BASIL ‘Greek’ Herb Seeds
Botanical Name: Ocimum basilicum var. minimum
- Compact, dome-shaped basil with small vivid green leaves.
- Highly aromatic with a robust, classic basil flavour.
- Ideal for containers, borders, and small-space gardens.
- Grows well in pots and sunny windowsills.
- Popular for fresh use in salads, sauces, and as garnish.
Product Description
Greek Basil is a compact, decorative variety of sweet basil with tiny, fragrant leaves and a rich, classic basil flavour. It forms a naturally rounded dome shape, making it ideal for edging, containers, balconies, or windowsills. Its small leaves pack a punch of flavour and are excellent used fresh in Mediterranean cooking, salads, or pesto.
Fast-growing and easy to care for, Greek Basil thrives in full sun with well-drained soil and regular watering. Its tidy shape also makes it a favourite for herb gardens and ornamental planting. Ideal for beginner gardeners and chefs alike, this basil can be harvested continuously throughout the warmer months or grown indoors in a bright spot year-round.
Plant Details:
- Plant Type: Warm season annual; frost tender
- Plant Height: Up to 30 cm
Sowing Information:
- Germination: 7–10 days at 18–25°C
- Depth: Surface sow; press seeds gently without heavy cover
- Position: Full sun to partial shade (min 6 hrs sunlight)
- Sow Where: Direct in garden beds or in pots
- Soil Type: Well-drained, fertile soil enriched with compost
- Spacing: 15–30 cm between plants
Growing Tips:
- Keep soil evenly moist but not waterlogged.
- Mulch to retain moisture and reduce weed pressure.
- Pinch flower buds early to extend leafy growth.
- Harvest regularly by snipping stems just above a pair of leaves.
- Grow in containers and bring indoors if frost threatens.
- Feed with liquid fertiliser every 3–4 weeks for best results.
Harvest:
Begin harvesting once plants are well established. Pick regularly for the best flavour and continuous leaf production.
When to Sow Greek Basil in New Zealand
| NZ Region | Best Planting Time | Tips |
|---|---|---|
| North Island – Upper (e.g. Auckland, Bay of Plenty) | September – January | Sow direct outdoors or in pots; protect young seedlings from wind. |
| North Island – Lower (e.g. Wellington, Taranaki) | October – December | Start in trays indoors and transplant when soil warms. |
| South Island – Northern (e.g. Nelson, Marlborough) | October – December | Needs full sun and warm days; use cloches if starting early. |
| South Island – Central & Southern (e.g. Canterbury, Otago) | November – December | Grow in pots or indoors for a longer season. Avoid frost exposure. |
How to Grow Greek Basil as Microgreens
- Do not pre-soak seeds before sowing.
- Use approx. 28 g of seed per standard 10 x 20″ tray.
- Fill tray with coco coir, potting mix, or a hemp grow mats.
- Mist the surface and spread seeds evenly.
- Cover with a lid or blackout tray and store in a dark space for 4–6 days.
- Once germinated, place in indirect sunlight and mist daily.
- Harvest after 12–16 days by cutting 1–2 cm above the soil line.
- Use fresh in salads, wraps, pasta, or as garnish.
