Author Topic: Problematic Basil (Read 5432 times)

Moggle · « **on:** March 22, 2004, 14:01:46 »

Is Basil hard to grow? I assumed it would be dead easy, but I am having loads of trouble with it.
I have tried 2 batches. My first were a bit too densely sown, and then a lot of the seedlings keeled over after about a week, and the leaves went yellow.
The second batch fared better for longer, but I have still had them keeling over, which I now suspect is this damping off thing. I have tried removing the affected seedlings, but more are falling over. I have tried watering less too. Some leaves on this second batch are starting to go yellow too. :'(
The seeds were just from the local co-op, and had no expiry date on them just 'sow within a year of purchase'. Could old, dodgy seeds contribute to this problem?
Help me O knowledgeable ones!

rdak · « **Reply #1 on:** March 22, 2004, 14:05:40 »

I grew Basil last year without problems, and my cheapo Wilkinson seeds are doing nicely this year. It does sound like damping off. What sort of compost are you using? And you're not reusing old compost are you? Last year I used Organic Multipurpose stuff (very much like shredded bark) and it worked fine. This year using Seed Compost and also seems fine.
If you're really having a lot of bother with it, supermarket 'for growing' basil is quite cheap and if you immediately divide it up into a few stalks per pot, it should be OK.

Moggle · « **Reply #2 on:** March 22, 2004, 14:10:22 »

First lot were in Hanging basket compost, which was all I had at the time. Second lot were in John Innes no 1 compost.
Seeds were germinated in my very warm airing cupboard, covered with cling wrap, then the cling wrap was removed, and they were moved to my spare room once they'd germinated.

cleo · « **Reply #3 on:** March 22, 2004, 14:32:54 »

Moggle just be patient a while,basil is easy to grow but likes not only warm conditions but also light.

Sow again thinly in a couple of weeks or so,contrary to the `lore` it will transplant without difficulty.

My only reservations about growing on supermarket stuff is that is been forced and may never make a really strong plant.

Apart from the standard basil(genovese) try also the Neapolitan variety sometimes sold as `lettuce leaf`-it have large leaves and a very good flavour.

Stephan(wearing his `Smiling Cat Herbs ` hat.)

tim · « **Reply #4 on:** March 22, 2004, 17:16:52 »

Sounds like the light. The room must be warm enough? - unlike ours! Our watercress is having the same probs.

I always have to keep our sweet basil in the cold house - it hates outside. And since I grow it mostly for the tom season, I always sow too early - mid-late April - and have to do a follow-up sowing.

On s/market things: not infrequently I misjudge my parsley sowing, and resort to splitting up the straggly bought stuff. Fiddly, like (un)knitting - but it works. = Tim

Moggle · « **Reply #5 on:** March 23, 2004, 11:08:12 »

Ok, well I think I'm going to have to sow another batch, the current lot just keep falling over :'(
So what are the ideal conditions and growing medium, considering I don't have anything specialised like a greenhouse or platic grow-house.
I have my airing cupboard above my hot water/heating tank, which i have used to germinate everything else, but perhaps that is too warm. My spare room south-east (ish) facing windowsill is above a radiator, and gets darned warm in the sun, would that be a better option covered in cling wrap?
I have John Innes no 1 compost, and some multi-purpost compost. which one of these would be best? Or should I combine them? ???
Perhaps I should do a couple of batches :-\

tim · « **Reply #6 on:** March 23, 2004, 12:11:39 »

Some expert will reply but, meanwhile -

1. I would have thought that either compost was OK - I use peat, or peat substitute, because it's cleaner to handle.

2. Airing c/bd should be fine, but they must come out as soon as the very first shows through, or they will get drawn up.

3. Overheating in the window? I'm afraid that you've got to be flexiblle here - like I do in the propagating 'house' - anticipate the bright sun and shade with mesh or whatever. But LIGHT is the vital thing at this time of year. = Tim

cleo · « **Reply #7 on:** March 23, 2004, 13:38:33 »

Hi again Moggle, in your situation I would sow a few(I mean a few like five or six) in a five inch pot(either compost) and get them onto the window sill as soon as they show.

Use all but two plants when young and then let the others grow up to be full size,repeat this through the season and you will have plenty.

Stephan.

Mrs Ava · « **Reply #8 on:** March 23, 2004, 16:11:29 »

From the seed I grew last year, only 5 plants survived. A slug munched almost all to the ground in one night! Boy was I p*ssed. However, the five plants grew and provided enough for me, as I am the only member of this house who LOVES basil, and in the winter I bought my pot in, and it has provided for me all winter long! Shared some with mum a couple of nights ago when we had spag bol and it is so delish - so a strong perfumed flavour. The plants are now quite small, but I am hoping now the temperature is rising and it's light for longer, they will spurt into growth and provide for me until my new babies grow. ;D

Moggle · « **Reply #9 on:** March 23, 2004, 16:17:44 »

Ok, I will re-sow tonight and let you all know how it goes. Thank you all for your help and advice.
EJ, I love basil too, most herbs in fact - coriander as well, yummo :D

Mrs Ava · « **Reply #10 on:** March 23, 2004, 17:52:37 »

fresh corriander always tastes like soap to me. I don't mind it in moderation in some dishes, but it is too odd a flavour for me in something like a salad. Now chives with new pots - delish. Oh, I am coming over all herby!

Moggle · « **Reply #11 on:** March 24, 2004, 09:50:24 »

Yeah, coriander tastes sort of soapy, but that's part of the yumminess of it. I love loads in home made curry :-) I also had some in some tomato soup on the weekend which was nice too.
New Potatoes with mint is pretty good too.
Herbs are so yummy, I think I'm just going to have to grow loads more. :D :D

Doris_Pinks · « **Reply #12 on:** March 24, 2004, 11:37:00 »

Think corriander is one of those things you either love or HATE! I am in the latter party! In fact when we go to our local curry house they now know not to put fresh Corriander on anything! Now fresh basil I adore and have got some seeds called monsterous basil ;D I also love chives on my new pots, (with lashings of butter of course!!) and mint, in fact I love most herbs,and cook with them daily!

gavin · « **Reply #13 on:** March 25, 2004, 19:11:01 »

Nope - coriander in or on anything!!!!! And if it tastes soapy, I'm off to sample the bathroom soap now!

All best - Gavin

Yeughhhhh! I'll stick to coriander!

Moggle · « **Reply #14 on:** March 26, 2004, 09:42:48 »

Same here, love it in everything!
Just to update you on the basil situation: 2 pots, one with JI1, one with multipurpose compost. Multipurpose went in to the airing cupboard wednesday night, and they had sprouted today. I'm a bit worried that they look a bit mouldy, but will know more this afternoon I guess. JI1 went in to windowsill, and nothing's happened yet.

Moggle · « **Reply #15 on:** April 22, 2004, 13:34:34 »

Title should now be Successfull Basil! ;D

Hurrah, the one sowed in the multipurpost compost has flourished, no transplanting, just thinned them out to 4 seedlings in a 3" pot, and left them right in the window sill in the sun and warmth.

Thanks everyone for your advice.

Moggle

john_miller · « **Reply #16 on:** April 23, 2004, 00:10:15 »

Because basil is so prone to damping off you might have more success by surface sowing on potting soil and then covering thinly with vermiculite. This will dry out on the surface more quickly than compost and inhibit fungal growth. What is the cling wrap supposed to do except enourage damping off?
For those who like coriander: a quick pasta 'sauce'- chop up a large handful of coriander, mix with 2 cloves of crushed garlic, enough olive oil to moisten the cooked pasta to your taste and some pine nuts (again,to your taste). Mix throughly into two servings of cooked pasta. Serve.

budgiebreeder · « **Reply #17 on:** April 23, 2004, 09:29:12 »

I first had this in Egypt John and have loved it ever since.

Multiveg · « **Reply #18 on:** April 23, 2004, 09:37:50 »

The first lot of basil didn't survive - my son thought the compost was a bit loose and needed trampling on - the parsley survived but the basil didn't.

philcooper · « **Reply #19 on:** April 23, 2004, 11:04:26 »

The damping off thing can be controlled by the use of Cheshunt powder as a drench for the intila watering and then every 2 weeks

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Author Topic: Problematic Basil (Read 5432 times)

rdak