Basil Genovese
Regular price €3.00
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.
Details
Latin name
Ocimum basilicum
Name
Basil
Variety
Italiano Classico (Genovese)
Quantity
120 seeds
Plant size
Height 40 cm
Width 20 cm
Container size
Height 20 cm
Width 20 cm
Companion plant
Tomatoes, peppers, oregano, parsley, garlic chives, alpine strawberries
How to grow
Sowing
Indoor Feb-Mar
Outdoor Apr-June
Timing
Germination 5-10 days
Harvesting 40-60 days
Spacing
When sowing 1-3 cm; Depth 0,3 cm
When thinning 3-5 cm
Growing
Sunligth Full sun to partial shade
Soil Well-drained, light and moist soil
Watering Regular watering, not overdone
Feeding Light feeder
Caring
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.
Supporting
Pollinators
Attracts bees and butterflies.
Pests
Repels aphids and mosquitoes. Improves the health of other plants (and people!).
How to eat
Harvesting
Pinch out leaves as you need them. As fresh basil wilts and loses both its colour and fragrance soon after harvesting, it is best to keep basil in a glass of water and in a cool, dry, dark spot. Use any that is left over from your recipes for a refreshing herbal tea.
Eating
Medicinal properties Refreshing and relaxing, basil stimulates appetite and lifts the mood.
How to eat Take two cloves of garlic, a pinch of salt, one tablespoon of pine nuts, thirty leaves of Genovese Basil, six tablespoons of Parmesan cheese, two tablespoons of Pecorino cheese and half a cup of olive oil. Add them to a pestle and mortar in this order, pounding them together. Mash slowly until you are happy with the flavour and consistency. Hey presto, that’s pesto!
