Herb Seeds

Kitchen Basil Blend seeds combines three unique basil varieties with green and purple leaves for use in the kitchen. The Blend includes basil with large, smooth leaves that are suitable for pestos, pastas and salads, and also more pungent varieties to make vinegars and herbal teas. Basil flowers are also edible so add them to your dishes too! Basil also makes sensational microgreens – they take a little while to germinate but are worth the wait for the gourmet flavour. This Kitchen Blend can be grown on the windowsill, in the garden or in containers on the patio. All types of basil enjoy warm, freely draining soil and lots of moisture in summer heat.

How To Grow, Timing:  Basil grows well in containers indoors at any time of year provided you can supply enough light. For outdoor growing, sow basil seeds throughout late spring for transplanting to the garden after the summer solstice. Or direct sow in early summer, once the soil has warmed up. Basil requires warm soil and full sun. Optimal temperature for germination: 21°C. Seeds should sprout in 5-10 days.

How To Grow, Starting:  Sow seeds 1cm deep in sterilized seed starting mix. Basil is prone to damping off, so once seeds sprout, make sure they are adequately ventilated, and kept under very bright light. Thin to 20-25cm apart. Using bottom heat speeds germination.

How To Grow, Growing:  Use any rich, loose, well drained soil. Once plants are 15cm tall, pinch out the growing tips to encourage really bushy growth prior to harvest. Watch for signs of flower buds forming in mid-summer, and pinch these off to promote more foliage.

How To Grow, Harvest:  Frequent harvesting will prolong the life of the plant. Basil leaves have the best flavour just before the plant flowers, and if you plan to preserve some of your basil or make a big batch of pesto, this is the best time to harvest. Flowering can be delayed by pinching or clipping off new flower buds.

Tear basil rather than chop with a knife because chopping tends to bruise the leaves. Add basil to food just before serving so as to get the full aroma and effect. Cooking for any length tends to make the minty side of basil come to the forefront.

Basil is best fresh, but can be preserved by drying or by freezing. To freeze, tear the leaves into small pieces and freeze small batches of them, with water, in ice cube trays. Once frozen, the cubes can be saved in zip-lock type bags and labeled for later use. This will preserve the fresh flavour of basil for up to four months.