A sweet, strong and aromatic herb making it a staple within both Mediterranean and Asian cuisines. Most famous as the hero ingredient in pesto yet wonderfully versatile and nutrient-rich, containing dozens of essential oils which give it some wonderful medicinal properties.
A farm favourite
This year we’ve grown the popular Genovese, Purple and Greek basil varieties which are particularly high yielding and resistant to disease. We sow our basil in batches between March and April and, once established, it’s a fast and reliable herb to grow which makes it a firm favourite which we harvest here, year after year.
Sun-lovers
Basil thrives when basking in plenty of sheltered, warm sunlight so our 1,000 starter plants are sown in our polytunnels. It’s these consistently warm conditions, coupled with regular watering, which enable us to provide the freshest basil from our field to your plate.
Summer pickings
Basil’s beautiful flavour is at its best when farmed in small, neat crops, so we are frequently picking it to limit the produce size. Once harvested it’s possible to consume the entire plant. Keep it in the fridge to preserve its freshness.
