Basil is a popular, half-hardy to tender herb used in a variety of summer dishes, and works particularly well when eaten with tomatoes. It may also be grown with tomatoes, used as a companion plant to deter whitefly.
Native to dry scrub in Africa and Asia, basil requires a lot of heat to thrive, and can be prone to downy mildew. There are many varieties to choose from, however, some of which have been bred to withstand cooler conditions.
Also known as sacred basil or 'tulsi', Ocimum tenuiflorum is a small variety with purple-green serrated leaves and purple stems. It originates in Thailand, and therefore is the perfect basil to use in Thai dishes. Sow seed indoors in a greenhouse or on a warm windowsill, and move plants outside in summer. Water plants sparingly, ideally before noon so the roots have time to dry out before temperatures decrease in the evening. Harvest leaves regularly and remove flowers to concentrate the plant's energy on leaf production.
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Ocimum ‘Tenuiflorum’ and wildlife
Ocimum ‘Tenuiflorum’ has no particular known value to wildlife in the UK.
Is Ocimum ‘Tenuiflorum’ poisonous?
Ocimum ‘Tenuiflorum’ has no toxic effects reported.
