Ocimum Basilicum

A definite in the top 10! We are asked for this all year round but as it’s a very tender annual we only grow it when natural conditions allow it to flourish in this country. I guess you get used to seeing it in the Supermarkets whatever the season, but, as it needs lots of heat and light and we don’t believe in providing that artificially, we wait for the real sunshine that allows the flavour to develop into that familiar and exceptional taste that combines so well with tomatoes.

Sweet Basil is still the most popular and the one that everyone recognises but there are many other varieties; some with a hint of lemon, lime or cinnamon, others with purple or curly leaves or a combination of the two! Then there’s Holy and Thai to make your decision even more difficult! Greek Basil with miniature leaves but retaining the same flavour, Bush Basil somewhere between the size of Sweet and Greek or Napolitano, also called lettuce leaved - there are lots to choose from!

What is common throughout is their love of warm sunshine and their need to be watered early in the day, preferably from underneath to allow the stems to be dry at night. A rich, free draining growing medium is best to prevent the stems from rotting; something they are prone to if allowed to stand wet - especially when the temperature drops at night.