|Min germination temp:||10°C (50°F)|
|Max germination temp:||15°C (59°F)|
|Germination time:||5 days|
|Time to transplanting:||+23 days|
|Time to harvesting:||+36 days|
|Mature height:||45cm (18in)|
|Mature spread:||30cm (12in)|
|Ideal pH range:||5.5 - 7.0|
|Sow depth:||⅓cm (⅛in)|
|Sow spacing:||1cm (½in)|
|Growing plant spacing:||25cm (9in)|
|Growing row spacing:||25cm (9in)|
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.
Basil can be grown easily on a windowsill for the full season. If growing outdoors, choose a sunny, well-drained spot.
Sow under glass or indoors in March or April.
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.
Pinch out growing tips regularly for use in the kitchen, this will produce a bushy plant.
Harvest leaves when pinching out during the summer as required.
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.
- Full troubles list: Mint troubles
Grey mould (Botrytis cinerea)
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