Basil

Growing Guide

Basil is a versatile annual herb used in pasta sauces, pizzas, salads and Thai curries. It is a member of the Lamiaceae (mint) family. Sweet basil plants tend to dominate the supermarket shelves, but there are many other exciting types to try when you grow your own.

Sow seed February to May on the surface of good free-draining, seed compost. Cover with a fine sprinkling of vermiculite. Place in a propagator or seal container inside a polythene bag until after germination. Keep compost on the dry side at all times, water lightly as seedlings emerge.

Transplant seedlings when large enough to handle into 7.5cm pots and continue to grow on indoors in cooler conditions. Basil can be kept indoors, making a good companion plant for tomatoes and but also planted out. Acclimatise to outside conditions before planting out after all risk of frost, 30cm apart. Plant into vegetable borders or containers.

Harvest leaves using scissors or snips, cutting a lead stem just above a pair of leaves – this way, the plant will become bushier and more productive over time. as required, outdoors May to October, all year round indoors. Tear leaves rather than chop, to retain the aroma. Preserve leaves by freezing or steeping in oil.

Flowers may appear from July onwards, pinch out flowers to prolong your harvesting period.

TOP TIPS

Sow basil seed successionally from spring to summer so you have a continuous crop. 

Basil is a half-hardy annual, so new plants will be needed each year. However, in autumn, when temperatures start to dip, bring a few plants back indoors to provide a fresh supply of leaves over winter.