Organic green basil, botanical name Ocimum basilicum, is the classic variety of basil, the one most widely known and used in cooking. Its seeds develop small green leaves, more or less dark depending on the light under which they are grown. Like all varieties of basil, this one grows rather slowly and does not develop much height; however, these small leaves, which enclose a fresh, sweet flavour, will fully satisfy from the first taste.

Producing organic green basil sprouts is quick and easy, even at home.
Green basil, like all other variants of the same family, has a mucilaginous seed: this means that, when it comes into contact with water, it develops a mucous membrane around itself to ensure proper and constant moisture throughout germination. Therefore, we advise you not to soak the seeds, not to plant them too densely and not to water them too much, especially in the first days of growth.
Keep the seeds in the dark by watering them about a couple of times a day until they have fully germinated after 4/5 days. After that, place them in sunlight until they are ready to be harvested: this will ensure that they develop the best possible flavour and aroma.
After about 20 days you can harvest your green basil microgreens, cutting them as close to the root as possible, and enjoy them.

Green Basil microgreens, with their sweet and delicate taste, are a wonderful substitute for the classic mature leaf, with the added bonus of being super nutritious. You can therefore use them to prepare sauces and pestos, or add a touch of freshness to the most varied dishes: salads, fish and meat dishes, soups or, why not, pizza!

Organic green Basil seeds may contain traces of soy, mustard, wheat, gluten and grasses.
Store the seeds in a cool and ventilated place, with temperature between 8° and 20° C, away from weather, humidity changes and sunlight.