Sow basil seed from February to June, or sow throughout the year for indoor cultivation out of season. Sow seed on the surface of free draining seed compost and cover with a light sprinkling of compost or vermiculite. Place in a propagator at a temperature of 15-25C (59-77F) or seal the container inside a polythene bag until after germination, which takes 14-21 days. Keep the compost slightly dry at all times, watering very lightly as seedlings emerge. When they are large enough to handle, transplant seedlings into 7.5cm (3in) pots and grow basil plants on in cooler conditions.
When all risk of frost has passed, harden basil plants off before planting out in a sheltered sunny position in well drained, fertile sandy soil; or potting into patio containers, window boxes, or windowsill pots indoors. Water moderately taking care to avoid splashing the leaves. Harvest basil leaves regularly when required to promote fresh new growth and pinch out any flowers that appear to prolong the harvest period. Culinary note: Basil can be dried or frozen for using later on, or added to oils and vinegars for extra flavour.
Seeds and garden supplies will normally be delivered within the time period stated against each product as detailed above. Plants, bulbs, corms, tubers, shrubs, trees, potatoes etc are delivered at the appropriate time for planting and will be stated on the product page or in your order acknowledgement page and email.
Orders for packets of seed incur a P&P charge of £1.95.
Orders which include any other products will incur a P&P charge of £4.95.
Where an order includes both packets of seeds and other products a maximum P&P charge of £6.90 will apply - regardless of the number of items ordered.
Please see our Delivery / P&P page for further details and details of any surcharges that may apply to certain destinations.
Best flavour for pesto
By Kirstine Oswald 26-09-2011
I've found this variety easy to grow in an unheated greenhouse in the Scottish Borders. It has a lovely sweet, aromatic flavour and makes excellent pesto. I make large batches in the summer and freeze the pesto in small pots to use for the rest of the year.
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