Basil CUP O HERBS™


Ocimum basilicum
Sweet Basil is one of the world’s most popular condiment and has been a staple of many cuisines for since ancient times. The herb is believed to originated in India and expanded to almost every corner of the world thanks to its sweet smell and flavour. In addition to culinary uses, Basil is also used in incense, perfumes and holistic therapies. Research found that Basil holds powerful antioxidant, antiviral, and antimicrobial properties.

Open the package and separate the materials.

Pour the clay balls out and rinse until the water runs clean.

Rinse clay balls in water

Thread the wick through the hole in the inner cup so that half of it is inside, then place clay balls back into the inner cup.

Thread the wick through the hole in the inner cup and place clay balls back into the inner cup.

Soak the soil disc in warm water until it is fully expended. Place a portion of the expended soil on top of the clay balls and fluff it with a fork.

Soak the soil disc in warm water and place a portion of the expended soil on top of the clay balls
Sprinkle the seeds evenly on top and cover with a thin layer of leftover soil. Add seeds and cover with soil

Add approximately 2 cm of water to the outer pot and let the wick pull it up to the seeds.

Add water
Place your CUP O HERBS in a well-lit area, but limit direct sunlight to no more than one hour per day until the seeds have germinated (usually one to two weeks.) Place in a well-lit area away from direct sun

Once the seeds have germinated, pour the fertiliser into the water and mix. Top up the water level if required.

Pour the fertiliser into the water
Thin out, leaving the strongest three to five seedlings. The surplus seedlings can be put in the ground or added to the salad. Thin out leaving the strongest three to five seedlings.

Top up the water in the outer pot if required.

Harvest the herbs, rinse, and use with pasta, in a salad or a stir-fry.

Harvest your herbs