Annual. Imagine the many ways you can use the
wonderful textures, scents, and flavors in
this unique blend of basils! Mix includes
Genovese and Large Leaf basil for pesto
and pasta; Dark Opal for colorful vinegars;
Thai for Asian cuisine; Lime for flavored
oils, sauces, and sorbet; Lemon for chicken,
fish, and pasta dishes; and Cinnamon
to add an extra flavor kick to fruit salads.
There are dozens of ways to enjoy this
bountiful blend of basils! Be sure to freeze
extra basil in cubes of olive oil to make
pesto throughout the year and save some
stalks for your floral arrangements.
This packet sows forty-eight 10-foot rows.
Days to Emerge:
When to sow outside: 1 to 2 weeks after average last frost, and when soil temperature is at least 60°F. Basil is very sensitive to frost. Must have warm temperatures to germinate.
When to start inside: 6 to 8 weeks before transplanting outside.
Harvesting: Basil is typically harvested before the plant flowers. Flavor is best 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 at a time, but never harvest more than 1/3 of the plant if you want it to keep producing. If there is any chance of temperatures dropping to 32°F, harvest crop immediately; basil is very frost sensitive.
Artist: Laurie Peters