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Greek Basil


Any row

First harvest

3 weeks

Final harvest

10 weeks

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Product Description


Greek Basil leaves are relatively small and bushier in appearance compared to the other basil plants. In comparison, it also offers a denser flavour and aroma. It has a strong, sweet, aromatic fragrance with a slightly spicy and liquorice-like flavour.


As the name suggests, Greek Basil is traditionally used in Greek dishes like tzatziki, dolmades, and moussaka. It is also commonly used to make pestos by mixing the basil leaves with olive oil, lemon juice, garlic, and walnuts.

Care and Harvesting Tips:

Cut and come again! Basils are fast-growing crops. Frequent harvests can help maintain their healthy growth. Partial harvest from the top and sides of the crop by cutting the stems just above a leaf node (the point on the stem where leaves grow). It’s important not to harvest more than one-third of the leaves at a time to allow the plant to continue growing and producing leaves.  


Basil may develop thick roots, lift the net pods up to check the roots every 3 weeks and trim extending roots, leaving just one pinky finger long of roots extended from the base of the net pod.


To delay bolting, snip the flower buds off as when they appear. 

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Quick Facts

Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Manganese

Dogs👍 Cats👍 Rabbits👎☠️ (👎☠️: Not advisable, 👍: Safe to include in every day diet)

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