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Basil 'Gecofure'

Basil 'Gecofure'

Product number: 333220
Origin: South Asia
Latin: Ocimum basilicum

This is the "regular" Italian variety with medium-sized leaves and a very aromatic flavour, but in a more compact growth habit. This makes the plant somewhat sturdier, especially when sown in pots (indoors) in winter.

Basil likes warmth and high humidity. The leaves are widely used in the preparation of soups, sauces, fish dishes, herbs, vinegar, and pickles.

Names:
Latin: Ocimum basilicum
Dutch: Basilicum
Also: Bazielkruid
English: Winter Basil Green Big Leaves

Sowing method: For outdoor cultivation from March-July (indoors) pre-sow at 25°C. When the outdoor temperature is at least 20°C or higher, the plant can be moved outside. For indoor cultivation, basil can be sown year-round in pots in a warm, extra bright place. Basil does not tolerate cold well!

Sowing/planting time:

March
April
May
June
July

Harvesting time:

June
July
August
September
October

Soil type:

All soil types

Cultivation location:

Indoors
Outdoors warm / sheltered

Position:

Sun
Indirect sunlight

Flower colour: White flowers
Origin: South Asia
Average growth height: 30 to 60 cm
Annual or perennial: Annual
Attractive to insects: Bees
Winter hardy: Not frost hardy
Ease of cultivation: Easy

Latin: Ocimum basilicum
Dutch: Basil
Also known as: Basil
English: Winter Basil Green Big Leaves

'Pesto Rosso Tocane' Use fresh basil and be sure to use balsamic vinegar and no other type of vinegar. 200 grams sun-dried tomatoes (in a jar in olive oil; drain first before use) 20 grams fresh basil (chop leaves finely) 2 large cloves of garlic (crushed) 4 tablespoons balsamic vinegar (do not use any other vinegar!) 4 tablespoons pine nuts 75 grams Parmesan cheese, add after mixing at least 8 tablespoons olive oil (extra virgin); much more is certainly allowed!