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Basil Lemon prefers the warm conditions of a greenhouse or a sunny windowsill. However, it can also be sown outdoors in full sun during the warmer months.

Sow indoors from late February or in an unheated greenhouse from late March to June. Fill small pots with multi-purpose compost, and thinly sow seeds 0.5 cm deep. Keep the compost moist until seedlings emerge but do not waterlog. Once seedlings have their first true leaves, transplant to 20 cm deep pots, being careful not to disturb the root ball.

Direct sow outdoors in a fine, free-draining, cultivated seedbed from mid May to June in thinly spaced drills. Keep watered until seedlings emerge, after this only water if the root zone dries out. Flowering will destroy flavour so frequently prune approximately one third of the height off the main stems to encourage branching and delay flowering.

Harvest the young leaves as required between May and October. Try successional sowings a few weeks apart to provide a longer harvest.

Basil Lemon offers maximum flavour when used in the later and final stages of cooking as over heating will diminish the flavour. However, adding it at the start of cooking will still result in a lovely, zingy flavour.

To prepare, snip the leaves from their stems, rinse with tap water and pat dry with a paper towel. Leaves can be added whole or chopped finely depending on the recipe. The fresh, citrus flavour makes Basil Lemon a very versatile herb so we recommend experimenting with anything you can - afterall you should have an ample supply of it! Here's just a few ways to try using it

• Basil Lemon Roasted Potatoes
• Basil Lemon Chicken
• Basil Lemon Salmon
• Lemon Herb Quinoa
• Basil Lemon Grilled Corn on the Cob
• Basil Lemon also goes well with pasta as well as in sauces and cocktails