Basil 'Grand Vert' (Ocimum basilicum) - Seeds - Large-leaved variety with a sweet note
20 seeds
€2,10
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Basil 'Grand Vert' (Ocimum basilicum) - Seeds - Large-leaved variety with a sweet note
€2,10
Pickup available at Bei der Kirche 3
Usually ready in 24 hours
The basil 'Grand Vert' (translated: Large Green), botanically Ocimum basilicum, is the epitome of the classic Mediterranean culinary herb. This proven variety impresses with its particularly large, slightly upwardly curved, glossy leaves and an intensely aromatic, slightly sweet fragrance with a fine note of clove and anise. Due to its lush growth and outstanding aroma, it is the preferred choice for all lovers of Italian and French cuisine and is perfect for cultivation in pots, on balconies, or in a warm herb garden.
Scope of delivery: 20/ 50 seeds each
Overview of sowing tips:
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Pre-cultivation: From March to April indoors in a bright, very warm place; direct sowing outdoors only from the end of May (after the Ice Saints), when there is no longer a risk of frost
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Sowing depth: Light germinator! The fine seeds must not be covered with soil, but rather just gently pressed onto the moist substrate
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Germination temperature: 20 to 25 degrees Celsius (soil heat is ideal for rapid germination)
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Germination period: Generally 7 to 14 days
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Moisture: Keep the sowing substrate slightly moist at all times; ideally water with a spray bottle to avoid washing the seeds away; strictly avoid waterlogging
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Plant spacing: When planting out, ensure a distance of about 25 cm so that the individual plants can branch out well and receive sufficient ventilation
Growth habit, location, and care:
This large-leaved basil grows as an annual, bushy herbaceous plant and reaches a height of about 40 to 50 cm. As an extremely heat-loving plant, it requires a fully sunny, warm, and well-sheltered location. Humus-rich, deeply loosened soil that retains water well but drains excess moisture offers optimal conditions. Basil has a high demand for water and nutrients. It should be watered regularly from below, keeping the leaves dry to prevent fungal infections. To promote dense, bushy growth and delay the formation of flowers (which diminish the aroma of the leaves), the shoot tips should be trimmed regularly.
Harvest and use:
The highly aromatic leaves can be harvested continuously throughout the summer. For sustainable yield and to keep the plant vital, never pick just individual leaves. Instead, always pinch or cut off entire shoot tips directly above a leaf node (pair of leaves). The plant will then sprout twice over from these axils. 'Grand Vert' is the perfect base for a classic pesto, harmonizes outstandingly with tomatoes, mozzarella, and garlic, and refines salads as well as pasta dishes. To preserve the volatile aroma and heat-sensitive essential oils, basil must never be cooked. It should always be freshly chopped and added to warm dishes immediately before serving.
Origin:
The original wild forms of basil come from the tropical regions of Asia and India, where it has been cultivated for millennia. Via the Middle East, the plant reached the Mediterranean countries, where it advanced to become one of the most important components of the regional culinary culture. The 'Grand Vert' variety is a traditional selection bred specifically for a particularly rich leaf yield, large leaf surfaces, and an intense, sweet-piquant aroma for culinary processing.