History
Basil has been cultivated for over 5,000 years, originating in tropical Asia. It was revered in India as a sacred herb and spread through the Mediterranean, becoming a cornerstone of Italian cuisine.
How to grow
Sow seeds after the last frost in warm, rich soil.
Space 20–30 cm apart in full sun.
Pinch off flower buds to extend leaf production.
Harvest leaves regularly to encourage bushy growth.
Choosing and storing
Choose vibrant, fragrant green leaves with no browning.
Avoid wilted or yellowing basil.
Stems should look fresh and perky.
Store stems in a glass of water on the counter.
Do not refrigerate — cold damages basil.
Use within 5–7 days.
Preparation
Rinse gently and pat dry.
Tear leaves by hand to prevent browning.
Add at the end of cooking to preserve flavor.