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This variety, ideal for potted cultivation, is very decorative thanks to its dense foliage, composed of small leaves. Basil, native to India where it was attributed a divine nature, is widely used in southern cuisine.

Use: Gustatif - Pot, Square Vegetable or vegetable garden

Difficulty: Easy

Profit: Small, very fragrant leaves

Companion plant: The proximity of cucumber protects basil from mildew and makes it more productive.

Sowing period: February to May

Harvest period: May to October

Lift: 6-8 days

Exposure: Sun

Watering: Strong

Temperature: 20oC

Soil: Light and rich

Yield: 3 sqm

Culture steps

1. I sow:
Sow in pots under cover from February to April.
Sow in the open ground from May, in lines 25 cm apart, with sunny exposure, in a light and rich soil.

2. I talk:
At the 4-5-leaf stage, remove the smallest plants to leave only the most vigorous ones.

3. I harvest:
Harvest as needed, by hand, so that the basil retains all its aromas.

Tricks:
Taste the leaves, to flavour salads, raw vegetables, meats and sauces.
Pinch the terminal stems with the nails to branch out the plant and strengthen it. It will then produce more leaves.
Don't hesitate to freeze basil leaves to get them all year round!