Basil ‘Fine Leaf’ (often known as 'Greek Basil' or 'Piccolo'). Unlike its larger, broad-leaf cousins, this extraordinary heirloom variety grows into a perfectly symmetrical, dense, rounded mound of tiny, emerald-green leaves. It is the definitive choice for those who value concentrated flavour and aesthetic beauty in equal measure. Don't let its size fool you; Fine Leaf Basil packs a significantly more potent, spicy, and clove-like aroma than standard basil. Because the leaves are tiny, there is no need for chopping—simply harvest a handful to scatter whole over pizzas, caprese salads, or fresh pasta. Its compact, bushy habit makes it the absolute superior choice for container gardening, sunny windowsills, or as a structural edge in your permaculture herb garden. Features: Intense Culinary Aroma: A much more concentrated, complex flavour profile than large-leaf varieties—perfect for gourmet finishing. Perfect for Containers: Naturally grows into a neat, decorative sphere; ideal for pots, balconies, and small-space gardening. No Chopping Required: Tiny, tender leaves are ready to eat as-is, saving you prep time and preventing oxidation (browning) on your dishes. High-Yielding & Hardy: Produces an abundance of foliage throughout the warm season and is remarkably easy to harvest. Stunning Aesthetic: Forms a living "topiary" mound that looks beautiful in any herb patch or decorative planter. Growing Information (Australia): Scientific Name: Ocimum basilicum var. minimum Sowing Season: * Temperate/Cool (e.g., Tasmania): Late Spring to Summer (requires warmth). Subtropical/Tropical: All year round (in well-drained soil). Position: Full sun; protect from harsh afternoon heat in very hot climates. Loves rich, well-draining soil. Sowing Depth: 3–5mm deep. Spacing: 20–25cm apart. Germination: 7–14 days (requires warmth to germinate; use a heat mat if starting early). Harvest: 60–70 days from sowing. Gardener’s Tip: To encourage a bushier plant, pinch back the growing tips regularly. This will prevent the plant from flowering too early and ensure you have a constant supply of tender, fresh leaves for the kitchen. Basil loves the heat—do not plant outside until the threat of frost has completely passed. Sorry we can not send seeds to W.A 100 seeds
