SAFLAX - Red Basil - 200 seeds - Ocimum basilicum

SAFLAX - Red Basil - 200 seeds - Ocimum basilicum Description

Download our coloured data sheet - See file link belowSAFLAX - Red Basil - 200 seeds - Ocimum basilicum The classic kitchen herb in a different way - decorative and aromaticThe Red Basil is a large-leaved basil species that develops crimson red, toothed leaves and pink-coloured flowers. The annual plant grows rather fast between 20 to 50 cm tall and is a markedly aromatic herb. Compared to the common green variety, the Red Basil appears quite decorative and nicely contrasting in salads and for garnishing. It can also give a nice dash of colour and a final touch of the taste to pastas, while it should only added closely to the end of the cooking to retain the full flavour.Natural location: The Red Basil has its natural habitat in the tropical Africa and in Asia. Today it can be found all over the Mediterranean region.Cultivation: Place: The Red Basil likes to be kept in a sunny or at least half-shaded place. Since the plant is rather sensitive to frost, it should only be moved outdoors from mid May.Care: Don't keep the Red Basil too moist, and check regularly for slugs during summer, when the pot is kept outdoors. Cut the shoot tips regularly to get a nice bushy and branched plant. Drying the leaves is by the way not a good idea since the aroma will fade off quickly, and with storing them in the freezer you will only get sludgy leaves after defrosting. During winter: Basil is usually cultivated as an annual plant. However, you may try to hibernate the plant in a bright and draught-free place with a temperature between 15 and 20 Celsius.Bonsai ability: NoPicture credits :Due to technical restrictions, the links to the image rights cannot be specified here.17523-ocimum-basilicum-seed-package-front-german.jpg - Dinkum - CC0saflax-multipicture-german.jpg - Frank Laue - Saflax17523-ocimum-basilicum-cultivation-instruction-german.jpg - Frank Laue - Saflax17523-31-Ocimum-basilicum.jpg - Forest & Kim Starr - CC-BY-3.0 - - - - - - - - - -