Basil Seed Varieties

Packed in Resealable Long Life MylarMoisture Proof Packets10+ Year Survival Seed Viability Category: Herb Type: Basil Variety: Genovese Family: Lamiaceae Botanical Name: Ocimum Basilicum Hardiness Zones: 2,3,4,5,6,7,8,9,10,11 Growing Difficulty:  3 Soil PH:  6.0 – 6.5 Fertilizer Requirements:  14-14-14 Soil Type: Moist, Well-Draining Germination (days): 5 – 14  Soil Temp for Germination: 70°F Lighting Conditions: Full Sun Days to Maturity:  60 – 90 Planting Depth:  1/4” Distance Apart (in row):  6-10” Row Spacing: 30-36”   Sowing Instructions DIRECT SOW AFTER DANGER OF LAST FROST Starting Indoors 6-8 WEEKS BEFORE DANGER OF LAST FROST Growing Tips Genovese Basil prefer to grow in rich, fertile soil with at least six hours of sunlight per day. It is best to grow in a rich compost instead of fertilizer, as Basil will become bitter and less potent when grown with artificial fertilizers. Perennial in zones 10 and above. Culinary Uses Genovese Basil is commonly used as an herb in many Italian and Mexican dishes. You will find a variety of uses to flavor pesto, caprise salad and many other dishes that would be complimented by large fresh basil leaves. Medicinal Uses Basil is often used in medicine to treat digestion and liver problems. It can help to detoxify the body and works as a natural anti-inflammatory and anti-depressant. Headache and migraine sufferers also praise the Basil plants healing ability. Basil is also commonly used to treat wounds and skin conditions. Harvesting Crops Continually pinch fresh leaves off the Basil plant to encourage a bushier production and prevent it from flowering too soon. You can harvest basil plants continually through the summer months if properly maintained. Harvesting Seed Allow the Basil to bolt and begin flowering. At this point, the basil plant will stop producing new leaves and the energy used will be to produce new flowers and seeds. The seeds are found in the spent flower head. It is best to use a fine colander, as the basil seeds are very small. Cut off the spent flower heads and allow them to dry for several days in a warm dry location. Crush the flower heads over the colander and pick out the flower remnants to be left with just seeds.

Packed in Resealable Long Life MylarMoisture Proof Packets10+ Year Survival Seed Viability Category: Herb Type: Basil Variety: Lemon Family: Lamiaceae Botanical Name: Ocimum Basilicum Hardiness Zones: 5,6,7,8,9,10 Growing Difficulty:  3 Soil PH:  5.5 to 7.5 Fertilizer Requirements:  14-14-14 Soil Type: Moist, Well-Draining Germination (days): 8 – 14  Soil Temp for Germination: 70°F Lighting Conditions: Full Sun Days to Maturity:  60 – 90 Planting Depth:  1/4” Distance Apart (in row):  6-10” Row Spacing: 30-36”   Sowing Instructions DIRECT SOW AFTER DANGER OF LAST FROST Starting Indoors 6-8 WEEKS BEFORE DANGER OF LAST FROST Growing Tips Lemon Basil, much like other Basil varieties prefer to grow in rich, fertile and loose soils. Do not allow plant to flower until after harvesting is completed. Once the plant flowers, the leaves will become dry and leathery in texture. Culinary Uses Lemon Basil is common in Indian cuisine but has become even more popular in many other recipes around the world. In Laos, it is used extensively in soups, stews, curries and many stir-fried dishes. Great when used in baked goods and to accent flavors in cookies, cakes and other desserts. Medicinal Uses Lemon Basil shares many of the same medicinal properties that Genovese Basil and other "Sweet Basil" varieties are thought to have. Harvesting Crops Continually pinch fresh leaves off the Basil plant to encourage a bushier production and prevent it from flowering too soon. You can harvest basil plants continually through the summer months if properly maintained. Harvesting Seed Allow the Basil to bolt and begin flowering. At this point, the basil plant will stop producing new leaves and the energy used will be to produce new flowers and seeds. The seeds are found in the spent flower head. It is best to use a fine colander, as the basil seeds are very small. Cut off the spent flower heads and allow them to dry for several days in a warm dry location. Crush the flower heads over the colander and pick out the flower remnants to be left with just seeds.