Ocimum basilicum ‘Greek Columnar’.
This fragrant basil grows up to 1.2m in height (and 50cm wide) and it’s decorative columnar shape is very appealing.
The freshly picked leaves add a real tang to green salads and the flavours partner well with eggplant, tomatoes and zucchini. The leaves enhance most seafood, pasta and vegetable dishes and the flavours work well with chilli, chives, garlic, oregano, rosemary, tarragon and thyme. Fresh leaves added to soups prior to serving provide a real hit of flavour.
The flowers are edible and ideal for salads. If you’re not wanting to eat the flowers, it’s best to remove them before they form, allowing extra energy for the growth of foliage. The more often you harvest the leaves, the more the plant will produce.
The plant enjoys a full sun to part shade position in fertile, moist soil. Try and keep the plant in a warm position as it doesn’t respond well to cold weather.