$2.95

Great-tasting, relatively mild, ruffled leaves with notes of anise. Slow to bolt, and has very good resistance to basil downy mildew. From Zanzibar, off the Eastern coast of Africa, where it is used in perfumes as well as food. Pkt (0.12 g, ~70 seeds)
  • Item # 71114

Basil

Ocimum basilicum unless noted.
How to Grow: Annual. Germination: 5-14 days, 70-75°F. Harvest starts about 10 weeks after sowing. Basil is a pick-and-come-again herb which produces well when heavily picked. Grows best in well-drained rich soil. Sensitive to frost. Direct sow after all danger of frost, or start indoors 4 weeks before last frost. Lightly cover seed (no more than two times the depth of the seed).
Spacing: In flats space seeds ½” apart. Thin to 2” apart and transplant in 3-4 weeks. Direct sow 3-4 seeds every 12”. Thin to one plant when plants have 4 leaves.
Medicinal: Basil has been used as a carminative. Research indicates that it may inhibit gastric acid secretion. Holy basil has additional medicinal properties.