Basil seed
Small black seeds that form a gel when soaked.
Basil seed refers to the seeds of certain basil species, such as sweet basil and holy basil. These small, black seeds develop a mucilaginous shell after about 15 minutes of soaking in water and have a mild, nutty flavor. They are commonly used in fruit drinks, sharbats, smoothies, salads, soups, desserts, and baked goods.
Quick Facts
- Average yield per acre
- 1,000 pounds
- Average price per pound
- $1
- Profit margin per acre
- $900
- Main growing season
- March to June
- Seed storage duration
- Up to 1 year
Facts from the source article.
Did You Know?
- The history of basil seeds in traditional medicine dates back centuries in India and Southeast Asia.
- Basil seeds were used in traditional Chinese medicine.
- The Shennong Bencaojing, an ancient Chinese pharmacopoeia, lists basil seeds as a remedy for coughs, colds, and headaches.
Economics
The main cost in basil seed production is the seeds themselves, which are relatively inexpensive to produce. A consistent water supply is the primary challenge, as the seeds are drought-sensitive. Average yield is about 1,000 pounds per acre, with production costs around $100 per acre. At an average price of $1 per pound, the profit margin is about $900 per acre.
Cultivation
Basil seeds are mainly grown in India, China, and Mexico, with the main growing season from March to June. In plantations, seeds are planted in rows at least 12 inches apart and about 1/4 inch deep, requiring about 1 inch of water per week and fertilization every two weeks. Harvesting is done by hand when fully ripe, after which the seeds are dried and cleaned; they can be stored for up to one year. Basil crops attract many bees during the flowering stage.
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