Boxwood basil, also known as Ocimum basilicum ‘Boxwood,’ is an annual herb rather than a perennial. This means that it completes its life cycle within a single growing season, typically from seed to flower to seed again, and then dies off. Unlike perennial herbs, such as rosemary or thyme, which can survive multiple growing seasons and continue to grow year after year, boxwood basil must be replanted each year.
As an avid gardener and landscaping enthusiast, I have had personal experience growing boxwood basil in my own herb garden. I find it to be an excellent addition to both culinary and ornamental gardening. Its compact, dense growth habit and fragrant, oval green leaves make it visually appealing, whether grown in containers or in the ground.
The growing season for boxwood basil usually begins in early spring, once the soil has warmed up and there is no longer a risk of frost. I typically start my boxwood basil from seeds indoors, about 6-8 weeks before the last expected frost date in my region. This gives the plants a head start and allows them to be transplanted outdoors once the weather is favorable.
Once the seedlings have reached a suitable size, usually about 2-3 inches tall, I transplant them into well-drained soil in a sunny location. Boxwood basil prefers full sun, at least 6-8 hours of direct sunlight per day, to thrive and produce abundant foliage. It is essential to provide adequate spacing between the plants to allow for air circulation and prevent overcrowding, which can lead to disease and pest issues.
Throughout the growing season, boxwood basil requires regular watering to keep the soil evenly moist but not waterlogged. I typically water my plants deeply once a week, allowing the top inch of soil to dry out before watering again. Mulching around the plants helps to conserve moisture and suppress weed growth, which can compete with the basil for nutrients and water.
As the boxwood basil plants grow, I pinch off the tops of the stems to encourage branching and bushier growth. This also helps to delay flowering, as once the plant starts to produce flowers, the leaves tend to lose their flavor and aroma. By regularly harvesting the leaves, I can enjoy fresh boxwood basil in my culinary endeavors throughout the summer.
Harvesting the leaves is a simple task. I simply snip off individual leaves or cut entire stems just above a leaf node. This encourages new growth and helps to maintain the compact shape of the plant. The leaves can be used immediately in cooking or preserved for later use by drying or freezing.
By late summer, when the weather starts to cool down and fall approaches, the boxwood basil plants will naturally begin to produce flowers. The flowers are small and white, adding a delicate beauty to the herb garden. However, once the plants start to flower, the leaves tend to lose their flavor and the plant’s energy shifts towards seed production.
At this point, I usually allow some of the flowers to mature and produce seeds, as boxwood basil is an open-pollinated variety. The seeds can be collected and saved for future plantings. However, if I want to prolong the leaf production and prevent the plants from going to seed too quickly, I can simply pinch off the flower buds as they appear.
As the temperatures drop and the growing season comes to an end, the boxwood basil plants will eventually start to decline and die off. I remove the spent plants from the garden, composting the organic matter to enrich the soil for future plantings.
Boxwood basil is an annual herb that provides both culinary and ornamental value. While it may not return year after year like perennial herbs, its compact growth habit, fragrant leaves, and delicate flowers make it a worthwhile addition to any herb garden. By starting from seeds and providing the necessary care, you can enjoy a bountiful harvest of boxwood basil throughout the summer season.
