Ocimum - basilicum
$1.69
This large-leaved heirloom Genovese type basil is particularly good for pesto and any dish that calls for fresh basil leaves.
Basil has so many uses! It is wonderful in Italian foods, flavored vinegars, with fish, poultry, rice, and vegetables.
It is also easy to grow these 18"-24" tall plants outdoors in containers or in the garden. In a warm, south-facing window, you can even grow it inside during winter! (Harvest often to keep plants compact and encourage new leaf production.)
This packet plants one 75-foot row or three successive plantings of 25-foot rows.
When to plant outside: Spring, 1-3 weeks after average last frost date and when soils are warm.
When to start inside: 6-8 weeks before transplanting outside.
Special Germination Instructions: Easy to grow from seed. Must have warm soil temperatures. Wait to plant until nighttime temperatures are above 50 degrees.
Sucessive Plantings Recommended. Every 3 or 4 weeks after initial planting.
Harvesting Basil
leaves should be harvested before the plant flowers. The young, top leaves taste the best and should be used fresh. The older leaves may be used for vinegar and pesto. To harvest most of the plant, cut the main stem, leaving at least 3 pairs of leaves near the ground plant will regrow and produce additional leaves. (You can prolong the harvest period by pinching off flower buds to maintain flavor.) If there is any chance of temperatures dropping to 32 degrees, harvest crop immediately. The best time to harvest any herb is in the morning, after the dew dries, but before it gets too warm. Alternatively, you could harvest in the early evening.