CATEGORIES Auto & Trucks Business & Finance Computers & Internet Education Family Food & Drink Gadgets and Gizmos Health Hobbies Home Improvement Humor Kids & Teens Legal Marketing Men Music and Movies Online Business Parenting Pets and Animals Politics and Government Recreation & Sports Relationships Religion and Faith Self Improvement Site Promotion Travel & Leisure Web Development Women Writing Keyword Search Article Title Author's Name SITE MENU Search Submit An Article Submit Articles in Bulk Submit Press Release Syndicate Articles Distribute Articles Privacy Policy Terms of Use Link To Us Contact Us Site Map Home

The One Essential Kitchen Herb  by: Doug Green Basil, (Ocimum basilicum), has been around for a long time and was originally named by Theophrastus (you know, the guy who co-founded and then replaced Aristotle as head of the Peripatetic school of philosophy back in 323 B.C.) There are indeed 35 species in the Basil family of plants, ranging from annuals right through perennials and into shrubs. The one I’m interested in though is a tender annual here in zone 4 and is perhaps the most important culinary herb in my repertoire. I’m going to ignore for the moment the other Basil members including O. tenuiflorum, the Hindu Sacred Basil. Sacred Basil is used quite extensively in India during funeral rites as an emblem of good luck and is also used in anti-malarial fumigation. Other species such as O. kilmandschaicum (Camphor Basil) are mostly used for medicinal purposes when treating stomach aches and colds. Let me give you some easy growing tips. The first is that the seed is extremely easy to germinate. Sow thinly in a warm spot (it doesn’t grow well in cold soil). You can abuse this seed in other ways but do keep it warm if you want to see it grow. Barely cover it with soil. If you cover it too deeply, it will not germinate well. Keep moist – not swampy. Water with warm water to really bring the seeds along. Grow in as much sun as you can provide. That’s it. It’s easy and as long as you keep the seeds and developing seedlings warm, they’ll be fine. Sow indoors approximately four to six weeks before you want to plant them outside or alternately, sow outside after the soil has well warmed up. Once the plant is twelve to eighteen inches tall, harvest regularly all summer to keep new tender growth being produced. About The Author Doug Green, award winning author of 7 gardening books answers gardening questions in his free newsletter at http://www.vegetable-gardening-tips.com. This article was posted on March 08, 2006 Read More Articles from the "Hobbies" Category: Underwater Cameras:Discover a Whole New World Underwater by Albreht Moy 10 Safety Tips When Getting Your Body Pierced by John Marcus Orchid Pot - How To Choose The Right One by Helen Wall How To Make a Hemp Necklace by Doris Rose Tips On Buying Keyboards And Digital Pianos by Mantius Cazaubon It was a Christmas Miracle! by Catherine Spelling What You Need To Do Before A Talent Show by David Fishman Top Six Reasons to Buy a Digital Piano Instead Of an Acoustic by Mantius Cazaubon How To Play Craps Is Easy To Learn, And Once You Have It, You'll Never Forget It by James Ford Kitchen Cupboard Crafts by Rachael Willerton << Back to "Hobbies" Index

Disclaimer: The information presented and opinions expressed herein are those of the authors
and do not necessarily represent the views of ArticleCity.com and/or its partners.

	Web www.articlecity.com