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Very fragrant basil with green leaves and purple stems widespread in Southeast Asia. Called tulsi by the Hindus for whom it is sacred, it is used in traditional Indian medicine (Ayurvedic). In Thailand, it is known as kaphrao and is used in cooking for its spicy taste (unlike Thai basil, which is rather sweet and aniseed-flavored). A plant with medicinal virtues, it is also used in infusions for its detoxifying, anti-inflammatory, soothing properties, etc. Although it belongs to a different family of basil than the other basilisks of our selection (ocimum sanctum vs ocimum basilicum), it is nevertheless cultivated like them.
3 in stock
Difficulty | |
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Sowing | |
Lifecycle | |
Root cellar | |
Sowing season |
Â
Germination conditions:
When to sow:
Sowing technique:Â in pocket
Inside the same hole, sow 3 to 5 seeds spaced 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the plants if space is available or keep only the best plants.
Transplanting outdoors (for seedlings started indoors):
Distance in the garden:
Height of the plants:Â 45 cm
Soil:Â rich and well drained
Exposure:Â sun
Days to harvest (from sowing):Â 75 days, but younger leaves can be harvested (after +/- 35 days). To stimulate the branching of the plant and delay the flowering, harvest the basil shoots by pinching the heads of the stems with your fingers.
Weight | 0.01 kg |
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Dimensions | 1 × 1 × 1 cm |
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