Ocado British Growing Basil
Pick tender leaves from the plant to adorn your caprese salad, or chop and mix with olive oil for a fantastic pesto sauce for your pasta, magnifico!
Caprese Salad - Place alternate slices of mozzarella and beef tomato on a plate, sprinkle basil leaves over and drizzle with olive oil and season with a little salt and pepper.
Pesto - Combine pine nuts, basil, grated parmesan, garlic and olive oil in a food processor and blend. Stir into your favourite pasta.
The best way to look after basil is to let the plant tell you it needs watering, as it will start to wilt. The plants will quickly spring back up and the stress will actually increase the oil content they are producing, improving the flavour. It is also important not to water the plants too soon before harvesting the leaves, as this will dilute the flavour. Basil is highly susceptible to chill (below 10°C) or cold draughts - the leaves will start to blacken.
Do not refrigerate, wash before use.
Growing herbs are 'cut as you need', harvest just above leaf growth to encourage the plant to re-grow.
Watering the herbs from the bottom is the key to keeping them healthy and to prolonging their life. Your herbs have always been watered from below so by keeping to this regime you will extend the life of the plant.
Remove the herb pots from their sleeves and place the pots on a saucer. By placing water at the bottom of the tray you can always see how much water your plants have taken up. As most herbs originate from hot countries they like to be kept on the dry side. The more heat and light they are exposed to, the more frequently they will need watering. Generally water little and often and never keep your plant in standing water.
1. Pick leaves as required.
2. Wash before use.
3. Tear or chop.
4. Add at the end of cooking for maximum flavour.
Country of Origin
Our growing herbs are British grown all year round
Produced and packed for:
Ocado Retail Ltd.,
Ocado Growing Herbs come in a specially designed outer carton to prevent damage during transit.
Recipe kindly provided by Tenderstem.
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