BASIL \nocimum basilicum \nMuch better known as Sweet Basil. \nAn annual plant with aromatic leaves and a flavour that is described as sweet but slightly peppery. \nBasil is used extensively in Mediterranean and Greek cooking, blending particularly well with tomato dishes, soups, pasta, risottos and eggs. \nIt also goes well with pork and cheese dishes and is also used for cucumber souring. \nThe dried leaves of Basil are frequently used to flavour salads, cottage cheese, fish, roast meat and sauces. \nA half-hardy annual, it should be sown under glass in spring for planting out after the frosts have passed, alternatively sow in situ mid to late-May. \nBasil grows best in a light, moisture-retentive well-drained soil and prefers a sunny but sheltered position. \nRegular picking of the leaves is advised and either remove the flower buds or cut the leaves before the flower opens, the flavour becomes bitter if the plants are allowed to bloom. \nDon’t take all the leaves, leave a few on the plant and Basil will reward you with a second harvest in the autumn. \nOriginally from India where it was used to cleanse and protect Hindu houses and temples. \nDetailed growing instructions are on the back of each packet \nPacket contains: 250 seeds approx. \nIMMEDIATE \n \nDesign and colouring of packets may occasionally vary. \nWe want you to be happy with your purchase and all our Basil seed is checked and inspected visually before packing. . Due to the nature of the product we cannot accept any responsibility for failure after planting as pests, disease, poor horticultural practice, extremes of weather and many other factors outside our control all take their toll. Basil seed .  . Buyer in error.