SAFLAX - Organic - Basil Genovese - 800 seeds - Ocimum basilicum

SAFLAX - Organic - Basil Genovese - 800 seeds - Ocimum basilicum Description

Download our coloured data sheet - See file link belowSAFLAX - Organic - Basil Genovese - 800 seeds - Ocimum basilicum A scent of summer and Mediterranean cuisineThe aromatic Basil Genovese is one of the supreme culinary herbs. Its curved, dark green leaves have a distinctive aroma and smell of jasmine, liquorice and lemon. Particularly, many dishes of the Italian province Liguria are characterized by this scent, with the most famous one being the "pesto alla genovese". Besides, the "Basilico genovese" carries the Italian DOP label (Protected Designation of Origin). Basil is best harvested while it is still small-leaved - that's when the flavour is strongest. Basil is the perfect ingredient for Mediterranean dishes and goes well with tomatoes, salads and dressings. Of course, it's ideal for making Pesto as well. For this you need some slightly roasted pine nuts, basil, Parmesan cheese (or some kind of vegetarian substitute), olive oil, garlic cloves and a little salt. The ingredients are to be blended until somewhat creamy and then added on warm pasta - delicious! Basil Sweet Genovese makes also an interesting addition to desserts and sorbets that you really should try out sometime. A good hint: the secret of the basil that is cultivated around the Ligurian town of Pra - which is the home of the best basil there is - is said to be a modest fertilizing with horse droppings. Regularly take off the tips to cultivate a nice branching and bushy plant. Also, you shouldn't dry the leaves after harvesting as they will quickly loose their flavour. Freezing the herb cannot be recommended either, as the leaves will be slushy after defrosting. Natural location: The natural range of basil is tropical Africa and Asia. Nowadays it can be found all around the Mediterranean. Cultivation: The best time for propagation is starting in February at a sunny place indoors as the seed is a light germinator. Scatter the seeds onto moist coconut substrate or organic herbal soil and slightly press them on. Cover the seed container with clear film to prevent the soil from drying out, but don't forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on the potting compost. Place the seed container somewhere bright and warm with a temperature between 20C and 25 Celsius and keep the surface of the earth moist, but not wet (ideally using a water sprayer). Depending on the propagation temperature the first seedlings will come up after two to five weeks. Seedlings that are already raised indoors can be planted out with beginning of May. As soon as there is no more night frost expected, you can move the seedling with its complete root ball, to avoid stress for the plant.Place: The plant needs the sun, warmth and a wind-sheltered place to produce its full aroma.Care: Keep the soil always moist, but not wet. Water your plant as soon as the top layer of the earth has dried out. Fertilize the plant either very modest with compost or organic fertilizer for herbs, or don't fertilize at all. During winter: Sow again the next year.Bonsai ability: NoPicture credits :Due to technical restrictions, the links to the image rights cannot be specified here.15301-ocimum-basilicum-seed-package-front-german.jpg - About : Contact SAFLAX - saflax-multipicture-german.jpg - Frank Laue - Saflax15301-ocimum-basilicum-cultivation-instruction-german.jpg - Frank Laue - Saflax15301-32-ocimum-basilicum.jpg - About : Contact SAFLAX - 15301-33-ocimum-basilicum.jpg - About : Contact SAFLAX - 15301-34-ocimum-basilicum.jpg - About : Contact SAFLAX - 15301-35-ocimum-basilicum.jpg - About : Contact SAFLAX - 15301-36-ocimum-basilicum.jpg - About : Contact SAFLAX - 15301-37-ocimum-basilicum.jpg - About : Contact SAFLAX -