss, and for direct marketing, it can be maintained in excellent condition by standing the loosely bunched stems in clean water under ambient temperatures. For most marketing options, the basil is best packaged in ways to reduce water loss (moist newspaper or other paper to line a box, vented polybags, nonvented fiber carton, are among packaging types observed in commercial handling) and held at 15C to 20C (59-68F) for a very short period of time.
In general, lowering the storage temperature of leafy tissues reduces the overall rate of deterioration and water loss. Basil is very chilling sensitive, however, with typical symptoms of damage being blackening of the leaves and loss of aroma. The time required to induce chilling and reduce marketability varies depending on the temperature (chilling score of 3 in Figure 1). All basils, including potted plants, are similarly sensitive to low temperature damage. A storage temperature on 10C (50F) will reduce deterioration without causing much chill damage and result in a shelf life of 7-10 days.
If basil is packaged in bulk in boxes, the heat produced by the respiration of the herb is sufficient to raise the temperature inside the container above that of the storage room. For this reason, boxes containing basil may be seen in storage rooms below 10C for short periods of time without inducing chill damage. Physical injury at harvest also causes unsightly blackened areas on the sprigs and increases the probability of decay.
For the dried herb, low temperature drying of the leaves and/or flowering tips under forced air is recommended to retain maximum color prior to milling or distillation.
Varieties. James Simon and Debra Reiss-Bubenham of Purdue University, conducted a study of the field performance of American basil varieties. They found that, "Among plants of the same cultivar available from different seed sources, significant difference in seed quality, trueness to type, and plant growth were observed." They stated that, "stricter quality control on seed purity and trueness to type as well as seed vigor ... is needed."
O. americanum--Lemon basil
O. basilicum -- Large leaf green sweet basil (popular for commercial use)
O. basilicum 'Anise'--Anise basil
O. b. 'Cinnamon'--Cinnamon basil
O. b. 'Crispum'--Lettuce-leaf basil
O. b. 'Green Ruffles'--Green Ruffles basil
O. b. 'Minimum'--Bush basil
O. b. 'Nano Compatto Vero'--Nano Compatto Vero basil
O. b. 'Piccolo Verde Fino'--Piccolo Verde fino basil
O. b. 'Purple Ruffles'--Purple ruffles basil
O. b. 'Purpurascens'--Dark Opal basil
O. b. 'Thyrsiflora'--Thyrsiflora basil
O. citriodorum--lemon basil
O. gratissimum
O. kilimandscharicum--Camphor basil
O. sanctum--Holy basil
Sources
Seed:
Seeds Blum, Idaho City Stage, Boise, ID 83706
W. Atlee Burpee & Co., 300 Park Avenue, Warmister, PA 18974
Nichols Garden Nursery, 1190 North Pacific Hwy., Albany, OR 93721
The Cook's Garden, P. O. Box 65, Londonderry, VT 05148
Park Seed Company, Cokesbury Road, Greenwood, SC 29647-0001
Shepherd's Garden Seeds, Shipping Office, 30 Irene Street, Torrington, CT 06790
Sunrise Enterprises, P. O. Box 10058, Elmwood, CT 06110-0058
Native Seeds, 2509 N. Campbell Avenue #325, Tuscon, AZ 85719
Johnny's Selected Seeds, Foss Hill Road, Albion, Maine 04910
Le Jardin du Gourmet, P. O. Box 75, St. Johnsbury Center, VT 05863
Taylors Herb Gardens, 1535 Lone Oak Rd., Vista CA 92084
More information:
Simon, J.E. "A Production Guide for Basil" VC-002, 1984. Horticulture Dept. , Purdue University. 4pp.
Simon, James E., and Debra Reiss-Bubenheim. "Field Performance of American Basil Varieties. " The Herb, Spice and Medicinal Plant Digest. Volume 6, Mo 1. Dept of Plant and Soil Sciences Univ of Mass., Amherst.
Simon, J.E, and L.E. Craker. "Introduction to Sweet Basil Cultivation" The Herb, Spice and Medicinal Plant Digest, Vol 2, No 2, Fall 1984.
Goldstein, Libby J. "Basil Mania." National Gardening. Feb 89, PP 30-35, 54-55.
Hampstead, Marilyn. The Basil Book. Pocket Books. NY, NY. 1984.
Kowalchik, Claire; and William Hyltom, et al., eds. Rodale's Encyclopedia of Herbs. Rodale Press. 1987, pp 22-26.
"Sweet Basil! The Perfect Annual for the Beginning Farmer" The Herb Market Report, Vol 2, No 2, Feb. 1986. Grants Press, Oregon.
Newcomb, Duane, and Karen Newcomb. The Complete Vegetable Gardener's Sourcebook. Prentice Hall Press. New York. 1989. 408 p.
Economic Research Service, USDA. Vegetables and Specialties TVS-253 and TVS-254. April and August 1991.
Davis, Jeanine. Personal Communication. Assistant Professor and Extension Specialist, Dept. of Horticultural Science, Mountain Horticultural Crops Research and Extension Center, 2016 Fanning Bridge Rd., Fletcher, NC 28732-9216.
Authors:
The authors are Yvonne Savio, Veg. Crops Extension and Curt Robinson, University Extension, UC Davis.
Figure 1. Green and purple basil growing near Hollister. (Photo from Marita Cantwell).
Figure 2. Basil (Photo from Harris Moran Seed Co.).
Reviewed by Bettie Furuta, 12/89
Reviewed by Mike Reid, 12/19/89
Reviewed by Dorothy Coil, 11/91
Reviewed by Marita Cantwell, 12/91
Reviewed by Jeanine Davis, 12/4/91
Add to Basil leaflet
Add to Marketing section:
In 1990 the California county agricultural commissioners reported on acreage and value of production for a broad category called "spices and herbs". They reported 2,698 acres of "spices and herbs" worth a value of $9,347,100.
Wholesale market prices for basil in 1990 in San Francisco are shown in chart 1. From July through September prices were consistantly $6.00 to $6.50 per dozen bunches. The highest price was reached in January, $10.00 to $10.50 per dozen bunches.
Add to References:
California Agricultural Statistics Service. County Agricultural Commissioner Data. 1990. California Dept. of Food and Agriculture.
Federal-State Market News Service. San Francisco Fresh Fruit and Vegetable Wholesale Market Prices 1990. California Department of Food and Agriculture Bureau of Market News and USDA Marketing Service.
Caption:
Chart 1. 1990 high ( ) and low ( ) weekly wholesale market prices for basil in San Francisco.
7/21/92