Although we start some basil plants along with the tomatoes, peppers and eggplant. I like to have an entire bed of this delicious herb so I can share with friends and make jars of Pesto to freeze.
This is how I do it. First, I rake the enriched bed to as fine a tilth as I can. Then, I lay the handle of my rake onto the soil where I would like the first row and press down gently to leave a furrow.
In this case one keeps it SHALLOW, as basil does not like to have to reach too much for light.
Next, I make sure the subsequent rows are wide enough for my weeding tool to fit comfortably between them.
When the rows are done I gently scatter the seed as evenly as I can in the furrows.
With my rake I tamp down gently to barely cover the seeds.
Water gently, this seed bed will be kept moist till germination, then watered as required.
All seeds have different requirements as to the depth they should be planted, check your seed packet. Some seeds like basil, require a bit of light to germinate, others need a depth of 1/2 inch, or as the case with some beans a full inch.
I attended the Atlanta Botanical Garden’s Connoisseurs Garden Tour this past week end and have lots of photos to share, which I will try to do within the next day or two, thought the seed starting was a more timely topic for today. Hope you agree.
Fresh basil is a must here – I use it all the time in cooking. Last year I tried something I found on internet about freezing the leaves – whole. Did some and have a good large bag of it but fresh beats that by a mile.
Carolyn, I always freeze basil whole, just cut a batch place it in a plastic freezer bag & freeze. Used in cooking it is great.
I know the potager is extra gorgeous this year, another year’s age PLUS decent spring rains.
Time to visit again. XO T
Y’all come down, I’ll make lunch.
Thanks for the tips!
Hope you found this useful.
Very much so. Thank you again. :o)