Organic Heirloom Genovese Basil Seeds (20)
Genovese basil is a preferred variety of sweet basil, not only because of its large, sweet leaves, but it is also slow to bolt in extreme heat and does not become bitter with age. Like other basil varieties, Genovese basil plants prefer a site with rich, fertile soil and at least six hours of sunlight each day. It is best to create a nutrient-rich bed for basil plants than to plant them in poor soil and rely on fertilizers to feed them. Fertilizers can negatively affect the flavor, scent and potency of basil plants. Genovese basil growing requirements are the same as any basil plant. Seeds should be sown indoors four to six weeks before the last expected frost date for your area. Genovese basil plants should germinate in about 5-10 days but plants should not be placed outdoors until daytime temperatures remain steadily in the 70 F. (21 C.) range. Genovese basil plants also are excellent for use in containers. In older times, basil was planted in window boxes or windowsill pots to keep flies out.
This is the classic Italian basil, and the crucial ingredient for pesto! Large, dark green leaves are tender, delicious, and aromatic. This plant loves warm weather, so be sure to wait until all danger of frost has passed before planting. Does beautifully in containers. Slow to bolt as long as you regularly pinch the blooms. Once it has bolted, use the flowers as garnish for salads, pasta, and drinks.
Best basil for Italian pesto.
This Italian variety has extremely tender, fragrant, extra-large, dark green leaves and is superb for pesto. Start early indoors or outside after all danger of frost.
Genovese basil (in Ligurian language baxaicò or baxeicò) is a cultivar of Ocimum basilicum (sweet basil). It is one of the most popular basils for culinary use, particularly for its use in pesto, the traditional Genoese sauce. The name "Basilico Genovese" is protected by the European Union with the Denominazione di Origine Protetta certification. Genoese basil is produced in the provinces of Genoa, Savona and Imperia.
The best genoese basil is said to be grown in Prà, a western delegation of the city of Genoa. The nearby presence of a large steel mill from the 1950s to the 1980s threatened the cultivar, said to be necessary to produce the "real" genoese pesto. Now the threat is mostly gone with the dismissal of the mill and the conversion of the remaining lines to less polluting productions.