Description – The largest leaved basil producing very large, bright green, slightly puckered leaves with a similar taste and aroma to the very popular Genovese basil. Makes the perfect addition to pesto and adds an aromatic flavour to tomato and egg dishes.
Sowing – Sow seed on the surface of good, free-draining, seed compost. Cover with a fine sprinkling of vermiculite. Place in a propagator or seal container inside a polythene bag and place at 20-25°C (68-77°F) until after germination which takes 14-21 days. Do not exclude light, as this helps germination. Keep compost on the dry side at all times, water lightly as seedlings emerge.
Growing – Transplant seedlings when large enough to handle into 7.5cm (3in) pots. Grow on in cooler conditions for a few weeks before planting out after all risk of frost, 30cm (12in) apart.
Harvest – All year