Basil is an excellent source of vitamins K and A, manganese, iron and potassium.

Basil has many health benefiting essential oils. These compounds are known to have anti-inflammatory, and antibacterial properties. 100 grams of fresh herb Basil leaves contain astoundingly 5275 mg or 175% of daily required doses of vitamin A.

Let your Basil tell you when it needs watering. It should start to wilt. Over watering will dilute its flavour, while stressing it will increase the production of essential oils, improving its flavour. To stop the plants getting too leggy, pinch back the stems just above new side shoots. Do not refrigerate, as the chill will quickly turn the leaves black. Leave your potted Basil in your kitchen bench away from draughts and preferably out of direct sunlight.

Basil is best used fresh as cooking quickly destroys its flavours. Just tear the leaves or slice them with a sharp knife. To get the most intense flavour pick your basil leaves just before watering, when the stems are starting to droop. You’ll see that all the flavour is concentrated in its fragrant leaves.