Peppers
Basil and Tulsis
Large Leaf - Basil and Tulsis
Ref : A0120
- Ocimum basilicum
Bag of 200 seeds
Widely grown in gardens and in the kitchen, this ancient Italian variety offers an abundance of large, rounded, powerfully fragrant leaves. A vigorous grower, Basil Grand Vert adapts to a wide range of growing conditions.
What are the characteristics of Basil Grand Vert?
Basil Grand Vert, Ocimumbasilicum, is an aromatic plant native to Italy, cited in Les Plantes Potagères de Vilmorin-Andrieux, 1883. This mid-season variety produces large, rounded leaves with a powerful fragrance, traditionally used to prepare oil and Provençal pistou.
How to sow Grand Vert basil seeds?
Basil Grand Vert seedlings should be sown from March to June in boxes, under a light shelter, at a temperature of between 18 and 20°C. They can also be grown in pots. Under the right conditions, basil seeds can germinate in three days.
- Sow the seeds on the surface in potting soil;
- Water the seedlings with a sprayer to avoid moving the seeds;
- Set up indoors under a light source or in a nursery;
- After around 6 weeks, when the plants have 4 to 5 leaves, transplant into individual pots or directly into the vegetable garden, in full sun, in well-warmed soil (after the ice saints in May);
- Keep a minimum distance of 30 cm between basil plants;
- Regularly pinch the main stem of basil plants as soon as a flower spike forms, to encourage branching and delay going to seed.
Basil Grand Vert: an excellent companion plant
Planted between crops, basil protects vegetable plants from pests and diseases.
This plant goes particularly well with tomato, cucumber and squash varieties.
How to use Grand Vert basil
In cooking, basil is eaten whole or chopped. It can also be crushed in a pesto or sauce. It goes equally well with meats, pasta or tomatoes. To take advantage of its antioxidant qualities, this plant is also used in essential oils and infusions.
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Varieties of Ocimum basilicum are known everywhere for their aromatic qualities, but they also possess numerous medicinal virtues that we take advantage of every time we use them to make, for example, a famous pesto. As well as being pleasant to the palate, they stimulate the appetite, relieve epilepsy, intestinal spasms, difficult digestion, anxiety, stress, dizziness, nervous insomnia, migraines, rheumatism, colds and coughs. They also relieve bloating and flatulence, and are immunostimulant. Basil leaves are antioxidant and can be used as essential oil, infusion or simply raw.
Sow in trays at 18-20°C, under a well-lit shelter, 6 weeks before planting. Transplant into individual pots when plants have 4 to 5 leaves, or plant directly into warmed soil, 25 to 30 cm apart. Take care not to over-water to avoid the risk of wilting.
Ocimum basilicum
200 seeds
From 70 to 80 cm
From 5 to 10 cm
Italy
1883
"Vilmorin-Andrieux "Les Plantes Potagères
This ancient Italian variety is cited in Vilmorin-Andrieux's "Les Plantes Potagères" of 1883.
Varieties of Ocimum basilicum are known everywhere for their aromatic qualities, but they also possess numerous medicinal virtues that we take advantage of every time we use them to make, for example, a famous pesto. As well as being pleasant to the palate, they stimulate the appetite, relieve epilepsy, intestinal spasms, difficult digestion, anxiety, stress, dizziness, nervous insomnia, migraines, rheumatism, colds and coughs. They also relieve bloating and flatulence, and are immunostimulant. Basil leaves are antioxidant and can be used as essential oil, infusion or simply raw.
