Basil CUP O HERBS™

Ocimum basilicum

Sweet Basil is one of the world’s most popular condiments and has been a staple of many cuisines since ancient times. The herb is believed to have 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. Dispose of the silicone ring. Pour the clay balls out and rinse until the water runs clean.
Thread the wick through the hole in the inner cup so that most of it is inside and about 2 cm is left outside. Then place clay balls back into the inner cup, keeping the wick centred and upright.
Soak the soil disc in warm water until it is fully expended. Squeeze the soil out of its sack and place on top of the clay balls. Then fluff the soil with a fork.
Spread approximately 10 seeds evenly on top and cover with a thin layer of leftover soil.
Add approximately 2 cm of water to the outer pot and let the wick pull it up to the seeds.
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.)
Once the seeds have germinated, add a pinch of the fertiliser into the water and mix. Top up the water level if required.
Thin out, leaving the largest three to five seedlings. The surplus seedlings can be put in the ground or added to the salad.
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.

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