The fine green basil is a compact dome-shaped aromatic plant. Its leaves are very fragrant and have a strong taste. It can be used in salads as well as with vegetables.

It should be added at the end of cooking to preserve all its flavour properties; it is better to tear it rather than chop it to make the most of its aromas.

Flowering makes the leaves bitter and stops growth. We advise you to trim your basil plant very regularly, before it flowers.

After trimming your vegetable garden, you can freeze what you haven't used by either putting the leaves in an airtight freezer bag or chopping the leaves and placing them in ice cube trays filled with water or oil and then freezing. You can also keep your basil leaves directly in a bottle of oil to flavour it. If dried, it will lose a lot of its taste.

Before consuming any aromatic or medicinal plants, it is advised for those on treatment, children, and pregnant or breastfeeding women to seek medical advice.

Conserve in a cool, dry place. Use within 12 months after purchase.