Scientific name: Ocimum basilicum
Common name: Sweet Basil
Sweet basil, is a common name for the culinary herb Ocimum basilicum of the mint family. It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
The type used in Italian food is typically called sweet basil, as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. X citriodorum) and holy basil (Ocimum tenuiflorum), which are used in Asia. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as 'African Blue'.
Sweet basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavour. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavour, and what little flavour remain tastes very different, with a weak coumarin flavour, like hay.
Sweet basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts.
Reference made from Wikipedia - http://en.wikipedia.org/wiki/Sweet_Basil
Light: Partial to full sunlight.
Water: Water when the soil feels dry to the touch.
Fertiliser: Feed with organic pellets fertiliser once a month.
Pot model: TC Conical Pot
Pot colour: Terracotta
Pot type: Clay pot with drainage hole
Pot size: Ø19cm x H17cm
Plant size: Vary in sizes