Genovese Basil is perhaps the most famous sweet basil variety in the world. Known for its use in pesto, the best Genovese Basil is said to be grown in western Genoa, Italy. So, why is Genovese Basil so special? Its round leaves are dark green and appear more matte than those of its shinier cousin, Common Basil. The taste is also more ‘matte’, if that makes sense – the basil flavour is more concentrated and is somehow less sweet. What is certain is that Genoese people take their beloved baxaicò (as they call it) and their pesto very seriously; Genovese Basil has even gained DOP (Protected Designation of Origin) status from the Italian Government.
Includes 120 seeds
Germination 5-10 days
Harvesting 40-60 days
When sowing 1-3 cm; Depth 0,3 cm
When thinning 3-5 cm
Sunligth Full sun to partial shade
Soil Well-drained, light and moist soil
Watering Regular watering, not overdone
Feeding Light feeder
Expert tip To promote a nice bushy plant with lots of scented leaves, prune this basil early and often by pinching off the upper set of leaves. Cut the flowers off to prevent the leaves from becoming bitter.
Attracts bees and butterflies.
Repels aphids and mosquitoes. Improves the health of other plants (and people!)