£2.00 / 40g


Beautiful, aromatic organic basil can transform any dish into summer on a plate. Use these succulent leaves in sauces and salads (hard to better with ripe tomatoes and creamy mozzarella), or add to dishes at the end of cooking. It’s a delicate herb, so handle with care – slice the leaves with a very sharp knife or tear with your hands.

Country of origin

Produced in
  • The UK

UK Seasonality

Grows well in a greenhouse or sunny windowsill from May to September - loves dry heat and a lot of light. After trying many different types, we reckon the bog-standard sweet Genovese basil is best for most purposes
Once you've picked off the leaves, throw the stalks into a bubbling tomato sauce to infuse
- Riverford cooks

How to prepare

Loses its flavour rapidly when cooked, so best eaten raw or added to dishes right at the end of cooking.


Wash before eating.

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