Greek

Greek basil is a dwarf, leafy variety forming compact, miniature, spherical bushes up to 30-35 cm high. The leaves are small, rich green, aromatic, and have a slightly spicy taste, making them particularly attractive for culinary use. Due to their size and decorative appearance, the variety is ideal for growing in pots, on balconies, and in open plots under film covers.

This basil prefers sunny areas and warm weather, requiring abundant watering and regular soil loosening to ensure good growth and yield. The plant does not tolerate cold and frost, so it should be planted only after the soil has warmed up and stable warm weather has established. The Greek variety is distinguished by a fast ripening period – about 50-60 days, which allows it to be grown year-round in various conditions, including open and closed ground.

Greek basil is widely used fresh, especially in salads, as well as a natural flavoring for meat, fish, and pasta dishes, and for canning. Its spicy, slightly spicy taste lends dishes a special elegance. The yield of the variety is about 1-1.2 kg per square meter, making it in demand both for fresh markets and for processing.