Basil is one of Britain’s best-loved herbs, but despite its popularity, it’s not always the easiest plant to keep going through the summer. That’s because basil doesn’t like intense, direct sunlight all day and can quickly suffer if conditions aren’t quite right.

The Royal Horticultural Society (RHS) says basil thrives in warmth and sunshine, but it needs a sheltered, sunny spot and protection from extremes. The plant also doesn’t tolerate frost, and even cool evenings can slow its growth. For best results, gardeners are advised to grow basil in containers or sheltered beds, or even indoors on a sunny windowsill.

While basil is commonly grown for its fragrant, peppery leaves, RHS experts say there are many varieties to try, including sweet, Thai, lemon, cinnamon and lime basil, all offering different flavours and colours. 

The plants can be grown from seed or bought as young potted plants in garden centres and supermarkets.

But according to growing experts at Sage Creations Organic Farm, the real key to keeping basil thriving all summer long lies in how it’s harvested.

“The key to keeping basil producing all summer is to harvest it properly,” the experts said.

 “Cut basil at the stem right above new leaf shoots, rather than pinching off leaves. This allows the plant to grow out and encourages fuller growth and keeps basil from flowering.”

Letting basil flower reduces the quality of the leaves, so regular, careful harvesting keeps the plant bushy and packed with flavour. 

The RHS also recommends removing flower buds early to prolong the harvest.

Once picked, basil can be placed in a vase of water like fresh-cut flowers. 

Not only does this keep it fresher for longer than the fridge, but the stems can also start developing roots, allowing you to grow new plants.

RHS experts say the leaves are best used fresh, whether sprinkled on hot tomato dishes or blended into pesto.

Thai basil adds a fragrant twist to spicy food, while sweet basil pairs well with foods like eggs, salads and pasta. 

However, the leaves lose flavour if cooked for too long, so they’re best added just before serving.

Basil is generally easy to grow, but young seedlings should be protected from slugs and snails. 

Gardeners are also advised to ventilate greenhouses to reduce the risk of fungal diseases.

For anyone growing basil indoors, more tips can be found here.