Basil Microgreens

14–18

Days Seed to Harvest

Aromatic

Flavor Profile

A+

Chef Suitability Rating

About This Variety

Basil microgreens require more patience than most varieties — 14–18 days from seed — but deliver a flavor reward that justifies every extra day. The essential oil concentration in basil cotyledons is remarkably high, producing an aroma and taste that is unmistakably basil but with an intensity that exceeds mature leaves dramatically. The seeds are mucilaginous (like chia seeds) and require specialized seeding technique, but the resulting product is among the most premium in the market.

Flavor

Sweet: Classic basil — clove-like sweetness. Thai: Anise, licorice, pepper. Lemon: Bright citrus finish

Best For

Caprese, Italian dishes, Thai cuisine, cocktails, pizza, cold pasta

Shelf Life

5–7 days post-harvest at 34–38°F (most delicate of all varieties)

Texture

Soft, slightly thick oval cotyledons with delicate, oily surface texture

Plant Biology

The Botany of Basil

Ocimum basilicum belongs to the Lamiaceae (mint) family. The seeds are mucilaginous — they develop a gelatinous coating when wet, which serves as a moisture reservoir during germination. This requires dry seeding technique (no soaking) and careful water management. The cotyledons are oval and thick, with visible glandular trichomes that contain the essential oil compounds. Linalool, eugenol, and methyl chavicol are the primary flavor-active compounds concentrated in these trichomes.

Taxonomy

Family	Lamiaceae
Scientific Name	Ocimum basilicum
Common Names	Basil, Ocimum shoots
Stage Harvested	Cotyledon / First leaf

Nutritional Profile

Why Chefs & Nutritionists Love It

Basil microgreens carry concentrated phenolic compounds and essential oils that give them both their signature flavor and their anti-inflammatory and anti-microbial properties.

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Essential Oils (Linalool, Eugenol)

The highest concentration of flavor-active terpenes occurs at the cotyledon stage. Eugenol has documented anti-inflammatory and analgesic properties.

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Rosmarinic Acid

A potent antioxidant polyphenol found in high concentration in basil microgreens — more bioavailable than in mature basil due to cellular structure differences.

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Vitamin K & Manganese

Basil microgreens provide excellent Vitamin K for blood coagulation and bone health, plus manganese for enzymatic function and bone development.

Culinary Applications

On the Plate

Basil microgreens are the most flavor-forward of all microgreen varieties. A small quantity delivers big impact — use them where the signature basil note needs to anchor a dish.

01

Caprese & Italian Applications

Scattered over burrata, fresh mozzarella, and sliced tomato — delivers the basil character expected of caprese with superior visual elegance.

02

Neapolitan Pizza

Placed atop pizza after baking instead of torn mature leaves — the smaller scale of microgreens distributes flavor more evenly.

03

Thai & Vietnamese Cuisine

Thai basil microgreens over pho, pad thai, or fresh spring rolls provide the authentic aroma and flavor in a premium presentation format.

04

Cocktail & Mocktail Garnish

Used in bartending for basil-forward cocktails (basil gimlet, gin & tonic) — drops entire into the glass or muddled for aromatics.

Production Data

Growing Specifications

Crop Data

Seed type	Sweet, Thai, or Lemon basil
Soaking time	Do NOT soak (mucilaginous)
Blackout duration	4–5 days
Light phase	10–13 days
Harvest height	1.5–2.5 inches
Seed density	0.5 oz per 10×20 tray
Yield per tray	3–5 oz fresh weight
Shelf life	5–7 days refrigerated

Wholesale Packaging

Clamshell (retail)	2 oz, 4 oz, 8 oz
Bulk vacuum bag	1 lb, 2 lb, 5 lb
Living tray	10"×20" uncut
Custom label	Available on request
Min. weekly order	5 lbs

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