Sweet basil

Sweet basill (known commonly as just basil) is the parent of the species Ocimum basilicum of the family Lamiaceae (mints). It is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Taiwan, Thailand, Vietnam, Cambodia, and Laos. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including African blue and Holy Thai basil.

Location
Basil can be grown easily on a windowsill for the full season. If growing outdoors, choose a sunny, well-drained spot.

Sowing
Sow under glass or indoors in March or April.

Transplanting
If growing outside, transplant in early June to growing positions. Plant 25-60cm (9-24in) apart depending on variety and how bushy you intend to make them.

Aftercare
Pinch out growing tips regularly for use in the kitchen, this will produce a bushy plant.

Harvesting
Harvest leaves when pinching out during the summer as required.

Storing
Do not dry leaves as this will destroy all flavour. Instead freeze in ice cube trays and add to food as required.

Outdoor plants can be lifted and potted for indoor growing in September.