Loses its flavour rapidly when cooked, so best eaten raw or added to dishes right at the end of cooking.
Wash before eating.
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
Basil develops a harsh flavour if you let it flower and the plant will not fully recover even after removing the flower
Country of origin
Grown in the United Kingdom.