Description
50 Seeds per pack
Basil – Genovese – Genovese Basil
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
Genovese Basil is an annual plant that loves heat and full sun, and is sensitive to frost. Having a lower germination rate than most seeds, make sure to plant extra in each hole.
To start indoors, plant seeds ¼” deep, 2–3 seeds per inch. Thin to 4–8” apart once seedlings are 3–4” tall. If planting to transplant outdoors, start 6 weeks before last frost. For direct seeding in the garden, plant at the same depth and spacing as above. If planting in rows, space rows 18” apart. Seeds should germinate in 8–14 days, in soil temperatures of 65–85°F.
Water moderately and evenly, providing consistent watering throughout the time of growth. Basil is not drought tolerant and can be damaged by lack of water. Regular harvesting will keep production high and can begin once the plant is well established.
To save seeds, let flowers mature and dry most of the way, then snip at the base of the stalk. Collect the stalks in a tall paper bag and dry for 4–6 weeks. Then shake the paper bag and tap the stalks against the inside of the bag to finish freeing the seeds.
FAQ:
What is the historical or notable background of Genovese Basil?
A classic herb from the Genoa region of Italy, Genovese Basil has long been a top pick in Mediterranean cooking. Traditionally used in pesto, it 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.
How would you describe the flavor of Genovese Basil?
It’s sweet with a mild spice and has subtle notes of clove and anise.
What does Genovese Basil look like, and how does it grow?
This variety grows upright and bushy, reaching about 24–30 inches tall. The leaves are almond-shaped, glossy, and roughly 2 inches long. As the season progresses, it develops slender spikes topped with white to pale lavender flowers.
When should I pick Genovese Basil?
Genovese Basil produces steadily throughout the season, especially with regular harvesting. You can begin picking once the plant is established, and the more you harvest, the more it grows. It’s slow to bolt, giving you a longer harvest window.
When is the best time to plant Genovese Basil and what are the best growing conditions?
The best time to plant Genovese Basil is in late spring, after the threat of frost has passed and the soil has warmed up. You can also start seeds indoors 6–8 weeks before the last expected frost and transplant them once they’re about 5–6 inches tall. Basil thrives in full sun—at least 6–8 hours daily—and grows best in warm, well-drained soil.
What are the common culinary uses for Genovese Basil?
This basil is best known for pesto but also great in tomato sauces, soups, stews, and vinaigrettes. Use it fresh to top pizza, mix into pasta, or pair with mozzarella and tomatoes in salads.
What’s the best way to store Genovese Basil after harvest?
To store fresh Genovese Basil short-term, wrap the leaves in a damp paper towel and place them in a sealed bag or container in the refrigerator. For long-term use, finely chop the leaves, pack them into ice cube trays, top with olive oil, and freeze—great for adding to cooked dishes. To dry the leaves, air dry them on a clean surface or use a dehydrator set to 95–115°F (35–46°C). You can also use a low-temperature oven. Once fully crisp, crumble the dried leaves and store them in a airtight container.
What nutrients does Genovese Basil provide?
Genovese Basil is a good source of vitamins A and K and also provides iron and calcium. It adds both nutrition and flavor to a wide range of meals.
Does Genovese Basil have any notable disease resistance?
Yes, Genovese Basil has partial resistance to Downy Mildew, a common basil disease. This makes it a more reliable option for gardeners in humid or wet climates.
James K. (verified owner) –
Super basil
Matthew Lykins (verified owner) –
Packaged well. Order came complete. Can’t wait to start growing them.
Mary Harrison (verified owner) –
5 star!
Mary Z. (verified owner) –
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