Tuscan Basil – 2 Grams
Sativa Seeds from Italy (GMO-FREE DECLARATION)
Tuscan basil is the world champion of relaxation. They are very famous in Italian cuisine and are usually added to many meals and drinks due their distinctive taste. Unlike the Italian basil, Tuscan basil is a bushier multi-stemmed plant. It has a brilliant-green colored and a perfectly balanced scent without any mint smell (no traces of metilcavicolo).
It is widely used and its powerful flavor makes it one of the most popular herbs on the planet. Basil is a delight to the senses and well worth growing in your herb garden.
It is also characterized by its therapeutic benefits and helps digestion greatly, in addition to many vitamins and salts, it promotes the health of the digestive system and cleanses the intestines.
It helps treat anemia, contains a large amount of antioxidants which reduces the risk of oxidative stress, lowers blood sugar levels, helps reduce depression and its symptoms and stress, and helps relax your mind greatly.
Recommended for the greenhouse and open field productions, normally commercialized in pots.
– Basil contains antioxidants that fight diseases which can help protect the body tissues against free radical damage
– It has cancer fighting properties
– Boosts immune system
– Can also fight viruses
– Promotes heart health
– Protects from bacterial infection
– Helps combating stress
– Regulates normal liver functions
– Fortifies the digestive and nervous systems and can be a good remedy for headaches and insomnia
– Basil’s powerful oil helps cleanse the skin from within
– Helps in fighting depression
– Diabetes management
– Days to Maturity: 4 Weeks
– Hardiness Zone: Between 4: 10
– Planting Depth: 2 cm
– Plant Spacing: 30cm :45 cm
– Soil Preference: 70% Cocopeat 10% Vermiculite 5% Perlite 15% Plant Compost (You can increase up to 30% compost for mature plants)
– Temp Preference: Warm (18ºC – 35ºC)
– Light Preference: Full Sun (14-18 hours of good light)
– pH Range: 5.6: 6.6
– EC Range: 1.4: 2.3
– TDS: 800: 1100 PPM
– Color: Light Green
– Germ Timeline: 5:10 days
– Harvest: 60 days after seeding
– Type: Genovese, medium-compact size.
– Category: Herb
– Plant Light: Full sun
– Prepare your soil mix and put your seeds at 2 cm depth.
– Spray the seeds and cover them with a plastic case to accelerate the germination process, don’t forget to make holes in the plastic case for the seeds to breathe.
– Basil is a warm-weather crop grown both indoors and outdoors.
– Basil is a plant that grows upwards, and some methods can be followed to change how it grows. It can be directed to grow horizontally instead of growing vertically and this is called lateral growth.
– This means that if growers clip the stem right above those lateral buds, they will be triggered to grow out. There are two ways growers can increase the production of that branch. When pruning, snip the stem right above the lateral buds. (Not at the base of the plant.) If you prune a basil plant correctly, you’ll see an increase in yield each time you harvest for the first three harvests at about weeks 5, 8, and 11.
– Allow the herb to receive lots of sunlight and warm air. The lemony-sweet scent of basil is unattractive to aphids, mites, and hornworms, keeping them away from your other herbs and plants.
– You can also dry or freeze Basil leaves throughout the summer.
– Start picking the leaves of basil as soon as the plants are 6 to 8 inches tall (around 15 cm).
– Once temperatures hit 80°F (27°C), basil will really start leafing out.
– Harvest in the early morning, when leaves are the juiciest.
– Make sure to pick the leaves regularly to encourage growth throughout the summer.
– Even if you don’t need the leaves, pick them to keep the plant going. Store them for later use!
– If you pick regularly, twelve basil plants can produce 4 to 6 cups of leaves per week.
– The best method for storing basil is freezing. Freezing will prevent the plant from losing a good portion of its flavor. To quick-freeze basil, package whole or chopped leaves in airtight, resealable plastic bags, then place in the freezer.
– Another storage method is drying the basil (although some of the flavor will be lost). Pinch off the leaves at the stem and place them in a well-ventilated and shady area. After 3 to 4 days, if the plants are not completely dry, place them in the oven on the lowest heat setting with the door slightly open. Remember to turn the leaves on the other side (for equal drying) and check them frequently.
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