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      With excellent medical properties and a long historical tradition, this plant has its uses in Greek and Middle Eastern culture. Originally from India, it begins to be cultivated in Europe and the Americas due to the wide use it is intended for in various fields of human activity. In fact, since ancient times basil leaves have not only been used in the culinary field, but also for the creation of perfumes or sterile and disinfectant dressings. Furthermore, they are often surrounded by interesting curiosities born over the centuries, as a consequence of their long period of use; in ancient times basil was in fact considered a symbol of bad luck to be attributed to the presence of the evil one. In the East however, it became a royal herb as a key element in the creation of balms used by the most important members of society. In this regard, the term basilikon is translated into Italian as "majestic, important plant" probably due to its therapeutic use and its refinement.

      Nutritional elements

      Green basil sprouts are an excellent substitute product to use in the kitchen instead of salt; in fact, there are many nutritional properties of the plant in question, such as:

      • iron
      • soccer
      • protein
      • vitamins of group A and B
      • riboflavin (essential vitamin for maintaining correct metabolism)
      • zinc
      • potassium

      Introducing this product into your food routine is an excellent way to find a tasty and at the same time healthy alternative to the more traditional methods with which you usually season your dishes. Furthermore, it is precisely during the sprouting process that most of the enzymes produce the nutrient supply that can be used.

      How to use green basil sprouts in cooking

      Its uses in the kitchen range from the most classic recipes to real experiments in terms of taste and technique. Equipped with a fresh and very summery aroma, they are chosen to make their dishes unique and appetizing, without renouncing the simplicity of a taste close to our culinary tradition.

      Green basil sprouts are known in our culinary tradition for the creation of appetizing jams, together with dried fruit. Although the sprouts are less used than the leaves of the mature plant, it is good to know that they can be eaten raw to maximize the beneficial properties, or used for the creation of extracts, infusions and fresh drinks ideal for the summer. A great way to maintain the recommended daily intake is also to use the sprouts as a complement to a salad or a cold dish.


      Basil sprouts are to all intents and purposes a new culinary discovery that has left pleasantly surprised those consumers who are constantly looking for quality and above all organic and healthy products. It is good to know that during the sprouting phase, plants usually produce a sticky substance that is created due to immediate contact with water.

      It is therefore important to follow the cultivation by nebulizing your plants daily, once in the morning and once in the evening. The germination time varies from 5 to 7 days, especially in relation to the temperature to which the cultivation is subjected. Following your own plantation of red basil sprouts step by step does not require particular care, other than those suggested by us. The result will be visible after a short time in a simple and fast way!

      Customer Reviews

      Based on 5 reviews
      Flavia Pangallozzi

      Fantastici semini...
      Grazie della vostra grande professionalità

      Semi per Germogli

      Ho acquistato i semi da Italian Sprout e mi sono trovata bene sia per quanto riguarda la qualità del prodotto ben imbustato che l' assistenza post vendita. Spedizione veloce. Consiglio questo venditore.

      Giuseppe Tangari

      Basilico verde Zena

      Giuseppe Tedeschi
      Tutto perfetto

      Il miglior sito dove acquistare semi bio

      Giovanni Rustichelli
      Prima esperienza molto positiva

      Consegna rapidissima - ottima germinazione - nessun problema di muffe o marciume - nessun odore di additivi chimici