The Observer’s gardening correspondent James Wong has a great idea to keep your supermarket basil plant thrive.
As soon as you get it home, take the plant out of the container and divide the root ball into four. Cut away any weakling stems at soil level, leaving about 5 strong stems for each quarter plant. Plant each new clump in a good sized pot in John Innes number 2 compost or similar.
Water generously and place in a sunny sheltered spot on a windowsill or green house and let them grow.
Two of my favourite basil recipes are Caprese Salad, with mozzarella, tomatoes, basil, olive oil and balsamic vinegar and tomato and basil soup. Do you have any others you would like to contribute?