Commonly used in Italian and Mediterranean cuisine, the Italian Basil has a strong, sweet, and pungent aroma with hints of mint and clove, giving it a slightly peppery and spicy flavour. It is better eaten raw.
Italian Basil pairs great with dishes using tomato as a base – pizza, pasta, and tomato mozzarella salad. It also gives a bright flavour to eggs, fish, and seafood. Got too much? Make some pesto!
Cut and come again! Basils are fast growing crops, frequent harvest will help maintain their healthy growth. Partial harvest from the top and sides of the crop by cutting the stems just above a leaf node (the point on the stem where leaves grow). It’s important to not harvest more than one-third of the leaves at a time, in order to allow the plant to continue growing and producing leaves.
Basil may develop thick roots, lift the net pods up to check the roots every 3 weeks and trim extending roots, leaving just one pinky finger long of roots extended from the base of the net pod.
To delay bolting, snip the flower buds off as when they appear.
5 in stock
5 in stock
Vitamin A, B1, B2, B3, B6, B9, C, E, K, Calcium, Iron, Sodium, Phosphorous, Zinc, Potassium, Copper
