Italian Large Leaf Basil Seeds
Italian Large Leaf Basil produces large plants up to 30 inches tall with huge 4 inches leaves. The large, tasty leaves of this variety are very popular for flavouring Italian cuisine. Snip fresh leaves and use them to flavour tomato dishes, bread and pesto.
– Latin Name: Ocimum basilicum
– Life Cycle: Annual
– Days to Maturity: 50-60
– Planting Depth: 1 cm
– Plant Spacing: 30-45 cm
– Growth Habit: 30-50 cm tall
GROWING INSTRUCTIONS
Basil may be the most sought-after herb of the summer season. Its iconic, pungent aroma is the perfect companion to fresh tomatoes and the broad green leaves are the essential ingredient needed to whip up a delectable batch of pesto.
Seeds can be started indoors six weeks before the last frost. Pamper your seeds with moist conditions and a heat mat if possible. Basil will not thrive without consistent warmth. Plant seeds in a flat 1 cm deep. When true leaves appear, separate seedlings into individual pots.
Transplant after the danger of frost has passed and wait until the soil reaches around 20 degrees. Prepare a fertile bed under full or partial sun and mulch around the base of the plants to retain moisture. Be sure to water abundantly during drought conditions.
When plants have 6 leaves, prune back to the second set of leaves. The plant will become bushier and produce more of its aromatic foliage. As flowers appear, cut them off in order to focus energy into more leaf production. Basil will grow and produce well with little to no fertilizer throughout the season.
Leaves will be most tender and flavourful when harvested in the morning. Pick often to encourage growth and maximize yield. Freezing the leaves is the best way to preserve the fresh basil flavour. Drying is also an effective way to store basil, though this method sacrifices some of the potent flavour. Another way to keep basil and enjoy its wonderful aroma is to cut the leaves or flowers at the stem and place them into water as you would with flowers.
QUICK FACTS
– Basil is native to the tropical regions of central Africa and Southeast Asia and was brought to Europe by traders during the medieval ages, where it became especially popular in Mediterranean cuisine.
– Regularly pinching and pruning basil plants encourages healthier and bushier growth and prevents the plants from getting too tall or leggy.
– Basil seeds will remain viable for 5 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.
