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Basil Custom Blend (7 Varieties) Seed
Ocimum - basilicum
$1.99

Item #5020

Annual. This unique mix of basils is an economical way to try out 7 basil flavors at once! The blend includes: Lemon Basil (nice in vinegar and dishes with a lemon base) Anise Basil (sweet, licorice flavor & fragrance, purplish leaves) Cinnamon Basil (very sweet, use in fruit salads, jellies, fresh & dried flower arrangements) Red Rubin Basil (1992 All American Selections Winner, purple and green/purple leaves clove-like spicy flavor) Dark Opal Basil (deep purple color, ornamental or culinary use, makes a lovely pink shade vinegar, lavender flowers) Thai Basil (beautiful large cluseters of purple flowers, spicy, anise-clove scent for cooking) Genovese Basil (from Genoa area of Italy - excellent for pesto).

When to plant outside: Spring, 1-2 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.

(For additional information about basil including a great pesto recipe, click here.).

Photo on left: by Suzanne and Ted. They write, "Thanks for the awesome seeds".