Basil

Many varieties of basil are grown, but that which has grown naturally in strong sun will have the best and most intense flavour and perfume. We only use this herb in late spring and summer as greenhouse-grown basil is tougher in texture with a strong aniseed taste. Handle basil carefully: we prefer to tear the leaves.

We seek out suppliers of purple basil: its intense flavour and beautiful colour are wonderful in salads and with grilled vegetables.

Bush basil grows well in southern England: this has leaves more like marjoram which don’t need to be chopped, and their flavour is intense. We use them in marinated and grilled pepper dishes.