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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    Sweet, aromatic green basil microgreens with glossy, tender leaves, ready to cut 14–21 days after sowing.

    You don't need to soak the small dark seeds: they form their own gel coat and settle onto the medium as soon as you mist them.
    14–21 days from sowing to harvest: keep the tray covered in the dark in a warm spot for 4–6 days, then move it to strong light.
    Sow 20 g per 25 × 50 cm tray for a dense, even crop.
    A sweet, warm basil aroma with a light clove note. Scatter it over pizza, pasta, tomatoes and mozzarella.
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    Basil, Green - microgreens seeds for growing

    Details

    Sweet, aromatic green basil microgreens with glossy, tender leaves, ready to cut 14–21 days after sowing.

    You don't need to soak the small dark seeds: they form their own gel coat and settle onto the medium as soon as you mist them.
    14–21 days from sowing to harvest: keep the tray covered in the dark in a warm spot for 4–6 days, then move it to strong light.
    Sow 20 g per 25 × 50 cm tray for a dense, even crop.
    A sweet, warm basil aroma with a light clove note. Scatter it over pizza, pasta, tomatoes and mozzarella.
    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
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist potting soil or coco coir, smooth the surface and press it gently firm.
    2 Scatter 20 g of dry seed (15–20 g) in several passes. The seeds are small and dark, so take your time to avoid clumps. Mist the surface once: the seeds swell and form a clear gel coat that holds them in place.
    3 Cover the tray with a lid or an upside-down tray without extra weight, as the gel-coated seeds stick to anything pressed onto them. Keep it in a warm, dark spot for 4–6 days and don’t drench it: the gel holds plenty of moisture.
    4 Once most seedlings are up, remove the cover and give the tray the strongest light you have, under a grow light or in a very bright window. The pale seedlings turn green within a day or two. Water from below only, so the stems and leaves stay dry.
    5 Harvest 14–21 days after sowing, when the seed leaves are fully open. Stop watering about 12 hours before and cut just above the medium with clean, sharp scissors.

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