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Basil Leaf Certified Organic
Ocimum basilicum L. Beloved in cooking, the dried leaf is used in teas, especially for migraine and asthma, and the essential oils are valued for diffusers, perfumes, colognes and bug sprays.
Order 1 whole bag (normally 1 lb) and receive 20% off while supplies last! I'll apply the discount when you order 454g of a single herb, and refund or add bonus product as applicable.
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Sold by the gram. Please bring or order a bag.
MINIMUM ORDER IS 100g OR $5 WORTH
You can bring your own container if you are picking up. Please make sure that you bring bottles for liquids and wide-mouthed jars or bags for solids and herbs. Please make sure that the containers you bring are the right size. To use your container for oils, the bottle must be exactly the right size because I will be filling your order by volume. A 1000mL J jar, not a quart jar. In case of shorting due to metric versus imperial measures, I may fill your container right to the top, your measure might be short, or I may ask you to buy an extra container.
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OVERVIEW
The basil plant is originally native to India and is best known for the scent and flavour that it imparts to Italian cuisine. The varieties of basil are nearly endless, with different cultivars providing a slightly different product within the same species due to hybridization and growing conditions. Generally speaking, the herb is sweet, slightly minty and slightly peppery.
Basil grows best outdoors in a warm, sunny environment as a garden herb, and can also be potted and grown in a window with plenty of sun. Basil is sensitive to cold and will grow as an annual in regions that frost during the winter. Due to its environmental sensitivity, the herb should be planted in late spring or early summer after the risk of frosting has passed.
DISCLAIMER
The information presented on this website is for informational, reference and educational purposes only and should not be interpreted as a substitute for diagnosis and treatment by a health care practitioner.
Photo thanks to PumpkinSky, CC BY-SA 4.0, via Wikimedia Commons
