Green Basil | Seeds
Days to Maturity: 70 from direct sow
Sweet, fresh basil for your garden, patio, and kitchen windowsill. This award-winning variety combines intensity of scent and flavor with a super-compact, vigorous habit. The result is a bushy large-leafed plant less than 2 feet high and rarin' to set new leaves all season long.
This Basil is?strong scent and flavor, and vigorous growth. It's easy to see why this is becoming America's go-to basil: no matter how little space you have, what a challenging climate you live in, or how important ornamental beauty is to your garden design.
Just 10- to 20-inches high and not more than a foot wide, it flowers very late, so you don't spend all summer pinching off new buds.?This Basil?is a Genovese type, setting large, flat leaves simply packed with delicious flavor. And it makes such a bushy, well-branched ball of foliage that it looks like an ornamental addition to the garden or patio, instead of the workhorse herb it really is.
Begin the seeds either indoors in late winter. To start indoors, sow about 6 to 8 weeks before last scheduled frost. The seeds will germinate in 5 to 10 days. Transplant when they have 2 sets of true leaves, spacing the plants 12 to 15 inches apart in the garden, or in your best containers. If you are direct-sowing, wait until the soil is?warm. Then cover the seeds with about ?-inch of soil, and thin the young plants to 12 to 15 inches apart when they are about 2 inches tall.
As your basil plants grow, pinch off the central stem when they are about 6 weeks old, and prune back each stem when it has more than 8 sets of leaves. (Cut it back to the first or second set of leaves, harvesting the rest.) If you keep your plants well pinched and pruned, you should be able to harvest half a cup of fresh leaves every week during the growing season.
Basil loves hot weather and plenty of sunshine, but it needs consistently moist, rich soil. Mulch the plants to retain moisture, and water heavily during dry spells.
Customer Reviews
Green Basil | Seeds
Days to Maturity: 70 from direct sow
Sweet, fresh basil for your garden, patio, and kitchen windowsill. This award-winning variety combines intensity of scent and flavor with a super-compact, vigorous habit. The result is a bushy large-leafed plant less than 2 feet high and rarin' to set new leaves all season long.
This Basil is?strong scent and flavor, and vigorous growth. It's easy to see why this is becoming America's go-to basil: no matter how little space you have, what a challenging climate you live in, or how important ornamental beauty is to your garden design.
Just 10- to 20-inches high and not more than a foot wide, it flowers very late, so you don't spend all summer pinching off new buds.?This Basil?is a Genovese type, setting large, flat leaves simply packed with delicious flavor. And it makes such a bushy, well-branched ball of foliage that it looks like an ornamental addition to the garden or patio, instead of the workhorse herb it really is.
Begin the seeds either indoors in late winter. To start indoors, sow about 6 to 8 weeks before last scheduled frost. The seeds will germinate in 5 to 10 days. Transplant when they have 2 sets of true leaves, spacing the plants 12 to 15 inches apart in the garden, or in your best containers. If you are direct-sowing, wait until the soil is?warm. Then cover the seeds with about ?-inch of soil, and thin the young plants to 12 to 15 inches apart when they are about 2 inches tall.
As your basil plants grow, pinch off the central stem when they are about 6 weeks old, and prune back each stem when it has more than 8 sets of leaves. (Cut it back to the first or second set of leaves, harvesting the rest.) If you keep your plants well pinched and pruned, you should be able to harvest half a cup of fresh leaves every week during the growing season.
Basil loves hot weather and plenty of sunshine, but it needs consistently moist, rich soil. Mulch the plants to retain moisture, and water heavily during dry spells.