Item Tag: Basilicum

1oz Puple Ruffles Basil Seeds Garden Herb (Approx 21,000 Seeds) ‘Purple Ruffles’ is both a culinary and ornamental basil featuring a strong sweet-basil flavor with a hint of anise and cinnamon. This striking variety was released in 1984 by breeder Ted Torrey and later became a 1987 All-America Selections winner for both flavor and appearance. The large leaves are a glossy, deep purple with a crinkled texture and jagged fringe. ‘Purple Ruffles’ is uniquely heat tolerant and slow to bolt, with pale pink flowers that provide dramatic contrast with the dark leaves late in the season. This dual-purpose herb is a beautiful addition to kitchen gardens, flower beds, and container gardens. NOTE: ALL PLANTING INSTRUCTIONS WILL BE MAILED WITH YOUR ORDER All Of Our Vegetable Seeds Are Heirloom And Organic Unless Otherwise Stated. Organic seeds will be stated as such in item title and item description, … All Seeds We Carry Are Either For The Current Growing Season Or For The Next Growing Season To Come Which Is Why Our Seeds Have Such A High Germination Rate And Will Last For Years If Stored Properly. We Do Not Sell Old Seeds. Our Heirloom Seeds Are All Gathered And Packaged By Hand So No Weed Seeds Or Anything Other Than What You Ordered Will Be In Your Seed Packets. We Do Not Carry Any Gmo Or Altered Seeds. All Seeds Come In A 2X3 Resealable Plastic Zip Lock Bag, Shipped In A Protective Bubble Mailer. If You Have Any Questions You Can Message Us At Any Time. .. All multiple orders of the same seed are put in the same bag. For example if you order 500 beefsteak tomato seeds x 3 then 1500 seeds will be put in the same bag. We do not send out 3 individual bags with 500 in each. This goes for all seeds unless they are listings of different seeds. Check Our Store For Many More Flowers, Fruit & Vegetables BASIL GROWING GUIDE Basil is a leafy, fragrant annual with a bushy appearance. The most common type of basil is sweet basil; other types include purple basil (less sweet than common basil), Lemon basil (lemon flavor), and Thai basil (licorice flavor). Basil is easy to grow and works well in Italian dishes, but it only grows in the summer, so plan accordingly. PLANTING To get a head start, start the seeds indoors 6 weeks before the last spring frost. Ensure your outdoor site gets 6 to 8 hours of full Sun daily; soil should be moist and well-drained. After the last frost date, plant the seeds/seedlings in the ground about ¼-inch deep. The soil should be around 70ºF for best growth. Plant the seeds/seedlings about 10 to 12 inches apart. They should grow to about 12 to 24 inches in height. For smaller plants, plant farther apart (about 16 to 24 inches). During the dry periods in summer, water the plants freely. Remember to pinch out the flower heads as soon as they appear to make sure that the leaves will continue growing. If you’re planning on cooking with these plants, plant in clean soil (don’t use fertilizers that leave harmful residues) and grow them away from driveways and busy streets so that exhaust won’t settle on the plants. Tomatoes make great neighbors for basil plants in the garden. PLANT CARE Make sure that the soil is moist. Basil plants like moisture. If you live in a hot area, use mulch around the basil plants (the mulch will help keep the soil moist). Make sure to pick the leaves regularly to encourage growth throughout the summer. After 6 weeks, pinch off the center shoot to prevent early flowering. If flowers do grow, just cut them off. If the weather is going to be cold, be sure to harvest your basil beforehand, as the cold weather will destroy your plants. PESTS/DISEASES Aphids Variety of bacterial and fungal leaf, stem, and root diseases HARVEST/STORAGE After the seedlings have their first six leaves, prune to above the second set. Every time a branch has six to eight leaves, repeat pruning the branches back to their first set of leaves. The best time to harvest is right when the plant starts to bud (before the flowers bloom). Basil is most pungent when it is fresh. If pruned regularly, twelve basil plants will produce 4 to 6 cups of leaves per week. The best method for storing basil is freezing. Freezing will prevent the plant from losing any of its flavor. To quick-freeze basil, dry whole sprigs of basil and package them in airtight plastic bags Another storage method is drying the basil (although some of the flavor will be lost). Pinch off the leaves at the stem and place them in a well-ventilated and shady area. After 3 to 4 days, if the plants are not completely dry, place them in the oven on the lowest heat setting with the door slightly open. Remember to turn the leaves (for equal drying) and check them frequently.