
Details
Sweet, aromatic green basil microgreens with glossy, tender leaves, ready to cut 14–21 days after sowing.
SPECIFICATION
Seed
| Common name | Green basil microgreens |
| Botanical name | Ocimum basilicum |
| Seed type | Conventional, untreated, non-GMO |
| Seeds per gram | approx. 600–625 |
Growing
| Difficulty | Moderate: needs warmth, strong light and patience |
| Growing medium | Potting soil or coco coir |
| Sowing rate | 20 g per 25 × 50 cm (1020) tray, range 15–20 g; about 1.6 g per 10 × 10 cm |
| Soaking | Not needed: sow dry, as the seeds form a gel coat when wet |
| Blackout | 4–6 days under a cover without weight, in a warm spot |
| Temperature | 20–24 °C |
| Harvest | 14–21 days after sowing, when the seed leaves are fully open |
Taste and colour
| Flavour | Sweet, aromatic basil with a light clove note; soft, tender leaves |
| Colour | Light green stems; glossy, bright green oval seed leaves |
ABOUT
Green basil, Ocimum basilicum, is the familiar green-leaved culinary basil. Grown as a microgreen it gives light green stems and pairs of glossy, bright green oval seed leaves. The aroma is unmistakably basil, sweet and warm with a light clove note, and you smell it the moment you cut the tray.
Basil comes from warm climates and grows best in a warm room. The microgreens take longer than most: 4–6 days in the dark, and harvest 14–21 days after sowing. Once the cover comes off, they need the strongest light you can give them.
The small, dark seeds wrap themselves in a gel coat as soon as they get wet. The gel anchors them and holds moisture. That is why you sow them dry, mist them once and don’t drench the tray: a soggy medium with still air makes young basil collapse at soil level. Why 20 g per tray? At about 600–625 seeds to the gram, 15–20 g gives a full tray while leaving enough room for air to move between the seedlings.
IN THE KITCHEN
Use basil microgreens raw and add them at the end, as heat dulls their aroma. Scatter them over pizza straight from the oven, pasta with tomato sauce, bruschetta, caprese salad and burrata, or stir them into a quick pesto. They also go well with strawberries, peaches and other summer fruit. Basil tastes best freshly cut. Keep the rest dry in a closed box in the warmest part of the fridge, as basil dislikes cold, and use it within 2–3 days.
GROWING INSTRUCTIONS
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