All about Basil - Available - but in punnets only

How to grow Basil:

Sweet basil (Ocimum basilicum) is the most commonly grown variety of basil with large fine flavoured shiny green leaves. Basil is a very frost tender annual plant that thrives outdoors from early Summer to early Autumn. It is grown from seed. We have to pump a lot of extra heat and light into our greenhouses to keep it growing during Autumn, Winter and Spring. If you want to grow Basil at home in these seasons, keep the plant inside on a sunny window-sill and be prepared for the stems and leaves to turn brown as you harvest.

What parts of Basil to use:

The leaves and tops are picked as needed (topping will encourage bushy regrowth of the laterals and will delay flowering). Soft stems can be used in pestos.

How to cook with Basil:

The young leaves are shredded (using your fingers) and larger leaves can be rolled up and finely sliced.

Examples:

Basil is traditionally used with many Italian and Oriental dishes. It also goes well with shellfish dishes, is an important part of sauces and tastes delicious sprinkled over salads.
Yoka's favourite way of eating tomatoes is to cut the tomatoes in quarters, sprinkle with 2 tablespoons of good quality olive oil, salt and pepper to taste and as much shredded Basil as you can lay your hands on. Mix and stand for 30 minutes.

Herb hints for Basil:

Basil will turn black if kept too cold - store Basil in a warmer part of your fridge like the vegetable crisper.
Basil and Tomatoes are true companions - they grow well together and taste fantastic side by side!
Basil is an excellent aid to digestion and beneficial for nervous disorders, headaches, migraines and vertigo.

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