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Basil "Robin Hood"
Vegetable basil "Robin Hood".
An exquisite spice with a clove aroma. The most decorative of all types of basil.
Mid-ripening: from germination to the start of leaf harvesting 48-50 days, to flowering 65-70 days. Suitable for pot culture. The plants are branched, 45-50 cm high, weighing 200-300 g. Leaves and young shoots are used as a spicy flavoring. The aroma is perfectly preserved when dried. Yield is 2-2.5 kg/m2.
In the conditions of Estonia, it is grown through seedlings, and in southern regions – by direct sowing of seeds into the open ground. Young shoots with leaves 10-12 cm long are used for food. They are cut several times, not allowing flowering to occur.
Thanks to its dark purple leaves, this spicy-aromatic basil is very decorative and has an increased content of mineral salts and vitamins. Fresh leaves have a tonic effect, improve digestion, and help digest fats.
Intended for fresh consumption, drying, freezing, pickling, as well as for flavoring vinegar and other drinks.
Agrotechnology: basil is grown through seedlings. Seeds are sown 2 months before planting in the ground, to a depth of 1.0-1.5 cm. Grown plants are thinned out, leaving 5 cm between them. After the danger of frost has passed, the plants are planted in open ground, placing the rows 30-40 cm apart, and the plants in a row - 25 cm apart.
Caring for plants in the open ground consists of regular weeding, loosening, watering, and top dressing.
After the first cut, the plants are fed with mineral fertilizers, weeded, and loosened.
Harvesting begins in the budding phase, before mass flowering – at the highest accumulation of green mass and essential oils. It is best to harvest in dry weather.
During the season, you can get 2-3 harvests of green mass. To force greens, the plants are dug up in September, the leaves are trimmed, planted in boxes, and placed in a warm room.
An exquisite spice with a clove aroma. The most decorative of all types of basil.
Mid-ripening: from germination to the start of leaf harvesting 48-50 days, to flowering 65-70 days. Suitable for pot culture. The plants are branched, 45-50 cm high, weighing 200-300 g. Leaves and young shoots are used as a spicy flavoring. The aroma is perfectly preserved when dried. Yield is 2-2.5 kg/m2.
In the conditions of Estonia, it is grown through seedlings, and in southern regions – by direct sowing of seeds into the open ground. Young shoots with leaves 10-12 cm long are used for food. They are cut several times, not allowing flowering to occur.
Thanks to its dark purple leaves, this spicy-aromatic basil is very decorative and has an increased content of mineral salts and vitamins. Fresh leaves have a tonic effect, improve digestion, and help digest fats.
Intended for fresh consumption, drying, freezing, pickling, as well as for flavoring vinegar and other drinks.
Agrotechnology: basil is grown through seedlings. Seeds are sown 2 months before planting in the ground, to a depth of 1.0-1.5 cm. Grown plants are thinned out, leaving 5 cm between them. After the danger of frost has passed, the plants are planted in open ground, placing the rows 30-40 cm apart, and the plants in a row - 25 cm apart.
Caring for plants in the open ground consists of regular weeding, loosening, watering, and top dressing.
After the first cut, the plants are fed with mineral fertilizers, weeded, and loosened.
Harvesting begins in the budding phase, before mass flowering – at the highest accumulation of green mass and essential oils. It is best to harvest in dry weather.
During the season, you can get 2-3 harvests of green mass. To force greens, the plants are dug up in September, the leaves are trimmed, planted in boxes, and placed in a warm room.
Bot. syn.: Ocimum americanum L.
