Herb – Basil – Genovese

Description

Basil – Genovese – Genovese Basil

50 Seeds per pack

Annual Herb

Days to Maturity: 70–85 Days

Sun Requirements: Full Sun to Partial Shade

Botanical Name: (Ocimum basilicum)

A classic herb from the Genoa region of Italy, Genovese Basil has long been a top pick in Mediterranean cooking. Traditionally used in pesto, this variety became favored over generations for its aromatic leaves and consistent yield. By the early 20th century, it had made its way into American gardens, where it quickly gained popularity among both home cooks and chefs alike.

Plants grow to a compact 24–30″ tall with a bushy, upright habit that excels in both garden beds and containers. The glossy, almond-shaped leaves average about 2″ long and stay lush throughout the season. Slow to bolt, it produces a steady harvest, and by midsummer, delicate white to pale lavender flowers appear on slender spikes.

The flavor is sweet with a mild spice, backed by subtle notes of clove and anise. It’s perfect for classic pestos, tomato sauces, soups, stews, and vinaigrettes. Fresh leaves pair beautifully with tomatoes and mozzarella, or can be used to garnish pasta, pizza, and more!

Leaves can be dried for long-term use, but many gardeners prefer freezing chopped basil leaves in olive oil using ice cube trays, a method that helps better preserve its fresh flavor. Packed with vitamins A and K, plus iron and calcium, Genovese Basil is both healthful and flavorful—a favorite that continues to earn its keep in gardens year after year.

Disease Resistance: Partial resistance to Downy Mildew.

Planting Instructions for Basil – Genovese Seeds

When to Plant:
Start Genovese Basil seeds indoors 3–4 weeks before your last expected frost date to get a jump on the season. In warm climates, you can also direct sow outdoors after all danger of frost has passed and nighttime temperatures stay consistently above 50°F (10°C). For a continuous harvest, sow new batches every 3–4 weeks through midsummer.

Where to Plant:
Genovese Basil thrives in full sun and needs at least 6 hours of direct light daily. Choose a warm, sheltered location with well-drained, nutrient-rich soil. If growing in containers, use a high-quality potting mix and ensure your pot has drainage holes. Raised beds and greenhouses are also excellent options, especially in cooler regions.

How to Plant:
Sow Genovese Basil seeds ⅛″ (3 mm) deep either in seed trays or directly into garden soil. For direct sowing, space seeds 6–8″ apart and later thin seedlings to 10–12″ once they’ve grown a few sets of leaves. Indoors, transplant seedlings once they reach 3–4″ tall and have at least two sets of true leaves. Before transplanting outdoors, harden off the seedlings by gradually acclimating them to outdoor conditions over the course of 7–10 days. Begin by placing them outside in a sheltered, shady spot for a few hours each day, slowly increasing their time outdoors and exposure to direct sunlight and wind. This process helps reduce transplant shock and ensures the plants adjust well to life outside, especially if moving from a warm indoor space to variable spring weather.

Growing Tips:
Water regularly but avoid soggy soil. Genovese Basil appreciates steady moisture, especially in containers, but hates wet feet. Use mulch to conserve soil moisture and suppress weeds. Avoid overhead watering to prevent fungal issues. Pinch off the top set of leaves regularly to encourage bushier growth and delay flowering. Apply a diluted liquid fertilizer every few weeks or work in compost to keep plants vigorous. Afternoon shade can help prolong harvest in hot climates.

Harvesting:
Begin harvesting once the plants are 6–8″ tall. Pick leaves regularly, starting from the top down, to promote branching and ongoing leaf production. Cut just above a leaf node to encourage new shoots. Remove any flower buds promptly unless you’re saving seed, as flowering reduces leaf quality. Toward the end of the season, harvest entire stems before the first frost is expected. You can use fresh leaves immediately or preserve them for later use.

Storage:
Use Genovese Basil fresh for the best flavor. Store short-term by placing stems in a glass of water at room temperature. Avoid refrigeration, as cold temperatures cause the leaves to blacken. For long-term use, preserve Genovese Basil by freezing or drying. To freeze whole leaves, blanch them in boiling water for 3–4 seconds, transfer to an ice bath, dry thoroughly, then pack flat in plastic wrap and seal in a freezer bag for up to 3 months. You can also chop fresh Genovese Basil and mix with olive oil, then spoon into ice cube trays, freeze solid, and store cubes in resealable bags—ideal for sauces, soups, or vinaigrettes. For drying, use a dehydrator at 95°F (35°C), an oven at its lowest temperature with the door propped open, or hang bundles in a dry, well-ventilated place. Once dried and crumbly, store leaves in airtight containers away from light. Use within 6 months for best flavor.

Companion Plants:
Genovese Basil grows well with tomatoes, peppers, lettuce, chamomile, and oregano. Avoid planting near rue or sage, which may inhibit its growth.

Seed Saving:
To save seeds, allow a few basil plants to flower and go to seed. Once seed heads dry and turn brown on the plant, cut and store them in a paper bag. Allow them to dry fully in a cool, shaded area before threshing. Store cleaned seeds in a labeled envelope in a cool, dry place for next season. We also offer seed-saving envelopes for sale which include a designated space to write the variety name and harvest date, making them a convenient option for organized storage.

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