Basil
Sweet or Genovese basil is native to central Africa, and southeast Asia. This type of basil is an annual plant. Basil can be sensitive to the cold and thrives in warmer, dry conditions.
Culinarily, bail is commonly used in Italian cooking as both a garnish, and ingredient. Basil is also the main ingredient in pesto, and an essential in marinara sauce!
Care: Best grown in moist, well drained soil in a sheltered, sunny position. Frost tender.
Basil’s subtle taste and lovely leaves are showcased in a classic bruschetta. Simply:
Toast sliced baguette
Rub some raw garlic onto the toasted baguette (personally we like to chop the garlic into the tomatoes)
Chop some cherry tomatoes tossing with some salt and olive oil
Then serve on the toasted baguette with some thick balsamic dressing!
Or you can blitz together pine nuts, garlic, basil leaves and olive oil into a delicious pesto!
Perfect for a quick dinner, or for kids lunches with some leftover pasta!