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Basil - Classic Italian
Basil - Classic Italian
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£0.29
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£0.29
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Classic Italian Basil (Ocimum basilicum) is a variety of basil commonly used in Mediterranean and Italian cuisine. It is known for its rich, aromatic flavour and large, dark green leaves. This variety is often the go-to for making pesto, adding flavor to pasta dishes, salads, and tomato-based recipes, and is commonly used as a garnish. Classic Italian Basil has a slightly sweet, peppery flavor and thrives in warm, sunny conditions. It grows as a bushy, upright plant, reaching heights of around 12–18 inches, and can be harvested continually throughout the growing season. It also has a strong, fragrant scent when crushed, making it popular for both culinary and aromatic uses.
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Planting Guide
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Sow
Sowing and Growing Guide
Basil - Classic Italian
Indoor Sowing
- Start seeds indoors 6-8 weeks before the last expected frost date.
- Fill seed trays or small pots with a fine seed-starting mix.
- Sow seeds ¼ inch (0.6 cm) deep and lightly cover with soil.
- Keep the soil moist and maintain a temperature of 20-25°C for optimal germination.
- Seeds should germinate within 7-14 days.
- Once seedlings have developed their first true leaves, transplant them into larger pots if necessary.
- Harden off seedlings before transplanting outdoors by gradually exposing them to outdoor conditions for 7-10 days.
Outdoor Sowing
- Direct sow seeds outdoors after the last frost date when the soil is warm and the weather is consistently above 18°C.
- Choose a sunny location with well-draining, fertile soil enriched with compost.
- Sow seeds ¼ inch (0.6 cm) deep and 2-3 inches apart in rows spaced 12 inches apart.
- Keep the soil moist and weed-free during germination.
- Thin seedlings when they are 2-3 inches tall, leaving 8-12 inches between plants.
Growing
- Water regularly, ensuring the soil stays consistently moist but not waterlogged.
- Fertilize once a month with a balanced, water-soluble fertilizer.
- Pinch back growing tips regularly to encourage bushier growth and prevent early flowering.
- Harvest leaves regularly to promote continuous growth. Avoid removing more than 1/3 of the plant at a time.
- Harvest leaves in the morning when they are most flavorful.
- Use basil fresh or store it by drying or freezing for later use.