Buzzy basil fine-leaved

1,95

Buzzy basil fine-leaved

1,95

Basil, which is best known from the Mediterranean region, can be grown exclusively annual. They are beautiful, decorative plants.
Basil gives flavor to many dishes, which in themselves are fairly neutral in taste. The name Basil (Ocimum basilicum) comes from the Greek word basileus and means king. With its aromatic leaves, basil is indispensable in Mediterranean and Asian cuisine. It is mainly used in pasta sauces (basil is the ingredient in pesto), in meat and fish dishes and in salads. Can also be used in pickle pickling. Basil has an appetite-stimulating effect. The leaf is used fresh or dried (where some taste is lost) or frozen.
Here’s how to make pesto:
Grind the leaves, add some parsley and pour everything over with olive oil. This provides the base to which all kinds of ingredients can be added: a clove of garlic, pepper, salt, parmesan or other spicy cheese, pine seeds or walnuts. Store the pesto fridge cold in a closed jar. For long storage time, freeze in small portions. But fresh pesto remains the best.

Sow
The basil seeds should be planted outside or in a flower pot in a growing container in a warm place in the period mid-March to July and after 5-6 weeks, if frost danger has passed. Use of fresh manure is not recommended. This affects the aroma of the plant. Basil grows best in a warm and sunny place, sheltered from the wind. Plant the basil at distances of 20 x 20 cm. Keep the soil moist during growth. It is recommended to grow basil in pots so that the herb can be brought in in cold and bad weather. Basil should definitely not dry out. With too much water, the stems will rot and hang. Spray the leaves in hot weather.
In the period July – September it is time for the harvest of the lower leaves and young tops. The plant blooms in late summer; Removing the flowers has the advantage that the plant retains its shape better and gets more leaves to harvest.

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Description

Basil, which is best known from the Mediterranean region, can be grown exclusively annual. They are beautiful, decorative plants.
Basil gives flavor to many dishes, which in themselves are fairly neutral in taste. The name Basil (Ocimum basilicum) comes from the Greek word basileus and means king. With its aromatic leaves, basil is indispensable in Mediterranean and Asian cuisine. It is mainly used in pasta sauces (basil is the ingredient in pesto), in meat and fish dishes and in salads. Can also be used in pickle pickling. Basil has an appetite-stimulating effect. The leaf is used fresh or dried (where some taste is lost) or frozen.
Here’s how to make pesto:
Grind the leaves, add some parsley and pour everything over with olive oil. This provides the base to which all kinds of ingredients can be added: a clove of garlic, pepper, salt, parmesan or other spicy cheese, pine seeds or walnuts. Store the pesto fridge cold in a closed jar. For long storage time, freeze in small portions. But fresh pesto remains the best.

Sow
The basil seeds should be planted outside or in a flower pot in a growing container in a warm place in the period mid-March to July and after 5-6 weeks, if frost danger has passed. Use of fresh manure is not recommended. This affects the aroma of the plant. Basil grows best in a warm and sunny place, sheltered from the wind. Plant the basil at distances of 20 x 20 cm. Keep the soil moist during growth. It is recommended to grow basil in pots so that the herb can be brought in in cold and bad weather. Basil should definitely not dry out. With too much water, the stems will rot and hang. Spray the leaves in hot weather.
In the period July – September it is time for the harvest of the lower leaves and young tops. The plant blooms in late summer; Removing the flowers has the advantage that the plant retains its shape better and gets more leaves to harvest.

Additional information

Weight 0,0100 kg
USDA zone

Zone 11: >+4.4 degrees

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