200+ Seeds- Organic Genovese Basil Seeds-Ocimum Basilicum -Organically Grown-High Quality Non GMO---G041
This is the traditional Italian heirloom variety of basil. Genovese basil seeds are the very best Italian pesto variety of basil. It has shiny, large, almond-shaped leaves with a more pronounced flavour, and stores well if chopped and frozen in ice cube trays. Pinch growing tips for bushier plants that grow to 60cm (24") tall. Basil is a heat loving tender annual plant that requires good drainage and ample moisture during hot weather. If flowers develop, either save the resulting seeds or separate them from the plants and sprinkle over pasta or salads.
Basil flowers are highly attractive to honeybees and other wild pollinators. Basil can be planted as a companion to tomato plants. It is said that basil improves the flavour of tomatoes.
Latin: Ocimum basilicum
Difficulty: Easy
Season: Warm season
Exposure: Full sun
Zone: 3 to 10 – not cold hardy
Timing: Basil grows well in containers indoors at any time of year provided you can supply enough light. For outdoor growing, sow basil seeds from mid-April to mid-May for transplanting to the garden in June, or direct sow in late-May or early June, once the soil has warmed up. Basil requires warm soil and full sun. Optimal temperature for germination: 21°C (70°F). Seeds should sprout in 5-10 days.
Starting: Sow seeds 1cm (½”) deep in sterilized seed starting mix. Basil is prone to damping off, so one seeds sprout, make sure they are adequately ventilated, and kept under very bright light. Thin to 20-25cm (8-10″) apart. Using bottom heat speeds germination.
Growing: Use any rich, loose, well drained soil. Once plants are 15cm (6″) tall, pinch out the growing tips to encourage really bushy growth prior to harvest. Watch for signs of flower buds forming in mid-summer, and pinch these off to promote more foliage.
Harvest: Frequent harvesting will prolong the life of the plant. Basil leaves have the best flavour just before the plant flowers, and if you plan to preserve some of your basil or make a big batch of pesto, this is the best time to harvest. Flowering can be delayed by pinching or clipping off new flower buds. Tear basil rather than chop with a knife because when you chop you will notice the basil going dark. The oil stays in the leaf and does not properly flavour your food. Try to add just before serving so as to get the full aroma and effect.
