Basil

 A Versatile, Prolific, and Easy-to-Grow Annual That Acts Like a Perennial

🌱 Plant Talk | by Guy Saldiveri | April 18, 2026

Basil is a member of the mint family and one of the most popular culinary herbs. 

All parts of the basil plant—including the leaves, flowers, and stems—are edible. The leaves are the most commonly used, but the flowers and stems can add a stronger or slightly different flavor to dishes.

It’s a warm-weather annual that can be planted outdoors once temperatures are consistently above 50°F. Basil grows best in a location that gets 6 to 8 hours of full sun daily, though it can perform well in partial sun. 

Most folks don't start basil by direct sowing into the soil; typically, gardeners transplant small starter plants purchased at a nursery or start the seeds themselves indoors under grow lights.

I'm not most folks ;) 

I love my basil, but I hate the price of starter plants at big box stores. Last time I checked, they were pushing almost $6 for a 4" pot with a 6" plant. Meanwhile, a quick walk down the aisle gets you a seed pack for under $2. Pair that with a 25-gallon grow bag, and two months later—you’ve got more basil than you know what to do with.

The best part? At the end of the season, let it bolt. It’ll go to seed, drop right back into the container, and—barring a late freeze—come back strong the following spring. That’s about as close to “perennial basil” as you’ll get.

Sweet (or common) basil is the go-to, but there are plenty of great varieties. Purple basil has a slightly less sweet flavor, lemon basil adds a citrus kick, and Thai basil brings a bold, licorice-like taste. Thai basil, especially, is worth growing if you haven’t tried it yet.

Your soil should be rich and moist, but well-draining. Basil works great in containers or raised beds, as these allow for better drainage. 

Side note: Basil makes a great companion plant for tomatoes. You can even sow seeds right into the same container. Some gardeners say basil helps deter hornworms—technically the moths—but I haven’t seen enough firsthand to swear by it.

If you plan on cooking with these plants, plant in clean soil, don’t use insecticides, and grow them away from driveways and busy streets, so exhaust won’t settle on them.

You can start seeds indoors 6 to 8 weeks before transplanting (check your local frost dates), but honestly—it’s not necessary. Once the weather warms up, basil grows so fast that the head start rarely makes a difference. At least, not in my garden.

To plant outside, wait until the soil has warmed to at least 50°F, preferably around 70ºF, for best growth. Nighttime temperatures should remain above 50°F. Remember, without heat, this plant won’t grow well. Once it does, though, it really takes off.

 

Processing basil is also very easy. I just cut off lengths about 8 to 10 inches long, bunch them together, and hang them for about a month to air dry—you can use a dehydrator as well. From there it's as simple as breaking it into small pieces and grinding it all up for my spice jars. 

Another option: chop fresh leaves, mix with olive oil, and freeze in ice cube trays. When you need it, just drop a cube into a sauce or pan—done.

 

I do this with most of my herbs, and one good planting of basil is usually more than enough. I can easily fill 2–3 mason jars each season.

If you like basil, give growing some a try. It's easy, economical, and takes up very little space—and before long, you’ll have more basil than you know what to do with.

Let me know how it works out for you!

Happy Gardening 🌱