Basil essential oil is made up of over 200 different volatile compounds, predominantly phenylpropanoids and monoterpenes. However, up to 85% of this oil is made up of just six main chemicals, and it’s these that primarily constitute the flavour in healthy plants. The chemical make-up of basil differs with each variety, but oil quality is the main consideration regardless of the type of basil you grow. Volatile oil content affects the flavour, with low oil leaves appearing watery and insipid. Making changes to the growing environment can have a major impact on the flavour of your basil, and the key is to strike the right balance between affecting flavour and yield. Exposing plants to UV-B light leads to a more intense flavour profile.
Here’s a summary of our top recommendations for optimising the flavour of your basil plants:
Maintain a consistent daytime temperature of up to 25°C;
Use UV-B lighting and glass filters;
Choose the right basil varieties for your growing conditions and season;
Keep crops well hydrated;
Induce stress responses with sprays of salicylic acid, but don’t limit essential nutrients or water;
Harvest crops when young;
Maintain consistent temperatures of 10–12°C throughout post-harvest storage;
Use oxygen scavengers in storage and transit.
Source: https://horticulture.ahdb.org.uk/
