This is the classic basil. The main ingredient of pesto—aromatic & flavorful.
Sweet basil's ideal for tomato sauces, pestos, & salads. Use as a flavoring w/ tomatoes & w/ mild-flavored vegetables such as squash. Excellent for flavoring veal & lamb too. Improves the flavor & growth of garden crops, especially tomatoes & lettuce. Repels mosquitoes! Keep away from rue.
Sun: Full Sun
Days To Maturity: 60-90 Days
Life Cycle: Annual
Height: 12-18"
Spread: 10-14"
Additional Uses: 12"+ Container-Friendly, Fragrant
Planting Time: April 11-May 13 in Louisville, Kentucky/Zone 7
Thin: 12"
Planting in the Garden
Select a location in full sun w/ good rich moist organic soil.
Prepare the bed by turning the soil under to a depth of 8". Level w/ a rake to remove clumps of grass & stones.
Dig a hole for each plant large enough to amply accommodate the root ball.
Carefully remove the plant from its pot & gently loosen the root ball w/ your hands to encourage good root development.
Place the top of the root ball even w/ the level of the surrounding soil. Fill w/ soil to the top of the root ball. Press soil down firmly w/ your hand.
Thoroughly water & apply a light mulch layer on top of the soil (1-2") to conserve water & reduce weeds.
Keep weeds under control during the growing season. Weeds compete w/ plants for water, space & nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
Mulches also help retain soil moisture & maintain even soil temperatures. For herbs, an organic mulch of aged bark or shredded leaves lends a natural look to the bed & will improve the soil as it breaks down in time. Always keep mulches off a plant’s stems to prevent possible rot.
Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1" of rain/wk. during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water w/ a drip or trickle system that delivers water at low pressure at the soil level. If you water w/ overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated. Basil shouldn't be allowed to dry out.
Pinch the stems to encourage bushiness. Pinch flowers off to prolong the harvest.
Monitor for pests & diseases. Check w/ your local Cooperative Extension Service for pest controls recommended for your area.
Discard plants after they bloom.
Harvesting & Preserving
Pinch leaves from the tips of the stems as needed.
If fresh, pick early in the morning for highest oil content.
For drying or freezing, harvest leaves that have their max. oil content, just before flowering.
To harvest the leaves, pinch the stems just above a set of leaves as needed from the top. This will also help keep the plants bushy.
Don't harvest too much of the plant at one time as this may weaken the plant.
Flowers are also edible & may be used as a garnish.
To dry, cut whole stems on a dry morning. Tie stems loosely together in small bunches & hang in a dry, airy location out of the sun. Basil may also be dried on a cheesecloth or a window screen in a dry, shady location. When thoroughly dry, store in a tightly sealed glass jar in a dry, dark location.
Basil may be frozen dry on a cookie sheet & then sealed in zip lock bags, or it can be minced & frozen in an ice cube tray in water or olive oil.
You can also preserve basil using sea salt. Place a layer of sea salt on the bottom of the container you'll use. Place a leaf on top of the salt. Add a layer of salt to cover the leaf so the leaves don't touch each other. Make as many layers are you have room for & seal the container & place in the refrigerator.
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