“Pesto used to be the reason why people grew basil, but now we’ve discovered that it can be added to almost anything,” Smith said. “Not only is it a great addition to tomato dishes, it also tastes good on fish, chicken, vegetables and fruit and can be eaten raw in salads. Many of the scented basils also make a nice tea, and they can be dried for potpourri.”

There are many more kinds of basils besides the traditional smooth-leafed variety. Some have ruffled leaves; others can have big or small leaves. There are even basils with striking red leaves. A number of scented basils come in a variety of flavors, including cinnamon, lemon and anise. And there are miniature basils that do well in containers.

Though it is one of the world’s more popular herbs, basil wasn’t always held in such high esteem, said Anaheim gardener Dennis Glowniak of the California Organic Gardening Club, who is this year’s Green Scene coordinator and a basil grower.

“Basil has had a mixed past,” he said. “The Greeks and early Europeans thought that it was poisonous because scorpions liked to live in the plants.”

In later years, Europeans had a change of heart when the Italians discovered basil to be a culinary delight. The herb then got a reputation as a sign of courtship and love, and in England it was even considered an aphrodisiac.

While basil enjoyed a checkered past in Europe, in Thailand the plant has always been revered. Basil grows wild there and is used in many of their national dishes.

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To plant basil and enjoy a prolific crop, keep the following in mind:

* Wait until the soil and nighttime temperatures are 55 degrees or above to plant basil outdoors. This usually doesn’t occur until mid-May. Before this time, germinate seeds indoors. Place the pots in a warm location such as a sunny windowsill.

* Choose a location with full sun. Basil planted in shade or part sun will become leggy and not produce very many leaves per stem.

* Basil likes a rich, well-draining soil. Before planting, amend the planting site with homemade compost or bagged redwood compost at a rate of 50% compost and 50% existing soil.

* If you plant basil seed, thin to two inches apart when they reach 2 to 3 inches high.

* To ensure a steady supply of basil, sow seeds or plant new transplants every two to three weeks.

* Don’t pamper basil with too much fertilizer. Compost provides nutrients, and you can feed basil at the beginning of the growing season with an organic, balanced fertilizer, which will slowly feed the plant over the growing season.

* Keep basil well-watered, but never soggy, as it is susceptible to root rot. Generally, basil should be watered deeply about once a week. Never overhead water, as basil is susceptible to leaf diseases caused by too much moisture.

* Begin harvesting basil when the plants are about 6 inches high and have six to eight pairs of leaves. Cut each stem back to two to four remaining leaves, which will cause the plant to grow and produce more leaves.

* Prolong your basil plant’s life by not letting it start flowering, which will put it in a seed-producing mode. Once it starts producing flowers, it won’t stop, Glowniak said.

“To prevent flowering, cut each stem back to two to four leaves per stem before the stems have more than eight pairs of leaves,” he said. Each stem you cut back will form two to four new, harvestable branches in three to four weeks.

* Basil grows well in containers. Laguna Beach gardener Caroline Hoover, who is president of the Orange County Herb Society, suggests using plastic pots when growing basil because they don’t dry out as quickly as other types.

Plant in a container that is at least 5 inches in diameter and 7 inches deep. Three basil plants will do well in a half barrel. One mini basil will fill a small pot.