Soil — How to Grow
Sow indoors at 18–22°C; basil will not thrive in soil below 15°C. Transplant into large containers or raised beds in the warmest spot, ideally against a south-facing wall. Pinch out growing tips to encourage bushy growth and prevent premature flowering. Harvest whole stems from the base rather than individual leaves. Water at the base — wet foliage encourages black leaf spot. Bring indoors at the first sign of cold nights; basil will die instantly in a frost.
Space plants 20cm apart
Watch Out For
Companion Planting
Grows well with
Tomato
Sweet Pepper
Chilli
AubergineVarieties (3)
The definitive Italian basil — large leaves, exceptional pesto flavour, the benchmark variety
Anise-scented, heat-resilient, and essential for Southeast Asian grill cooking
Deeply ruffled, dramatically purple — beautiful to grow and taste
Regional Growing Guides
Uk
Sow
Apr, May
Harvest
Jun, Jul, Aug
Smoke — In the Kitchen
Basil is a vibrant herb known for its sweet, slightly peppery flavour with hints of mint and anise. It brings a fresh, aromatic lift to dishes, making it a perfect finishing touch for grilled vegetables, meats, and smoky BBQ fare. When used over fire, basil's delicate leaves can quickly lose their flavour if exposed to high heat for too long. It is best added at the end of cooking or just before serving to preserve its bright, fragrant qualities. Fresh basil can also be lightly charred or tossed into warm dishes off the heat to release its essential oils without turning bitter. When buying basil, look for bright green leaves free from dark spots or wilting. Avoid bunches with yellowing or slimy stems as these indicate the herb is past its prime. To store basil, keep it in a glass of water like cut flowers or wrapped loosely in a damp paper towel inside the fridge. This helps maintain freshness for several days but use it quickly for optimal flavour.
Prep
Tear rather than chop — cutting with a knife bruises and blackens. Always add at the very end of cooking or fresh on top of hot plates.
Cook
Basil is a finishing herb, not for cooking. Brilliant scattered over charred tomatoes, grilled aubergine, and whole roasted peppers. Wilts instantly — add at the last second.
On the Grill
Basil wilts and blackens almost immediately with heat. Its role is entirely as a finishing herb — torn over pizza from a wood-fired oven, added to bruschetta after it comes off the grill, or blended into a raw sauce (pistou, pesto) served alongside grilled vegetables or fish.
