Basil Lime Organic Heirloom Seed

Ocimum basilicum americanum

Item #6065

Annual. This rare and tasty basil will work wonders in vinegar, with fish, salad dressings, sauces, and oils. It is a delight in salads and desserts! Also works well in other standard basil dishes, including pesto. Can be grown inside during the winter in a warm, south window or under fluorescent lights. Also a good container variety.

This packet plants three 8 foot rows or 3 successive sowings of 8 foot rows.

Annual

Full sun

14”-18” tall 8” 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: Jackie McFarland

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$1.79

Item #6065

0.40 grams

Qty: