Basil Sweet

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Ocimum basilicum

Italian large leaf, aromatic, popular culinary herb. Annual to 90cm. Native to sub-tropics. Repels flies and mosquitoes. An excellent growing and culinary companion to tomatoes, deters nematodes. Warm, sunny position. Spring and summer planting.

Traditional Italian favorite used fresh, in vinegars and as the main ingredient for pesto. This very popular and heavy-yielding variety produces large aromatic leaves that delight the taste buds as well as the nose. Leaves are deep green and slightly cupped. 

Basil has been in cultivation for over 5000 years in India. However, the word Basil comes from the Greek for ‘king’ due to its association with the ‘Feast of the Cross’.

Generally basil prefers warm to hot climates of around 25-30 degrees C, reflecting its origins. Like many herbs, basil prefers full sun but can tolerate part shade. 

Basil is generally tolerant of a wide range of soils, but ideally you should provide rich, moist, well-drained soil. 

You can harvest basil as any time, but young leaves are often the best.

Naturally, most people use basil for culinary purposes or as garden plants. However, basil is said to be a good remedy for travel sickness, a very useful mouth gargle and of assistance for a number of other ailments. These include, stomach spasms, loss of appetite, indigestion, kidney conditions, fluid retention, head colds and warts. It is thought some of the many chemicals in basil might assist fighting intestinal worms.

Basil leaves are said to be an insect repellent, so it might be wise to plant some wherever you sit outdoors.

Grown and potted using: Organic heirloom open pollinated seed, organic nutrient rich soil (vg), 80mm biodegradable certified organic wood chip pot (no transplanting required).