Description

Organic red Basil

Organic red Basil, botanical name Ocimum basilicum, is a colourful alternative to the classic green Basil. Its seeds develop small, reddish-hued leaves that are rich in iron, calcium and vitamins C and K. Like all Basil varieties, this one grows rather slowly and does not develop much height; however, these small leaves, which enclose a delicate flavour with a nutty aftertaste, will fully satisfy expectations from the first taste.

How can I grow it?

Producing organic red Basil sprouts is quick and easy, even at home.
Red Basil, like all other variants of the same family, has a mucilaginous seed: this means that, when it comes into contact with water, it develops a mucous membrane around itself to ensure proper and constant moisture throughout germination. Therefore, we advise you not to soak the seeds, not to plant them too densely and not to water them too much, especially in the first days of growth.
Keep the seeds in the dark by watering them about a couple of times a day until they have fully germinated after 4/5 days. After that, place them in sunlight until they are ready to be harvested: this will ensure that they develop the best possible flavour and aroma.
After about 20 days you can harvest your red Basil microgreens, cutting them as close to the root as possible, and enjoy them.

How can I eat it?

Red Basil sprouts taste reminds of traditional green basil, with a slight crunchy hazelnut aftertaste. Use them to make dishes beautiful to look at and delicious to eat!

Organic red Basil seeds may contain traces of soy, mustard, wheat, gluten and grasses.
Store the seeds in a cool and ventilated place, with a temperature between 8 ° and 20 ° C away from atmospheric agents, changes in humidity and sunlight.