Home Grown Basil (Post #1)

Having fresh home-grown basil handy makes a nice difference, particulaly in taste and quality of dishes prepared, but also convenience and cost. Fresh basil in spaghetti sauce or topping off buffallo mozarella are great taste combinations. I like using it mixed in with feta cheese and eggplant, atop a baguette. Now dried basil is no slouch--it works--but the taste of fresh basil is, let's say, more fresh? And when it comes to serving other people your masterpieces, fresh basil just looks classier.

Now, my thumbs are nowhere green, but here's my attempt at growing Basil. I am going to document my whole experience. Starting today, this is post #1--the basil planting.

The Basil Planting - Day 1

First, I bought the basil seeds at a local florist. Here is the package, which has some good detailed instructions:

Notice from the instructions, that the sowing depth is only 3mm.  Here are the seeds and let me tell you, they are tiny--about the size of two pinheads:

I decided to plant two seeds, in a pot, figuring one of them won't germinate, so I'll end up with one thriving basil plant, hopefully. We've got clayish soil, which I have mixed with potting soil, that also bought from the florist. Hopefully, that should do it. I've also just watered the two seeds (marked with toothpicks so I don't have to douse the whole pot with water). Wish me luck with this!