Actually, I prefer African Blue Basil as the best culinary basil. It has an
incredible flavor that compliments any dish in which you use it. It's also
a lot easier to grow here. It's heat-hardy and I end up with large bushes
at the end of the season to dry or freeze.
--
Elizabeth of the Tudor Tarts
http://www.tudortarts.com/

"animaux" wrote in message
...
Basil does perfectly well in full sun, in Texas. It is a Mediterranean
native,
so does great in baking, dry heat. I grew several types of basil up in
Dallas,
when we lived there. Keep the flowers nipped off to encourage foliage to
keep
coming and harvest the morning after you've watered it. Do not water it,
then
harvest immediately. The flavor will not be as strong. Italian basil is
the
best culinary basil. Many others are available and I've grown those for
ornamental value.


On Thu, 15 May 2003 20:30:54 GMT, "Michelle Fulton"
wrote:

Hi, all :-) I'm new to the group, from Fort Worth and have a question.
I
decided, yesterday, to plant some basil so I would have a constant supply
of
fresh basil that doesn't cost an arm and a leg. Now I'm not sure how
best
to harvest it and keep the plants healthy and growing. Also, I know when
that little tag says "full-sun" it doesn't usually take into account
*our*
full-sun. What really is the best sun condition for basil in Texas?

I'm sure someone here has some good tips for me.
Thanks, in advance, for any help :-)

M