These seeds form a gel when coming into contact with water (so don’t be alarmed if they’re turning white!). After a few days they’ll begin to sprout, releasing two ‘baby leaves’ which will grow rather slowly but don’t panic! After about a week these will give way to ‘true leaves’, much larger mature leaves that look much more recognisable, which will shoot up into a lush bunch of fresh, homegrown, organic basil!
Harvesting; once your plants have around 3-5 mature leaves you’re ready to start eating! Pick the leaves at the stem continually, leaving the top few leaves untouched (this promotes healthy growth!)
Basil goes well with a number of things, sprinkle it through spaghetti or try using it in a homemade pesto or fresh summer cocktail!!
|Scientific Name||Ocimum basilicum|
|Quantity of seeds||~110|
|Planting Depth||3 mm|
|Plant height||60 cm|
|Days to Maturity||65-80|
|Tips||Basil LOVES warm weather. Keep your plant in a warm room for best growth results.|