Basil, Mrs. Burns

Introduced in 1939 by Janet Burns, this variety is more tolerant to heat, making it a favorite in the South and works great for us here in the Northeastern as summers seem to be getting more intense. This basil has hints of lemon and citrus making it a great addition to baked goods, along with making fantastic tea and flavored vinegar.

Basil: Basil has a long history (more than 5000 years!!) of serving up great flavor around the world. It may have originated in India or Southern Asia but its widespread use and ease of growing has obscured its origin story. Harvest this annual herb by trimming the stems of just above a set of leaves. This will allow a new set of stems to grow below the wound.

Growing Tips: Basil loves the summer heat, but be sure to give it enough water. I like to make sure that the soil surface doesn’t dry out completely by adding a light mulch over top. In general, plant them 8 to 12 inches apart in the garden for longer lived plants that will last until the first cold nights. You can plant them a little tighter together in a pot but they just might last as long.