Organic Herb Basil, Sweet Genovese (a)

Basil, Sweet
ocimum basilicum
Approx. 800 seeds per gram

The most aromatic and evocative of herbs, basil, for me, is the smell of summer and Mediterranean warmth. It does not like the cold and the soft, lush leaves are not frost hardy. Basil originated in India and came east through ancient Egypt and Greece. If you do not have a greenhouse basil will grow happily on a sunny windowsill and even outside in a sunny, sheltered spot.

How to grow:
Basil is an annual herb. Sow seed from March to July in pots or seed trays at 22 -24°C. Prick out tray sown seedlings into individual 8cm pots when they are about 6cm tall. For windowsill herbs pot on once more into a 12cm pot otherwise transplant into the growing site. Direct sowings can also be made in June.
Succession sow throughout the season to ensure a supply of fresh leaves. Harvest individual leaves and then stems from June onwards. The flowers are small and white but pinch out the flowering stems to encourage leaf production.

Pests and diseases:
Basil can suffer from aphids, use a biological control if this is a problem.

How to use:
Sweet basil is the best culinary type for Mediterranean dishes. It is the perfect partner of tomatoes and any salad or sauce with tomatoes will be great with it’s addition. Sweet basil is also perfect for making pesto. To make simply put the ingredients into a food processor and whiz into an amazing basil sauce to serve stirred through warm pasta or as a topping to a simple risotto. You will need 50g pine nut, 80g basil, 50g parmesan cheese or vegetarian alternative, 150ml olive oil, 2 garlic cloves and salt to taste. Basil does not dry particularly well but you can chop it, add a little water and freeze in ice-cube trays.