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Basil 'Mammoth' / 'Lettuce Leaved'

Basil 'Mammoth' / 'Lettuce Leaved'

Product number: 333640
Origin: Mediterranean region
Latin: Ocimum basilicum

A remarkably large-leaved variety! Italians appreciate this basil immensely for its full yet subtle flavour. The typical Mediterranean taste comes together with a sparkling, peppery aroma. Due to its softer flavour, this variety is ideal for salads. Give the plants an extra warm spot. Cultivation in pots also works very well.

Basil loves 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 known as: Reuzenbazielkruid (Giant Basil)
English: Basil

Sowing method: For outdoor cultivation, pre-sow indoors from March-July 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 location. 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:

Flower colour: White flowers
Origin: Mediterranean region
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: Giant basil
English: Basil

‘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 before use) 20 grams fresh basil (finely chop the leaves) 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 only after mixing at least 8 tablespoons olive oil (extra virgin); much more is definitely allowed!