Description – The young, pale green/red shoots and green/red leaves of this japanese basil deliver an aromatic, liquorice flavour. A delicious and healthy garnish for sandwiches, salads, stir-fries and fish.
Sowing – Sow every 10 days or so for a regular supply. Do NOT soak seed prior to sowing. Sow thickly in small peat pots/flower pots, or more thinly in large seed trays or plant pots, leaving the seed on the surface of a good, free-draining compost. Water well to settle in and then keep compost moist at all times.
Growing – Keep on a bright sunny windowsill or other warm spot, aiming for a temperature of 21-25°C (70-75F). Move pots to access the best light and temperature as required. At colder times of year you can place in a propagator or clear polythene bag until after germination. Ready for harvest after 14 days or so, or when shoots are 3-5cm (1-2in) tall.
Aftercare – Indoors all year / Outdoors in summer