Leo runs the kitchen at a small restaurant in Amsterdam's Jordaan district and moved here from Osaka in 2018. He grows the basil, shiso, and Thai chilis his menu needs, plus a bonsai collection inherited from his grandfather — eight trees he won't let out of his flat.
He writes the soil-and-potting pieces and the edible-plant guides: substrate mixes from scratch, when to repot (and when not to), and the care overlap between culinary herbs and houseplants. If you want to know why your indoor basil keeps flowering and dying, he's already rewritten that article three times.
