Basil Seeds

Basil has its origins in Asia, Africa, the Middle East, and South America, and has been cultivated as a spice and medicinal plant for thousands of years. Today, there are hundreds of different varieties of basil registered in the world. With different scents, colors, and flavors, basil is now one of the world's most popular spices. Basil is an easy-to-grow herb that can be grown indoors year-round or outdoors in the summer. It prefers a sunny location and is very sensitive to cold, so be sure that the temperature never drops below 12 degrees Celsius. Basil thrives best in a greenhouse, conservatory, or warm and sunny window. It can be pre-grown or sown directly, but make sure that the soil is thoroughly watered before sowing. Basil thrives in rich, porous, and nutritious soil. If you are unsure of what soil to use, there is usually herb soil available that is specially adapted for herb plants. Sow the seeds in clusters with about 5-10 seeds per seedling pot. Do not cover the seeds with soil as basil seeds are light germinating, just press them lightly onto the surface of the soil. If you are growing basil during the darker months, we recommend using plant lighting. Cover the sowing with transparent covering with air holes until the seeds have germinated. Then plant in larger pots when the roots start to peek out from the bottom of the seedling pot. Trim the plants for a bushier appearance, as this promotes growth. (It also works great to grow basil in hydroculture/hydroponic cultivation.) Basil needs a little more nutrition than many other leaf herbs. Adding a little chicken manure every once in a while or watering with liquid fertilizer twice a month will give you lush plants with many flavorful leaves. Make sure to water the basil regularly and never let it dry out completely. Did you know that you can also freeze basil? You can freeze whole leaves in a regular freezer bag, but one of our best tips is to chop the freshly harvested basil leaves first. Mix them with canola oil or olive oil and freeze as ice cubes. The best thing is that the flavor is preserved incredibly well and the cubes make it easy to portion the basil when cooking.