• Basil, Green - microgreens seeds for growing
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Ocimum basilicum

Basil, Green - microgreens seeds

✨Classic sweet basil aroma in miniature – highly aromatic and tender, a microgreen that brings the essence of Italian basil.

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9,00 zł
9,00 zł
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    Grow liquid sunshine in a tray — Green Basil microgreens bring summer to every plate, year-round.

    Medium difficulty — thrives with warmth (20–24 °C) and strong light; rewarding for growers who enjoy a slightly longer, attentive grow cycle
    No soaking required; mucilaginous seeds anchor themselves to moist soil or coco coir immediately after sowing — zero fuss setup
    Rich in Vitamins K, A, C and E, plus calcium, iron and manganese; essential oils linalool and eugenol support calm and healthy digestion
    Intensely sweet, floral basil flavour in tender micro leaves — perfect fresh on pizza, pasta, caprese salads and as a finishing garnish
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    Basil, Green - microgreens seeds for growing

    Details

    Grow liquid sunshine in a tray — Green Basil microgreens bring summer to every plate, year-round.

    Medium difficulty — thrives with warmth (20–24 °C) and strong light; rewarding for growers who enjoy a slightly longer, attentive grow cycle
    No soaking required; mucilaginous seeds anchor themselves to moist soil or coco coir immediately after sowing — zero fuss setup
    Rich in Vitamins K, A, C and E, plus calcium, iron and manganese; essential oils linalool and eugenol support calm and healthy digestion
    Intensely sweet, floral basil flavour in tender micro leaves — perfect fresh on pizza, pasta, caprese salads and as a finishing garnish
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Green Basil microgreens
    Botanical Name Ocimum basilicum
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Bright green stems; glossy green cotyledons and first true leaves
    Flavor & Texture Classic sweet basil; clove-kissed, floral sweetness; soft and tender leaves that melt on the palate
    Seed Count per 10g ~6,000–6,250 seeds (≈600–625/g)

    Cultivation Data

    Difficulty Medium (requires consistent warmth; longer grow cycle than most microgreens)
    Preferred Medium Soil or coco coir; avoid overwatering — mucilaginous seed retains moisture and is prone to damping-off if kept too wet
    Seeding Density (1020 tray) 6.5 g per 1020 tray (25×50 cm)
    Seeding Density (10x10 cm) ~0.5 g per 10×10 cm
    Expected Yield ~100–170 g per 1020 tray at first true leaf stage
    Soaking No — mucilaginous seed; do not soak
    Blackout Days 4–5 days (blackout dome preferred; do not stack trays)
    Watering, pH & Temp Bottom water only; pH ~6.0–6.5; ambient 20–24 °C; strong light required after blackout phase
    Sprouting Time 5–7 days
    Harvest Time 16–21 days (at first true leaf stage); cotyledon harvest possible from ~14 days under optimal warm conditions

    Health & Nutrition

    ABOUT

    Green Basil microgreens are the miniature embodiment of everything that makes sweet basil beloved — that warm, clove-kissed sweetness arrives even more concentrated in the cotyledon stage, carried on leaves so tender they dissolve on the tongue. The colour is a vivid, glossy jade green, and the moment you open a freshly harvested tray the room fills with that unmistakable Italian-summer fragrance. Scatter a small handful over a still-warm margherita pizza or a buffalo mozzarella salad and you turn a simple dish into something genuinely memorable. Basil microgreens take a little patience compared to faster brassica crops, but the payoff — in aroma, flavour, and the sheer beauty of a dense green mat — makes every attentive day worthwhile; start your first tray now and discover why professional chefs prize these above almost any other herb micro.

    GROWING INSTRUCTIONS
    1 Prepare your tray: fill a 25×50 cm tray (with drainage holes) with pre-moistened soil or coco coir to about 2–3 cm depth, smooth the surface level and firm it gently. A flat, even bed means every tiny seed makes the same contact with moisture — and that uniformity will show at harvest.
    2 Sow at the right density: scatter approximately 6.5 g of seeds as evenly as possible across the tray surface using a seed shaker or by hand in sweeping passes. Basil seeds are tiny and dark, so take your time — clumps now mean uneven growth over a longer-than-average grow cycle.
    3 First contact with water: mist the seeded surface lightly just once. Within minutes you will see the seeds swell and develop a glistening gel coat — this is the mucilage at work, anchoring each seed and retaining moisture. Do not soak the seeds beforehand and avoid drenching; the mucilage holds water beautifully on its own.
    4 Blackout phase (days 1–4): cover the tray with a blackout dome or an inverted dark tray (do not stack heavy weights — mucilaginous seeds will stick to covers). Keep in a warm spot at 20–24 °C. Check on day 4; you should see pale, upward-reaching shoots beginning to lift the cover — a satisfying sign that germination is underway.
    5 Move to light (day 4–5): once most seeds have sprouted and shoots are 1–2 cm tall, remove the cover and place the tray under strong grow lights (12–16 hours/day) or in a very bright south-facing window. The seedlings will be creamy-white at first — watch them flush to bright green over the next 24–48 hours as chlorophyll production kicks in.
    6 Watering: switch exclusively to bottom watering — set the grow tray into a plain tray holding a shallow layer of water and allow the medium to draw it up from below. This keeps stems and leaves dry, preventing the damping-off disease that basil is occasionally prone to. Water every 1–2 days, judging by the weight of the tray rather than by appearance.
    7 Harvest (days 16–21): when cotyledons are fully open and the first true leaves are just beginning to emerge, your tray will smell intensely of fresh basil — that aroma is your harvest signal. Cut just above the soil line with clean scissors, use immediately or store dry in an airtight container in the fridge for up to 7 days. Do not wash until just before serving.

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