Basil – Lemon Seeds

$2.50

Basil – Lemon Seeds

Wonderfully citrusy-sweet smelling basil variety that is easy and fun to grow. The plant will grow about 20-24” high and produce beautiful bright green 2.5” leaves and white blooms. It is the opinion of some young growers that lemon basil smells like Fruity Pebbles cereal, but it is of course much more nutritious. Grow it for yourself and see if you agree!

Approximate amount of seeds per pack: 500

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When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 5 weeks after Average Last Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: sow seeds ¼” deep and place 2-3 seeds 1” apart.

Care: Thin plants to stand 12 to 18 inches apart. Pinch off white flowers as they appear to encourage continued growth.

Harvest: Cut larger leaves from the top as needed just above the node to encourage regrowth. Basil is cold-sensitive, so be sure to harvest before first frost.

Special Instructions/Tips: Easily and happily grown in containers as well as raised beds or ground plot gardens.

Germination: 5 – 10 days

Days to Maturity: 60 – 70

Preferences: plenty of water, full sun, well-draining soil

• Although basil is often thought of in relation to Italy and Italian cuisine, the herb actually originated in India.

• Delicious in salads, teas, and stir frys.

• Great source of vitamin A and K.

Lemon Basil Butter Cookies

1 cup fresh lemon basil leaves
1 ¾ cups sugar, divided
1 pound butter, softened
¼ cup lemon juice and zest from 1 lemon
1 large egg
6 cups all-purpose flour

Directions: Preheat oven to 350 degrees. Process basil and ¼ cup sugar in a food processor until blended. Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 ½ cups sugar, beating well. Add lemon juice, zest and egg, beating until blended. Gradually add flour and basil mixture, beating until blended. Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake for 8 to 10 minutes or until lightly browned. Cool on wire racks.

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