table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} Grow liquid sunshine in a tray — Green Basil microgreens bring summer to every plate, year-round. Medium difficulty — thrives with warmth (20–24 °C) and strong light; rewarding for growers who enjoy a slightly longer, attentive grow cycle No soaking required; mucilaginous seeds anchor themselves to moist soil or coco coir immediately after sowing — zero fuss setup Rich in Vitamins K, A, C and E, plus calcium, iron and manganese; essential oils linalool and eugenol support calm and healthy digestion Intensely sweet, floral basil flavour in tender micro leaves — perfect fresh on pizza, pasta, caprese salads and as a finishing garnish FULL SPECIFICATION TABLE General Specification Common Name Green Basil microgreens Botanical Name Ocimum basilicum Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Bright green stems; glossy green cotyledons and first true leaves Flavor & Texture Classic sweet basil; clove-kissed, floral sweetness; soft and tender leaves that melt on the palate Seed Count per 10g ~6,000–6,250 seeds (≈600–625/g) Cultivation Data Difficulty Medium (requires consistent warmth; longer grow cycle than most microgreens) Preferred Medium Soil or coco coir; avoid overwatering — mucilaginous seed retains moisture and is prone to damping-off if kept too wet Seeding Density (1020 tray) 6.5 g per 1020 tray (25×50 cm) Seeding Density (10x10 cm) ~0.5 g per 10×10 cm Expected Yield ~100–170 g per 1020 tray at first true leaf stage Soaking No — mucilaginous seed; do not soak Blackout Days 4–5 days (blackout dome preferred; do not stack trays) Watering, pH & Temp Bottom water only; pH ~6.0–6.5; ambient 20–24 °C; strong light required after blackout phase Sprouting Time 5–7 days Harvest Time 16–21 days (at first true leaf stage); cotyledon harvest possible from ~14 days under optimal warm conditions Health & Nutrition ABOUT Green Basil microgreens are the miniature embodiment of everything that makes sweet basil beloved — that warm, clove-kissed sweetness arrives even more concentrated in the cotyledon stage, carried on leaves so tender they dissolve on the tongue. The colour is a vivid, glossy jade green, and the moment you open a freshly harvested tray the room fills with that unmistakable Italian-summer fragrance. Scatter a small handful over a still-warm margherita pizza or a buffalo mozzarella salad and you turn a simple dish into something genuinely memorable. Basil microgreens take a little patience compared to faster brassica crops, but the payoff — in aroma, flavour, and the sheer beauty of a dense green mat — makes every attentive day worthwhile; start your first tray now and discover why professional chefs prize these above almost any other herb micro. GROWING INSTRUCTIONS 1 Prepare your tray: fill a 25×50 cm tray (with drainage holes) with pre-moistened soil or coco coir to about 2–3 cm depth, smooth the surface level and firm it gently. A flat, even bed means every tiny seed makes the same contact with moisture — and that uniformity will show at harvest. 2 Sow at the right density: scatter approximately 6.5 g of seeds as evenly as possible across the tray surface using a seed shaker or by hand in sweeping passes. Basil seeds are tiny and dark, so take your time — clumps now mean uneven growth over a longer-than-average grow cycle. 3 First contact with water: mist the seeded surface lightly just once. Within minutes you will see the seeds swell and develop a glistening gel coat — this is the mucilage at work, anchoring each seed and retaining moisture. Do not soak the seeds beforehand and avoid drenching; the mucilage holds water beautifully on its own. 4 Blackout phase (days 1–4): cover the tray with a blackout dome or an inverted dark tray (do not stack heavy weights — mucilaginous seeds will stick to covers). Keep in a warm spot at 20–24 °C. Check on day 4; you should see pale, upward-reaching shoots beginning to lift the cover — a satisfying sign that germination is underway. 5 Move to light (day 4–5): once most seeds have sprouted and shoots are 1–2 cm tall, remove the cover and place the tray under strong grow lights (12–16 hours/day) or in a very bright south-facing window. The seedlings will be creamy-white at first — watch them flush to bright green over the next 24–48 hours as chlorophyll production kicks in. 6 Watering: switch exclusively to bottom watering — set the grow tray into a plain tray holding a shallow layer of water and allow the medium to draw it up from below. This keeps stems and leaves dry, preventing the damping-off disease that basil is occasionally prone to. Water every 1–2 days, judging by the weight of the tray rather than by appearance. 7 Harvest (days 16–21): when cotyledons are fully open and the first true leaves are just beginning to emerge, your tray will smell intensely of fresh basil — that aroma is your harvest signal. Cut just above the soil line with clean scissors, use immediately or store dry in an airtight container in the fridge for up to 7 days. Do not wash until just before serving.
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