The classic large-leafed Mediterranean variety, Sweet Basil, the primary culinary basil, is grown as an herb. Redolent of licorice and cloves, the succulent leaves are ideal for tomato sauces, pesto, and salads. It can be dried or chopped, covered in olive oil, and frozen in ice cube trays for later use.
When pinched back regularly, this robust annual grows as a densely branched plant, perfect for containers. It can also be grown as sprouts. It prefers full hot summer sun and moderately rich, well-drained soil. But it should be kept well watered. Open pollinated, it produces seed that will grow true to type, ideal for seed saving.
The plants can be started indoors 4 to 6 weeks before transplanting into warm soil when temperatures are consistently above 65 degrees Fahrenheit. Succession plantings every 2 to 3 weeks is recommended for continual harvest.
| Seeds Per Pack | 100 |
|---|---|
| Genus | Ocimum |
| Species | basilicum |
| Variety | Sweet Basil |
| Product Classification | Herbs, Seeds |
| Sun / Shade | Full Sun |
| Foliage Color | Light Green |
| Days To Maturity | 75.00 |
| Harvest Season | Early Fall, Early Summer, Late Summer, Mid Summer |
| Characteristics | Direct Sow, Edible, Herbs |
| Uses | Containers, Cuisine |
