Basil Lemon Mrs. Burns Heirloom Seed

Ocimum basilicum citriodorum

Item #5021

Annual. An exciting addition to the world of basil — a basil with a lemon/citrus fragrance & flavor which makes it particularly good in vinegar, with fish, salad dressings, sauces, and oils. Great in pesto and other standard basil dishes. There is no herb more useful than basil. Will grow inside during winter in a warm, south window! Also a good container variety.

This packet plants four 10 foot rows or 4 successive sowings of 10 foot rows.

Annual

Full sun

12”-18” tall
10” wide

Days to Emerge:
5-10 days

Seed Depth:
1/4”

Seed Spacing:
A group of 4
seeds every
6”-12”

Thinning:
When 2” tall,
thin to 1
every 6”-12”

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside.

Special sowing instructions: Easy to grow from seed. Must have warm temperatures; wait to plant until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Susan Rubin

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