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GROWING GUIDE FOR BASIL PURPLE SEEDSPLANTING INSTRUCTIONSStart the seed germination process indoors. Basil is super sensitive to the cold, so whether you are transplanting seedlings from indoors or have plants in the ground, watch the early spring temperatures and cover if necessary.Plant the seeds/seedlings in the ground about ¼-inch deep and 10 to 12 inches apart. They should rise to around 12 to 24 inches in altitude. For smaller plants, plant farther apart (approximately 16 to 24 inches).Remember to lift away the flower heads as soon as they sprout to make sure that the leaves keep rising.Remember to lift away the flower heads as soon as they come out to make sure that the leaves will keep rising.GROWING REQUIREMENTSWATERINGKeep soil consistently moist throught the growing season. Give water when the soil is dry to touch. Water the plant on the base and not over the leaves.PESTSSome of the pests that attack basil leaves are Japanese Beetles Soft-Bodied Insects - such as Aphids, Whiteflies etc. Nematodes Fusarium Wilt These pests can cause white/black spots on the leaves, slim, blotches, yellow leaves or lesions, gray mold etc,SOILBasil grows well in rich, moist, well-drained loamy soil with a pH of 6 to 7SPOTBasil needs 6 to 8 hours of sun everydayTEMPERATUREBasil is very sensitive to cold and even a light frost will kill it. Basil likes warmer temperatures over 50°F/10°C. Ideal time to plant would be 2 weeks after the last frost in spring.HOW TO HARVESTThe best time to harvest is right when the plant begins to bud (before the flowers bloom). Or if you don't have time to harvest any leaves, just pinch off the flowering portion.If pruned regularly, twelve basil plants will produce 4 to 6 cups of leaves per week. Be sure to only harvest up to 2/3 of the entire plant, so it can continue producing.The best method for storing basil is freezing. Freezing will prevent the plant from losing any of its flavor. To quick-freeze basil, dry whole sprigs of basil and pack them in airtight plastic bags.Another storage method is drying the basil (although some of the flavor will be lost).