Basil Farming: A Practical Grower’s Guide

Walk into any modern restaurant in Nairobi or Mombasa, and chances are the chef has basil somewhere in the kitchen. From Italian pasta sauces to herbal teas, basil has become one of the most popular herbs worldwide.

In Kenya, it’s still a niche crop, demand is growing fast. Hotels, pizza joints, supermarkets, herbal shops, and even exporters are looking for a steady supply of fresh basil.

For farmers, basil offers something unique, it doesn’t require large acreage, matures fast, and can be harvested for months.

If you’ve got even a quarter acre and reliable water, basil can turn into a steady income stream.

• High-value crop: A bunch of fresh basil in Nairobi supermarkets sells for KSh 50–70, while dried basil and basil oil are even more valuable.
• Fast maturity: Start harvesting within 6 weeks of planting, with production continuing for 4–6 months.
• Export potential: Exporters targeting Europe and the Middle East pay well for fresh organic basil meeting quality standards.

The Right Climate and Soil

Basil is a tropical plant, so most parts of Kenya are suitable.

• Temperature: 18–30°C. Avoid very cold or frosty areas.
• Altitude: Thrives from sea level up to 1,800m.
• Best Counties: Kiambu, Machakos, Nakuru, Kisumu, and the coastal belt.
• Rainfall: Needs moderate rainfall, but irrigation is necessary during dry spells.
• Soil: Well-drained, loamy soil rich in organic matter with a pH of 6.0–7.5. Basil hates waterlogging—it makes the roots rot quickly.

Preparing the Land

• Clear weeds and till the soil until it’s fine.
• Add manure or compost to improve soil fertility. A wheelbarrow of manure per 10m² bed works well.
• Raised beds are recommended, especially in areas with heavy rainfall, to prevent waterlogging.

Planting Basil

Basil can be grown either directly from seed or from seedlings raised in a nursery.

• From Seed:
  • Basil seeds are small, so mix them with sand before sowing to avoid overcrowding.
  • Sow 1cm deep in well-prepared beds.
  • Germination takes 5–10 days.
• From Seedlings:
  • Start in seed trays or nurseries, then transplant at 3–4 weeks.
  • Transplant spacing: 30cm x 30cm to allow good airflow and easy harvesting.
  • Water immediately after transplanting.
• Seedlings/cuttings cost KSh 100 each from Organicfarm (+254 712 075 915 | oxfarmorganic@gmail.com).

Caring for Your Crop

• Watering: Basil needs consistent moisture, especially in dry areas. Water lightly every day when young, then 2–3 times a week once established. Avoid overwatering to reduce fungal diseases.
• Weeding: Weed regularly—basil competes poorly with weeds. Mulching with dry grass helps reduce weeds and retain moisture.
• Fertilization: Apply compost or farmyard manure at planting, then supplement with a light application of CAN or NPK after every harvest flush. Too much nitrogen makes leaves lush but reduces aroma and oil content.
• Pests and Diseases:
  • Aphids and whiteflies – control with neem extract (KSh 500/litre) or soapy water spray.
  • Fungal leaf spots and downy mildew – reduce by spacing well and watering at the base, not on leaves.
  • Snails and cutworms – handpick or use ash barriers.
    Since basil is often sold fresh, minimize chemical pesticides. Buyers prefer organically grown herbs.

Harvesting Basil

• Start harvesting 6 weeks after planting. Harvesting encourages new growth, so the more you pick, the more it produces.
• Method: Pinch or cut stems just above a leaf node, leaving enough leaves for the plant to regrow.
• Frequency: Every 1–2 weeks.
• Yields: From a quarter acre, farmers can get 200–300kg per month under good management.
  Fresh basil has a short shelf life—only about 5–7 days. To extend it, harvest in the morning, wash gently, and pack in ventilated crates or perforated bags.

Value Addition Opportunities

Farmers who want higher profits can process basil into:

• Dried basil leaves: Packaged and sold to supermarkets or herbal shops.
• Basil oil: Extracted through steam distillation, highly valued in cosmetics and aromatherapy.
• Pesto sauce: An Italian paste made with basil, nuts, and olive oil.

Drying basil is simple and increases its shelf life to 6 months or more.

Market Opportunities in Kenya

The local demand for basil is concentrated in cities like Nairobi, Mombasa, and Kisumu. Buyers include:

• Supermarkets (Carrefour, Chandarana, Naivas).
• Hotels and restaurants.
• Herbal and organic shops.
• Export companies (targeting Europe, UAE, and the Middle East).

In Nairobi, a kilogram of fresh basil can fetch KSh 400–600. Exporters sometimes pay even higher if the leaves are organic and meet quality standards.

Challenges in Basil Farming

• Short shelf life: Needs quick marketing after harvest.
• Pests in humid areas: Whiteflies and mildew thrive in greenhouses if not managed.
• Market access: Small farmers may struggle to find consistent buyers.

Tips for Success

• Start small—say, an eighth of an acre—before scaling up.
• Network with exporters or restaurants before harvesting to avoid waste.
• Consider greenhouse or shade net farming for better control of pests and humidity.
• Focus on quality—buyers prefer clean, fresh, aromatic basil over bulk quantities of poor quality.

Basil may not be a traditional Kenyan crop, but it’s one of those high-value herbs that can pay well with minimal land.

With only a quarter acre, consistent care, and proper market connections, a farmer can supply hotels, supermarkets, or even exporters.

It matures fast, keeps producing for months, and opens doors to value addition. For farmers willing to think beyond maize and beans, basil is a simple herb that can spice up both meals and farm profits.