Basil has been used for centuries as an aromatic herb for its outstanding taste but it also brings goodness to your health:
- Large quantities of vitamin K that supports healthy bones and blood.
- Antioxidants that protect your cells against the daily attacks of free radicals coming from our environment
- Iron for healthy red cells and brain neutron-transmitters.
- Anti-bacterial: it has been used for centuries as part of balms to heal wounds.
Care & Harvest:
Days to sprout: 5 – 14 days
Matures in: 68 days
Taste it for: 8 – 12 weeks
- When harvesting basil, look for the two largest leaves on a stem, just below those you should see another set of leaves or little knobs (nodes) that are growing in between the stem smaller set of leaves. Cut the stem 1/4-1/2″ above the nodes. Repeat this with all the larger leaves on your plants. See Figure 1, Harvesting Basil.
- Harvesting frequently will help prolong the life of the plant. The best taste is just before the plant flowers, and to delay flowering, pinch or clip off new flower buds. See Figure 2, flower buds.
- Whenever you want a fresh garnish, feel free to pick off small amount of leaves from your grown plant.
- Flowers can also be used and sprinkled over salads!