A basil plant (Ocimum basilicum) is a popular, aromatic culinary herb most commonly used in Mediterranean and Asian cuisines. It’s a tender annual plant in most climates, meaning it grows best in warm temperatures and doesn't tolerate frost.
Basil Plant – Overview
Botanical Info:
Scientific name: Ocimum basilicum
Family: Lamiaceae (mint family)
Type: Herbaceous annual (sometimes perennial in tropical climates)
Height: Typically grows 30–60 cm (12–24 inches) tall
Leaves: Smooth, oval-shaped, bright green (some varieties are purple)
Growing Basil
Ideal Conditions:
Light: Full sun (at least 6 hours daily)
Soil: Well-draining, rich in organic matter
Watering: Keep soil moist but not soggy; avoid wetting the leaves
Temperature: Thrives above 15°C (59°F); dislikes cold or windy areas
️ Maintenance:
Pinch off flower buds to keep the plant producing leaves
Harvest regularly by pinching from the top to encourage bushiness
Avoid overwatering and ensure proper drainage
️ Uses of Basil
Culinary:
Fresh use: Pizzas, pastas, salads, tomato-based dishes
Pesto: Classic Genovese pesto is made with fresh basil, pine nuts, garlic, olive oil, and Parmesan
Infusions: Basil-infused oils, vinegars, teas
Cocktails & beverages: Adds herbal notes to lemonade, mojitos, and other drinks
Other Uses:
Medicinal/Traditional use: Often used in teas or home remedies for digestion and inflammation
Ornamental plant: Especially purple or Thai basil varieties
Pollinator-friendly: Attracts bees when it flowers
IMPORTANT INFORMATION ABOUT THE ORDER
Delivery: every Thursday of the week, free of charge for pick-up points! Orders received on Thursday of the week can be delivered until 10 pm on Monday!
Placing Orders: every week from Wednesday afternoon 5.00 pm to Monday evening 10.00 pm.
Orders placed on Wednesday will be delivered on Thursday of the following week, not the next day!
We cannot take orders all day on Tuesday and until 5pm on Wednesday, as we are busy picking veggies and packing your boxes only then do we see what we will have in stock for the following week. Many thanks for understanding!
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