Herb Donation Tracker

Quick Links: How & Where to Grow | Temperature | How to Care For | Harvest Signs | Harvesting | Pruning | Pests | Companions | Varieties | Preservation | Recipes | Michigan Tips | Fun Facts

🌱 How & Where to Grow Basil

• Start from seed indoors 6-8 weeks before last frost.
• Direct seed after soil reaches 60°F and frost danger passes.
• Space plants 12-18 inches apart for good air circulation.
• Transplant after nighttime temps consistently above 50°F.
• Sunlight: Full sun (6-8 hours) essential for best flavor.
• Soil Type: Rich, well-drained soil with pH 6.0-7.0.
• Soil Amendment: Add compost for nutrients and drainage.

Basil is the quintessential summer herb – it absolutely cannot tolerate cold!

🌡️ Temperature Guidance:

Optimal 70-80°F. Damaged below 50°F. Dies at first frost.

• Best growth: Daytime temps 70-85°F, nights above 60°F.
• Cold damage: Black spots appear below 50°F.
• Heat tolerance: Thrives in summer heat with adequate water.
• Frost sensitivity: Most cold-sensitive common herb.
• Plant only after soil consistently warm to avoid stunting.

Michigan’s short summers mean timing is critical – wait for warm weather!

💧 How to Care for:

• Consistent Moisture: Keep soil evenly moist but not waterlogged.
• Watering: 1 inch weekly, water at base to prevent disease.
• Mulch: 2-3 inches to retain moisture and suppress weeds.
• Fertilizer: Light feeding every 2-3 weeks or use compost.
• Morning watering: Reduces fungal disease risk.

📏 Harvest Signs:

6-8 inches tall, before flowering. Harvest frequently for bushiness.

• Size: Plants reach 6-8 inches before first harvest.
• Appearance: Full, healthy leaves without flower buds.
• Best flavor: Just before flowering begins.
• Continuous harvest: Regular picking promotes growth.
• Remove flower buds immediately to maintain leaf production.

The more you harvest, the more basil produces – don’t be shy!

🧺 Harvesting:

Pinch stems above leaf pairs. Morning harvest for best flavor. Never take more than 1/3.

• Cut or pinch stems just above a set of leaves.
• Morning timing after dew dries for peak oils.
• Regular harvest every 1-2 weeks keeps plants productive.
• End of season: Harvest entire plant before frost.
• Clean cuts prevent disease entry.

✂️ Pruning:

Pinch tips when 6 inches tall. Remove flowers immediately. Promotes bushiness.

• First pruning: When plant has 3-4 sets of leaves.
• Method: Pinch stem above bottom 2 sets of leaves.
• Flower removal: Pinch buds as soon as they appear.
• Result: Creates bushier plant with more harvest.
• Weekly maintenance: Check for and remove flower buds.

🪲 Michigan Pests:

Aphids, Japanese beetles, slugs, bacterial leaf spot.

• Aphids: Spray off with water or use insecticidal soap.
• Japanese beetles: Hand-pick in morning when sluggish.
• Slugs: Use beer traps or diatomaceous earth.
• Bacterial leaf spot: Avoid overhead watering, remove affected leaves.
• Fusarium wilt: Soil disease – rotate planting locations.

🫱🏽‍🫲🏼 Companions:

Good with tomatoes, peppers, oregano. Avoid rue, sage.

• Tomatoes: Classic pairing – may improve flavor and repel pests.
• Peppers: Similar growing needs, good space usage.
• Marigolds: Help deter aphids and whiteflies.
• Avoid rue: Can inhibit basil growth.
• Keep from sage: Different water needs.

🌿 Varieties:

‘Genovese’, ‘Sweet’, ‘Thai’, ‘Purple Ruffles’, ‘Lemon’.

• ‘Genovese’: Classic Italian, best for pesto, 65 days.
• ‘Sweet Basil’: All-purpose variety, mild flavor, 60 days.
• ‘Thai Basil’: Spicy anise flavor, purple stems, 65 days.
• ‘Purple Ruffles’: Ornamental and edible, 70 days.
• ‘Lemon Basil’: Citrus scent, great for tea, 60 days.

🫙 Preservation:

Freeze in oil/water. Dry for less flavor. Make pesto. Fresh 1 week.

• Fresh storage: Stems in water like flowers, 5-7 days.
• Freezing whole: Blanch 2 seconds, freeze on trays.
• Ice cube method: Chop, freeze in oil or water.
• Pesto: Freeze in ice cube trays for portions.
• Drying: Loses much flavor – freezing preferred.

🧑🏽‍🍳 Recipes:

Classic pesto, caprese salad, Thai basil stir-fry, basil lemonade.

• Traditional Genovese pesto with pine nuts and parmesan.
• Caprese salad with Michigan tomatoes and fresh mozzarella.
• Thai basil chicken with holy basil variety.
• Basil simple syrup for cocktails and lemonade.
• Margherita pizza with fresh basil leaves.

✋🏼 Michigan Tips:

• Wait until June to plant outside – Michigan springs too cold!
• Grow in containers to bring inside during cold snaps.
• Plant succession crops every 2 weeks for continuous harvest.
• Michigan’s humid summers increase disease risk – ensure air flow.
• Harvest entire plants before first September frost.
• Consider growing indoors under lights for winter supply.

🧠 Fun Facts:

• Basil means “king” in Greek – considered king of herbs!
• Over 150 varieties of basil exist worldwide.
• In Italy, basil symbolizes love and romance.
• Contains same aromatic compounds as cloves.
• Sacred herb in Hindu religion, especially holy basil.
• Ancient Egyptians used basil in mummification process.
• Can naturally repel mosquitoes and flies.
• One of the most popular herbs grown in Michigan gardens!