Sweet Basil

Sweet basil, also known as Genovese basil, is a popular culinary herb that is widely grown for its fragrant leaves. It is native to tropical regions of central Africa and southeast Asia, but is now cultivated around the world.Sweet basil is an annual herb that typically grows to about 2 feet tall and wide. It has green, glossy leaves that are highly fragrant and produce white or light pink flowers in the summer.

 

The leaves of sweet basil are highly aromatic and have a sweet, slightly peppery flavor that is commonly used in Italian and Mediterranean cuisine. They can be used fresh or dried, and are a key ingredient in pesto sauce.Sweet basil is a relatively easy plant to grow, and can be grown in containers or in the ground. It prefers well-draining soil and full sun, and can be grown from seeds or purchased seedlings. 

 

Days to Maturity: 65 Days

Seeds per pack: 40

• Choose a sunny location: Sweet basil needs at least 6-8 hours of direct sunlight per day to grow and produce flavorful leaves. Choose a location in your garden or balcony that receives plenty of sunlight.

• Prepare the soil: Sweet basil prefers well-draining soil that is rich in organic matter. Amend the soil with compost or well-rotted manure to improve soil fertility and structure.

• Plant the seeds or seedlings: Sweet basil can be grown from seeds or purchased seedlings. Plant the seeds or seedlings in spring after the danger of frost has passed. Space the plants about 12-18 inches apart.

• Water regularly: Sweet basil needs regular watering, especially during dry spells. Water the plant deeply once or twice a week, and avoid getting water on the foliage, which can lead to fungal diseases.

• Fertilize sparingly: Sweet basil does not require a lot of fertilizer. Use a balanced fertilizer sparingly in the spring and again in mid-summer to provide the plant with the nutrients it needs to grow and produce flavorful leaves.

• Pinch back the stems: Pinch back the stems of the basil plant regularly to encourage bushy growth and to prevent it from becoming too leggy. Pinch off the top two sets of leaves on each stem, leaving the rest to grow.

• Harvest the leaves: Harvest the leaves frequently to promote continued growth and to prevent the plant from going to seed. Cut the leaves off just above a leaf node, leaving some of the stem intact.