GREEN SCENTED

Scented green basil is an annual thermophilous plant widely used in cooking and possessing a bright spicy aroma. The plant reaches a height of 20 to 60 cm depending on the variety, having light or dark-green leaves of egg-shaped or oval form with a pointed tip. Basil leaves are distinguished by a rich aroma with notes of lemon, mint, and spicy-floral nuances, making it an indispensable ingredient for preparing fresh salads, sauces, meat and fish dishes, as well as for flavoring during vegetable canning. Basil contains a large amount of essential oils, carotene, and vitamins, which give it not only taste but also useful properties, especially beneficial for the digestive system and urinary tract. Basil cultivation is possible both by seedling method and direct sowing in open ground after the threat of frost. For seedlings, seeds are sown 1.5-2 months before planting, slightly covering with soil; at a temperature of +20-25°C, seedlings appear within 7-15 days. At the phase of 1-2 true leaves, plants are pricked out, and upon reaching 6-8 leaves, they are pinched for bush formation. The plant prefers sunny, well-drained, and fertile soils with high humus content. The optimal planting density is about 20 plants per square meter. During the vegetative period, basil is cut several times, using young shoots and leaves fresh or dried. Due to its aromatic and taste qualities, basil is used not only in cooking but also in the confectionery industry and perfumery. Its universality and rich aroma make green basil an excellent choice for home growing and professional use.