Basil "Italiano Classico" (Ocimum basilicum) is a medium early variety, perfectly fitted for cultivation in containers on sunny windowsills. Basil is an annual plant that excretes spice-cinnamon aroma. It belongs to aromatic herbs that form the base for Mediterranean cuisine. Fresh and dried herbs are used in the kitchen as valued seasoning added fresh to curd, tomato salads, soups, casseroles, rice dishes and stewed vegetables. Dried basil accompanies roasts, fish, legumes, pizzas and pasta. It harmonises with garlic, onion and pepper. Basil added to dishes supports digestion, acts anti-inflammatory and diastolic.

Basil "Italiano Classico" may be grown from direct sow to the ground or from seedlings. Seeds are sown to the soil at the beginning of May in rows 30 - 40 cm apart. When the plants have grown 5 - 7 cm tall, they are thinned, leaving 15 - 20 cm spacings between them. Seeds for seedling production are sown in early spring (end of March / beginning of April) to a hotbed or boxes in a greenhouse. Plants are pricked when they have developed 2 - 3 true leaves. Seedlings are then transplanted to the ground in the first half of May in 30 - 20 cm spacings, 2-3 plants per hole. Basil is harvested in the blooming period. First harvest wave takes place end of July / beginning of August and the second end of September.

Package contains 0.5 g of BIO "Italiano Classico" basil seeds, as well as the sow-by date and a growing guide.

• Weight: 0.5 g
• Use: herb, fresh or dried
• Harvest time: July - beginning of August and end of September
• Vegetation form: annual