Basil 'Italian Genovese' Seed Pack

$1.99
Availability: In stock (3)

Basil is one of those herbs where fresh is the best, and the dried version is tasteless by comparison. Fortunately, it's an easy summer annual to grow and does really well in pots. If you intend to make pesto, plan on growing several plants, as even the smallest recipes call for a fair amount of the leaves. Succession sowing every three to four weeks after the initial sowing will keep you supplied with the fresh leaves all summer, but make sure to harvest everything before the first fall frost, or bring your pots indoors to extend the growing time. Tip: pesto freezes amazingly well, and even basil leaves pureed with olive oil (no other seasonings) freeze well in ice cube trays or small containers. 

Botanical Name: Ocimum basilicum
Mature Size: 18"–24" tall, 10" wide
Light: Sun to partial sun
Cold Hardiness: Frost-sensitive annual
When to Sow Outside: 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F, ideally 65°–85°F.
When to Start Inside: RECOMMENDED. 4 to 6 weeks before transplanting outside. Transplant when your nighttime temperatures are above 50°F.
Special Germination Instructions: 3 - 4 successive sowings every 3 weeks after initial sowing.
Days to Emerge: 5 -10 days
Seed Depth: 1/4"
Seed Spacing: A group of 2 seeds every 12"
Row Spacing: 12"
Thinning: When 2" tall, thin to 1 every 12"
Maturity Date: Harvest up to 1/3 of the plant at a time, leaving enough for the plant to be healthy and keep producing.
When to Harvest: Basil flavor is best when harvested before the plant flowers. In any case, harvest entire plant before your area's first frost.
Additional Info: Grows well in container planters, may do better with shade during the hottest part of the day
0 stars based on 0 reviews