It's a humble beginning to spring but the basil I started at Christmas is ready to eat. Wow! My first crop of 2009. I really hate buying basil in the winter and I have been spoilt - I really hate using dry basil at any time of year.
Having trouble with basil? Keep it warm. It suffers from life in a cold greenhouse or cool attic room and easily gets damping off disease in a cool overly wet environment. (this happened to me in my cool attic where I have my grow lights - I over-watered before going away so that the plants would not be forgotten and some plants perished in my absense).
A warm sunny south window is ideal for a heat loving plant like basil and for me that sunny space is in my kitchen. What could be better than fresh basil in the kitchen?
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