Talk about versatility. Basil is a much-loved herb used extensively in Asian cooking (think Thai Basil Beef, Vietnamese Pho or Chinese soups) and of course synonymous with Italian cuisine like pasta, pizza and pesto.
Basil has been around for centuries and is also used for medicinal purposes in Ayurveda and TCM for healing. It comes in many colours and flavours. Ours is Italian Genovese Sweet Basil which is known for its intense flavour.
The Microgreens have a ridiculously cute double leaf, just like a mini basil true leaf.
Flavour
Sweet and savoury with hints of mint, anise and pepper – just like full grown basil but with added intensity.
Food Suggestions:
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On top of any pizza and pastas
- Salads and sandwiches
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Add to pesto or blend into dips
- Use in place of other basils in Vietnamese Pho or Pad Kra Pao (Thai Basil Minced Pork)
Health Benefits
Vitamin A, E, K, B6, C protein, iron, zinc, magnesium, potassium. Full of antioxidants and anti-bacterial.
Directions
Basil seeds are mucilaginous, this means that when the seeds get wet, a gel-like substance called mucilage forms. Don’t worry, this is normal and is actually the seeds survival mechanism providing a “reservoir” of water to help the seeds through dry spells. Isn’t nature awesome ?!
* Blackout: 3 - 6 days
* Harvest: 12 - 20 days
* Many growers say there is no need to put basil in blackout, although we found they sprouted much more evenly in blackout.
* Grow on Coco Beds, Organic Soil or Coco Wheels
