Variegated Basil

Plant of the Week

Variegated Basil

BY: Elizabeth Noll

Let’s be honest: everyone has a favorite herb. But that may change once you’ve grown (and tasted) ‘Pesto Perpetuo’ basil. This culinary herb is so pretty, with its creamy white margins on light green leaves, that it could go undercover as a container annual. But you won’t keep it around just for looks. The leaves have that classic basil fragrance and taste, along with a splash of lemon. But wait, there’s more: ‘Pesto Perpetuo’ doesn’t flower, so it won’t go to seed in the middle of summer.

Common name: Variegated basil
Botanical name: Ocimum x citriodorum ‘Pesto Perpetuo’
Plant type: Grow as annual in most zones
Zones: 9 to 11
Height: 1 to 3 feet
Family: Lamiaceae

Growing conditions
• Sun: Full sun
• Soil: Rich, well drained
• Moisture: Average

Care
• Mulch: Mulch to preserve moisture in the soil.
• Pruning: None needed.
• Fertilizer: None needed.

Propagation
• By cuttings (does not set seed)

Pests and diseases
• Vulnerable to fungal and bacterial diseases.
• May attract Japanese beetles or aphids.

Garden notes
• Pinch tips for a full, bushy plant. Water basil regularly.
• Consider using variegated basil to edge your vegetable garden—or even your flower garden. The beautiful bicolor leaves provide a lovely contrast to bright blooms.
• Harvest fresh leaves to use for pesto and in main dishes, soups, and marinades. The variegated leaves also make a pretty garnish. Or freeze or dry the leaves for later.

All in the family
• Basil has been cultivated for thousands of years; it is originally from Asia and Africa.
• ‘Pesto Perpetuo’ is a sport of another nonflowering basil, ‘Lesbos’. It gets its hint of lemon from the lemon basil (O. citriodora) in its parentage.
• Other herbs in the Lamiaceae (mint) family include mint, sage, lavender, thyme, rosemary, and oregano.

Where to buy
• Morning Sun Herb Farm, Vacaville, CA, 707-451-9406, www.morningsunherbfarm.com
• Fragrant Fields, Dongola, IL, 618-203-9106, www.fragrantfields.com
• Always Summer Herbs, Slippery Rock, PA, 724-735-4700, www.alwayssummerherbs.com

(Text and photo by Elizabeth Noll)

Comments

By thinkley Saturday, May 07, 2011 1:54 PM

I'm delighted to hear of a variegated culinary basil! It's lovely, and it's great to know there's at least one basil out there that won't go to seed in a big hurry in my sunny San Diego garden. I grow basil indoors in pots in a west-facing window, for pesto all summer long. Thanks for the new information, Elizabeth! Terry Tucker Hinkley

By cliffkeith Tuesday, May 17, 2011 10:16 PM

I love basil and grow 5 plants every summer. I get 2 cuttings before plants go to seed. I pick flowers as they appear to prolong the going to seed process. I mostly make pesto and freeze it in ice cube trays and use all winter long. ummmm

By ashaway1 Wednesday, February 15, 2012 11:04 AM

This variegated Basil sounds good.
In 2004 I had a wonderful crop of Red Basil... I keep it in a jar in the refrigerator [yes, I mean keep'] because I still love to smell it as I use it, it smells so fresh and tasty.