Italian Basil – 30+ Seeds

Grow your own kitchen herbs with these premium Italian Basil Seeds, known for their wide leaves, sweet aroma, and fast-growing nature. Ideal for container gardening, herb trays, or direct sowing in soil beds, this variety thrives in sun, heat, and regular harvesting — producing aromatic leaves you can use fresh or dried.

No need for special care — just sun, a simple pot, and regular cutting. From balcony pots to rooftop trays, this basil fits every Pakistani home garden.

Key Benefits

• Grows fast in warm weather – perfect for spring and summer
• True Genovese variety – classic sweet aroma and large green leaves
• Ideal for 6–10 inch pots, trays, or shallow beds
• Can be cut multiple times – keeps regrowing with regular pinching
• Safe for direct food use – no chemical treatment or coating

How to Grow Italian Basil

When to Plant: Sow from February to May when nights are warm

Where to Grow:

• Pots and trays on balconies or rooftops
• Sunny kitchen windowsills with airflow
• Direct in soil beds with 4–6 hours sunlight

How to Sow:

1. Use light soil with 2 parts garden soil + 1 part vermicompost
2. Sprinkle seeds on moist surface, cover with a very thin soil layer
3. Mist lightly; avoid overwatering
4. Seeds germinate in 5–10 days
5. Thin seedlings after 2 weeks to reduce crowding

Harvesting Tip: Pinch the top leaves regularly once plants reach 5 inches. This encourages more branching and better aroma.

Fertilizer Schedule

• Early Growth: 1 tsp of NPK 20-20-20 in 1L water every 15 days
• Mid Season: Add 1 tbsp of Mustard Cake Powder to each pot every 20–30 days
• Pest Prevention: Spray Neem Oil every 2 weeks to avoid aphids and whitefly

Tips from Local Gardeners

• Never let it flower early — flowering reduces leaf quality
• Use shallow trays (4–6 inches deep) for dense leaf production
• Basil loves heat but not soggy soil — water only when the top inch feels dry
• Morning sun is best for leafy herbs like basil

Common Questions

Does it grow well in Karachi or Lahore heat?
Yes — it loves heat. Just protect from harsh afternoon sun if leaves start wilting.

Can I grow it inside?
Yes, as long as there's a sunny window with at least 4–5 hours of direct light.

How often should I harvest?
Pinch every week once the plant is established. Avoid removing more than 30% of the leaves at once.

Is this the same basil used in Italian cooking?
Yes. This is Genovese-type sweet basil, used for fresh pasta sauces and pesto.

Can I regrow after cutting?
Yes — basil is a cut-and-regrow herb. It gets bushier with every harvest.