Basil-Sweet

Basil is a flavorful, leafy green herb that originated in Asia and Africa. It is one of the most popular culinary herbs and is also known as the King of Herbs. Basil is a warm-weather annual herb grown for its aromatic, peppery leaves used most often in Italian cuisine.

Difficulty: Easy

Soil: Soil should be moderately fertile and moist but well-draining

Sowing: Spring/Summer

Germination: 7-14 days

Days to Flower/maturity: 70-120 days

Position: Sun/Partial shade

Spacing: 30×30 cm

Sow Depth: 2 mm

Height: 45-60 cm

Growing notes:

Basil likes rich, moist, but well-drained soil, usually best when planted in containers or raised beds, as they allow for better draining while protecting against slugs, snails and harsh weather. Basil is not hardy and likes growing in warm conditions with 6-8 hours of full sun daily Therefore it is best to wait until the last spring frosts past before sowing. Basil also requires regular watering as it may start to flower prematurely in dry conditions, mulching around the plants will retain moisture in the soil and help keep the area around the plant free of weeds.

Basil leaves can be harvested throughout the summer once the plant is well established. Pick leaves as required on a cut-and-come-again basis, and make sure to harvest regularly to encourage further growth. Basil usually starts to flower in mid- to late summer. Delay this and maintain leaf quality for as long as possible by removing any flower stems as soon as you spot them. It’s worth letting the plants bloom eventually after their prime growing season is over though, as basil flowers are rich in nectar, attracting pollinator insects to your garden.

Uses:

Add basil to salads or use sweet basil to make pesto. It also works well in all kinds of tomato-based dishes. Basil tends to lose its flavour if cooked, so fresh leaves are usually best sprinkled over hot dishes just before serving.  Basil contains calcium, manganese and vitamin K, as well as a range of antioxidants.

Origin:

Mostly believed to originate in India and North Africa but the herb has been cultivated for over 5,000 with its reach spreading to all corners of the globe and then being  introduced to Europe from India in the late 1500s.

Feel free to get in touch if you have any questions.