Description:

This plant, native to India where it was attributed a divine nature, is widely used in southern cuisine, to which it brings a fresh flavor of lemon tarragon.
Basil is ideal for garnishing and flavouring salads, raw vegetables, meats and sauces. A few chiseled leaves in a bottle of olive oil can flavour the seasonings.

Culinary tip:

Basil is ideal for garnishing and flavouring salads, raw vegetables, meats and sauces. A few chiseled leaves in a bottle of olive oil can flavour the seasonings.

Soil tip:

Basil leaves keep very well frozen so you can use them all year round. Basil likes sunny exposure.

Culture advice:

1. Sows: Sow from March to April in your pots or planters placed inside.
2. Transplanting: At the 4-5-leaf stage, replant your plants still in pots and keep them under cover until May, then place them outside.
3. Harvest: Harvest from May to October. You can grow your basil directly in your garden by sowing it from May.

Plants:

Basil likes the proximity of cucumber because it protects it from mildew and makes it more productive.

The stages of sowing:

Legal:

Seed. Seeds for family use. Their germination is checked periodically in the laboratory on reference samples until the specified sales deadline.