Growing Basil in a Commercial Setting

Basil (Ocimum basilicum) is a highly sought-after herb in the culinary world, making it a profitable crop for commercial growers. Cultivating basil in a commercial setting requires careful planning, efficient production methods, and attention to quality to meet the demands of local markets, restaurants, and culinary businesses.

1. Cultivar Selection:
– Choose basil cultivars that are well-suited for commercial production, considering factors such as flavor, aroma, disease resistance, and market demand.
– Popular types of basil to produce commercially are sweet, Thai, lemon and holy basils with sweet basil being the most popular to grow and sell in the US. It is highly recommended to use disease-resistant cultivars such as Rutgers Obsession DMR, Rutgers Devotion DMR, Rutgers Passion DMR and the Prospera family of lines. Indoor growers have a larger selection and can grow whichever cultivar fits their growing system best.

2. Growing Conditions:
– Basil thrives in full sunlight, requiring a minimum of six hours of direct sunlight per day.
– Optimal temperature range for basil growth is between 70-90°F (21-32°C).
– Provide well-drained soil that is fertile, rich in organic matter, and has good moisture retention.
– Consider using controlled environments such as greenhouses or high tunnels to extend the growing season and protect the crop from adverse weather conditions.

3. Planting and Spacing:
– Start basil plants from seeds or transplants based on your production schedule and market demand.
– If using seeds, sow them in a seed tray or directly in the field after the last frost.
– Proper spacing between basil plants is crucial for airflow and disease prevention. Recommended spacing varies depending on the cultivar and production method, so consult specific guidelines for the selected basil cultivars.

4. Irrigation and Nutrient Management:
– Maintain consistent soil moisture throughout the growing season, avoiding excessive waterlogging or drought stress.
– Utilize efficient irrigation systems such as drip irrigation or micro-sprinklers to minimize water usage and maximize water distribution.
– Implement a nutrient management plan based on soil testing to ensure adequate fertility and optimal plant growth.

5. Pest and Disease Management:
– Implement integrated pest management (IPM) strategies to prevent and manage common basil pests such as aphids, whiteflies, and spider mites.
– Monitor the crop regularly for signs of diseases such as basil downy mildew (Peronospora belbahrii) and implement appropriate management practices.
– Consider cultural practices such as crop rotation, and proper plant spacing to reduce disease incidence.

6. Harvesting and Post-Harvest Practices:
– Begin harvesting basil once the plants have reached a sufficient size, typically by harvesting the whole plant or the top half to a third of the plant.
– Handle harvested basil with care to minimize damage and maintain freshness.
– Implement proper post-harvest practices such as cooling, storage at appropriate temperatures (around 50°F/10°C), and packaging methods to extend shelf life and preserve quality.

Remember, the success of commercial basil cultivation relies on a combination of careful planning, attention to detail, and ongoing crop management. Local agricultural extension services, university resources, and experienced growers in your region can provide valuable guidance and insights tailored to your specific growing conditions and market requirements.

Please note that commercial production practices may vary depending on your location, climate, specific basil cultivars, and market considerations. Consulting local agricultural experts or extension services will provide region-specific guidance for commercial basil cultivation.