How to create your own herb-growing space
Make a small trial arrangement on the patio: one larger green plant for pesto, a compact form by the kitchen door and a lemon variety beside the table. Label each variety. This lets you finish two identical dishes with different leaves and discover which aroma you really enjoy. Start with a little foliage; an unfamiliar scent in particular can quickly change a dish.
Choose a suitable growing position
A bright windowsill is a starting place, not a guarantee of a full winter harvest. Look at the plant: long, thin stems and little new foliage call for more light. A warm greenhouse offers more certainty than an open bed in a cool summer. Leave space between plants so the leaves can dry after watering.
From plant to kitchen
Do not just cut individual large leaves from the bottom. Taking a tip above a pair of leaves keeps harvesting clear and the plant branched. If desired, reserve one plant for flowers and insects and use the rest for the kitchen. You then need not choose between removing all flowers and having no tender leaves left.
Scent, flavour and use
Sweet basil is aromatic; Thai basil has anise-like notes. Lemon and cinnamon forms have their own recognisable scents. A cultivar name alone does not prove a stronger aroma.
Care, cutting and harvesting
Warm, sheltered and bright; outdoors only with reliably warm nights. Keep the root zone evenly moist, never wet for long periods.
Pinch out regularly during active growth. Remove developing flower stalks for a longer leaf harvest; optionally let a separate plant flower.
Cut shoot tips above a pair of leaves and leave enough foliage. Add fresh leaves towards the end of cooking.
