How To Grow and Use Basil

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Ocimum basilicum is the botanical name of this tender annual. Seeds should be sown into pots or cell trays either in a greenhouse or on the windowsill. This herb seems to do best when pot grown. If it is to be planted outside then you must harden it off first and wait until the soil has begun to warm up.  Plants are attractive to slugs, so sprinkle grit or sharp sand around the base of each plant. Well grown plants can reach two feet high. The growing tips should be pinched out to produce bushy plants. Basil should be grown in warm, light conditions.

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To propagate new plants either buy seeds or save your own at the end of the season. Collected seeds may vary from the parent plant if more than one type of Basil was grown. If only a small quantity is required, pots of growing basil are available in most supermarkets.

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Basil is very aromatic and has a warm slightly spicy flavour. It goes well with tomatoes and is a vital ingredient of pesto and many Italian recipes. For a classic tomato salad, slice ripe tomatoes and arrange on a plate with basil leaves between each slice. Grind some black pepper and sea salt. Drizzle with olive oil to taste.

The leaves should be used fresh. For out of season use they may be frozen. To do this lay them flat on a tray and freeze. Once they are brittle, pack in an airtight freezer safe container (Chinese take away trays are ideal) Dried leaves loose almost all their flavour.

As well as the usual bright green variety, Basil is also available in varieties with purple leaves, deep green and some with leaves that are mottled green and purple. The leaves may be small and neat, large and floppy or attractively frilled. There are types with different scents, Cinnamon, Liquorice and lemon. The lemon one is especially good with chicken dishes.