Basil - Italian Large Leaf (organic)

Seed Amount:


Organic Non-GMO Basil Italian Large Leaf is an easy herb to grow. It thrives either in the traditional outdoor gardens and urban gardens or indoor planting containers and hanging baskets. Allow the herb to receive lots of sunlight and warm air. The lemony-sweet scent of basil is unattractive to aphids, mites, and horn worms, keeping them away from your other herbs and plants.

Italian Large Leaf Basil - Organic Herb Garden Seeds

Organic Basil Italian Large Leaf (Ocimum Basilicum), is an annual seed that does best in growing zones 4-10. Sow 6-8 weeks before the last frost in spring. Keep the soil moist and around 70 degrees. You should see seedlings emerge 7-14 days after planting your seeds. As soon as seedlings appear make sure and give the plants plenty of sunlight. Keep them on a windowsill if possible, or under fluorescent grow lights during the day.

For drying or freezing, harvest leaves that have their maximum oil content just before they flower. To dry, cut whole stems on a dry morning, tie stems loosely together in small bunches and hang to dry in an airy location. If you are going to freeze it, you may do so on a cookie sheet and then seal them in a zip lock bag. You can also mince it and freeze in an ice cube tray with water or oil. To harvest pinch the stem just above a set of leaves as needed from the top this will help to keep the plants bushy. Make sure you don’t harvest too much at a time as this can weaken the plant. The flowers of the Basil Italian Large Leaf are also edible and are used sometimes as a garnish.

Italian Large Leaf Basil is fragrant, flavorful, extra-large leaves are some of the favorites of the culinary world. Whether you are using this for Pesto, Spaghetti sauce, or simply as a companion for your tomato plants (basil is a good pest repellent), it is one of the best as herbs for big satisfying harvests all summer long. Basil Italian Large Leaf loves hot weather and plenty of sunshine, but it needs consistently moist, rich soil.

Latin Name: Ocimum Basilicum
Variety: Italian Large Leaf
Other Names: N/A
Seeds per Oz: Approx 20,000
Days to Maturity: Approx 70-79

Features:
Non-GMO: Yes
Organic: Yes
Heirloom: Yes
Treated: No
Pelleted: No
Hybrid: No
Open Pollinated: Yes

Plant Type: Annual
Hardiness Zone: 4-10
Uses: Garnish, Salads, Herbs
Temp Preference: Warmer
Light Preference: Full Sun, or Partial Shade
Resistances: None

Comments:Use in anything containing tomatoes or tomato sauce, also for meats, fish and vegetables.

Seed Planting Depth Seeds per Ounce Germination Temperature Days to Germination Row Spacing Plant Spacing 100' Row Yield Sun
¼” Approx 20,000 65 to 75 F 7-14 18” 4-8” 40-50lbs Full Sun or Partial Shade

Sowing: If you are going to start these seeds indoors, use pots or starter kits that are at least 3-4” deep. Using a rich moist soil, start by planting the seeds ¼” beneath the soil. If you are going to start the sowing outside make sure that the weather is at least 60° F. Plant the seeds ¼” beneath the soil and keep well-watered. Spacing needs to be 18” in between rows and 4-8” between plants.

Transplanting:To transplant make sure that the seedlings have at least 3 pairs of leaves. Make sure that you select an area that is fully in the sun during the day. Prepare your garden by turning about 8 inches of the soil. Dig a hole for each plant that is amply to accommodate the whole root ball. Place it level with the top soil and fill around with soil until all roots are covered.

Soil Preference: Basil Italian Large Leaf is not drought tolerate, so it is best to choose an organic soil that is rich and moist.

Other Tips: carefully remove the plant from your starting pots and gently loosen the root ball with your hands this will encourage good root development. Use the plant tag as a location marker for easy access to get to your seedlings simply.

From The Blog

Control the Moisture, Control the Mold

Growing Microgreens and Wheatgrass can be some of the most rewarding small-scale gardening because your crop is done so quickly—and frankly, because...