Basil, scientifically Ocimum basilicum, is a culinary gem cherished for its aromatic leaves. Plant six weeks before the last frost or in early spring. In just 5 to 10 days, they’ll sprout. Embrace morning sun in hot areas and full sun in cooler regions. After 2 to 3 months, enjoy a bountiful harvest of its large leaves, which stand about 50 to 60 cm tall.

This herb’s versatility shines in the kitchen, elevating various dishes with its rich flavor. Its name, derived from Greek, meaning “royal,” underscores its esteemed culinary status. From Italian classics to modern fusion, sweet large-leaved basil is a treasured ingredient that brings both taste and fragrance to your culinary creations.