How to grow greek basil
Overview
Greek basil (Ocimum minimum) is a compact, small-leaved basil variety prized for its intense flavour and dense growth habit. It is grown primarily for culinary use, offering a steady supply of leaves for pesto, salads, and garnishes. Unlike larger basils, it forms a tidy, bushy plant that is ideal for edging and containers.
Varieties
- Greek Basil — The standard small-leaved type, very compact and ideal for pots.
- Spicy Globe — A dwarf, round form with tiny leaves and a spicy, clove-like scent.
Soil Preparation
Greek basil prefers a slightly acidic to neutral pH (6.0–7.5) in rich, well-drained soil. Before planting, work in 2–3cm of well-rotted compost or aged manure. If growing in pots, use a premium organic potting mix with added perlite for drainage.
Growing Guide
Sow seeds 5mm deep in seed-raising mix or directly in garden beds after the last frost. Space plants 20–30cm apart in well-drained soil enriched with compost. For best results, plant in full sun and keep the soil consistently moist but not waterlogged. Pinch out the central growing tip when plants reach 15cm tall to encourage branching and a fuller shape.
Sowing
Sow seeds 5mm deep, 2–3 per cell, and thin to the strongest seedling. Germination takes 5–10 days at 20–25°C. Basil is easy to direct sow but benefits from a head start in punnets in cooler zones.
Care
Feed every 2–3 weeks with a balanced liquid fertiliser (e.g., seaweed or fish emulsion) during active growth. Pinch out flower buds as they appear to prolong leaf production. Mulch around the base with straw or sugar cane to retain moisture and suppress weeds.
Companion Planting
Greek basil thrives near tomatoes, capsicums, and eggplants, repelling some pests and improving their flavour. Avoid planting near fennel or sage, which can inhibit growth. It also pairs well with oregano and marjoram in a mixed herb bed.
Common Pests & Risks
Aphids and whiteflies can cluster on new growth; control with a strong water spray or insecticidal soap. Downy mildew appears as yellow patches on leaves in humid weather; improve air circulation and avoid overhead watering. Slugs and snails may damage young plants; use copper tape or organic pellets.
Harvesting
Start picking leaves once the plant is 20cm tall, taking the top 10cm of each stem. Harvest regularly to prevent flowering, which reduces leaf quality. For the best flavour, pick in the morning after the dew has dried.
In the Kitchen
Use fresh leaves whole or torn in salads, pasta, and pesto. Greek basil has a milder, sweeter flavour than sweet basil and holds up well in cooking. Store unwashed leaves in a damp paper towel in the fridge for up to a week, or freeze in oil.
Troubleshooting
Yellow lower leaves: overwatering or poor drainage – let soil dry slightly. Brown leaf edges: wind or sun scorch – move to a sheltered spot. Leggy growth: too little light – give more sun or pinch back. Flowering early: stress from heat or dry – keep well-watered and pinch buds. White powdery patches: downy mildew – improve airflow and avoid wetting leaves.