Short answer: don't soak basil seed. Mist a damp paper towel or a thin layer of soil, sprinkle the dry seed thinly on top and mist again. Keep it loosely covered and mist twice a day. Eat the sprouts at 5 to 7 days, or move the tray into light and cut basil microgreens at 12 to 21 days.
What are basil sprouts?
Basil (Ocimum basilicum) is the familiar kitchen herb. Its tiny black seeds can be grown as sprouts or microgreens, which taste like a sweeter, gentler basil with a hint of clove. They're a lovely garnish and a quick way to get fresh basil flavour in winter.
Basil is a gel-forming seed. When it gets wet, each seed grows a clear, jelly-like coat, the same thing you see in Asian basil-seed drinks. That gel means basil can't be sprouted in a jar. It's grown on a flat, damp surface instead, like chia and cress.
Which basil to grow
| Variety | Colour | Flavour |
|---|---|---|
| Genovese | Green | Classic sweet basil |
| Purple | Dark purple | Spicier, great colour |
| Thai | Green with purple stems | Anise and licorice |
Sprouting.com sells all three for sprouts and microgreens.1
What you need
- About 1 teaspoon of seed for a plate of sprouts, or 8 to 15 g for a 10 × 20 inch tray of microgreens
- A plate or tray lined with a damp paper towel, a grow mat, or a thin layer of soil
- A spray bottle
- A loose cover: an upturned bowl, a second tray or a clear dome
How to grow basil sprouts, day by day
- Day0
Prepare a damp surface
Line a plate or tray with a heavy paper towel or a grow mat and mist it until evenly damp. For microgreens, use a thin layer of moist soil.
- Day0
Sprinkle dry seed thinly
Scatter the seed in a single, even layer, about a seed-width apart. Mist the top twice in the first hour so the gel forms and the seed sticks.
- Day0–4
Cover and mist twice a day
Keep it loosely covered and mist morning and evening. Tip off any pooled water so the gel doesn't stay soggy.
- Day5–7
Harvest sprouts
When the seeds have small stems and two round seed leaves, rinse them gently and eat them soon. The gel makes them spoil quickly.
- Day7–21
Or grow on for microgreens
Uncover and move into bright light. Water from below. Cut above the roots at 12 to 21 days, once the first true leaves start to show.
Basil likes it warm. Basil is slow in a cool room. Keep it at 70 to 75°F (21 to 24°C) if you can, for example on top of the fridge, until the seeds sprout.
Sprouting.com gives 5 to 7 days for basil sprouts and 12 to 21 days for microgreens, with no soak.1 For the full tray method, see our guide to basil microgreens.
Safety
Basil sprouts are eaten whole, like any sprout. The FDA says higher-risk groups should not eat raw sprouts, and Health Canada advises everyone to cook them.23 Basil microgreens are cut above the roots, which lowers the risk. Grow them on clean surfaces and refrigerate your harvest promptly.
Problems and fixes
| What you see | Likely cause | What to do |
|---|---|---|
| Moldy, slimy seeds | Sown too thick, or too wet | Sow thinly. Mist instead of pouring water. Add airflow |
| Seeds dried and stopped | The gel dried out | Keep a loose cover on and mist twice a day |
| Slow or patchy | Too cold | Keep them at 70 to 75°F (21 to 24°C) |
| Leggy, pale microgreens | Not enough light | Give them bright light once they're up |
| Brown roots | Too dry under the gel | Mist more often, or water from below |
How to store basil sprouts and microgreens
Basil sprouts are delicate: eat them within a day or two. Basil microgreens keep 3 to 5 days in a container lined with a paper towel. Basil doesn't like cold, so store it in the warmest part of the fridge, like the door.
How to eat basil sprouts
- Pesto: blend microgreens with nuts, cheese and olive oil.
- Pizza and pasta: scatter them on after cooking.
- Caprese salad: use them in place of basil leaves.
- Soups: a pinch on top of tomato soup.
See microgreen pesto three ways and how to garnish with microgreens.
Where to buy basil seed for sprouting
We link to Sprouting.com, a Canadian company that sells Genovese, purple and Thai basil for sprouts and microgreens. Seed sold for sprouting is fresher and more even than many garden packets. Store it in a cool, dry place.
What to grow next
- Chia: another gel-forming seed grown on a plate.
- Cress: fast and peppery.
- Arugula: nutty, peppery microgreens.
- Coriander: slow but worth it for cilantro lovers.
Browse every seed in the Seed Library.
Recipes with basil
Basil FAQ
Should I soak basil seeds before sprouting?
No. Basil seeds form a sticky gel as soon as they get wet. Soaked seeds clump into a lump that's hard to spread and goes moldy. Sprinkle the dry seed on a damp surface and mist it instead.
How long do basil sprouts take?
Basil sprouts are ready in about 5 to 7 days. As microgreens in soil and light, basil takes 12 to 21 days. It likes warmth, so a room around 70 to 75°F (21 to 24°C) helps.
What's the best basil for microgreens?
Genovese is the classic, with a sweet basil taste. Purple basil gives dark purple leaves and a slightly spicier flavour. Thai basil tastes of anise and licorice. All three grow the same way.
Why do my basil sprouts mold?
The gel around each seed holds water. If the seed is sown too thickly or kept too wet, the gel stays soggy and mold grows. Sow thinly, pour off pooled water, and keep air moving once the sprouts are up.
Can you eat basil microgreens raw?
Yes, basil microgreens are usually eaten raw, as a garnish or in salads and pesto. They're cut above the roots. Wash them before eating and refrigerate them promptly.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
