Basil - Italian Genovese

$3.49

The Basil Genovese Italian, 'Ocimum basilicum', is widely grown in Italy. Genovese basil has a strong basil flavor and aroma and is a favorite for pesto. There is nothing like the smell of basil. Basil is the smell of summer. Genovese basil will not disappoint the basil lover. It has a particularly strong fragrance and flavor making it excellent for almost any basil dish. Basil has been used for centuries by cooks around the world. Basil is used in salads; with meats, seafood, eggs and cheeses; in soups and breads; and to season vinegars and oils. Plant 1 to 2 weeks after the last average frost date. Place the Basil seeds in well drained soil with lots of organic matter. After 4 to 6 weeks of growth, pinch top to force side growth and prevent early flowering. Cut off any flower stems that appear. Basil should be harvested before the plant flowers. This packet contains 1-160 foot row of seeds. Thats a lot of basil. ... details

Swiss Chard - Italian White Ribbed The Italian White Ribbed Swiss Chard will grow in heat and cold, is nutritious, and has a long harvest period. The leaves can be harvested from late spring continuing all the way to the first frost. Swiss Chard is actually a beet without the beet. instead of growing beets, the plant grows wide, dark green, heavily crumpled leaves that are very tasty. Plant in early spring, 2 to 4 weeks before last frost or as late as 2 months before first fall frost. In warm climates, plant in late summer for fall/winter crop. Chard grows best in in well drained soil with lots of organic matter.