

Basil - Genovese
$3.29
Packed in Resealable Long Life MylarMoisture Proof Packets10+ Year Survival Seed Viability
Category: Herb
Type: Basil
Variety: Genovese
Family: Lamiaceae
Botanical Name: Ocimum Basilicum
Hardiness Zones: 2,3,4,5,6,7,8,9,10,11
Growing Difficulty: 3
Soil PH: 6.0 – 6.5
Fertilizer Requirements: 14-14-14
Soil Type: Moist, Well-Draining
Germination (days): 5 – 14
Soil Temp for Germination: 70°F
Lighting Conditions: Full Sun
Days to Maturity: 60 – 90
Planting Depth: 1/4”
Distance Apart (in row): 6-10”
Row Spacing: 30-36”
Sowing Instructions
DIRECT SOW AFTER DANGER OF LAST FROST
Starting Indoors
6-8 WEEKS BEFORE DANGER OF LAST FROST
Growing Tips
Genovese Basil prefer to grow in rich, fertile soil with at least six hours of sunlight per day. It is best to grow in a rich compost instead of fertilizer, as Basil will become bitter and less potent when grown with artificial fertilizers.
Perennial in zones 10 and above.
Culinary Uses
Genovese Basil is commonly used as an herb in many Italian and Mexican dishes. You will find a variety of uses to flavor pesto, caprise salad and many other dishes that would be complimented by large fresh basil leaves.
Medicinal Uses
Basil is often used in medicine to treat digestion and liver problems. It can help to detoxify the body and works as a natural anti-inflammatory and anti-depressant.
Headache and migraine sufferers also praise the Basil plants healing ability. Basil is also commonly used to treat wounds and skin conditions.
Harvesting Crops
Continually pinch fresh leaves off the Basil plant to encourage a bushier production and prevent it from flowering too soon. You can harvest basil plants continually through the summer months if properly maintained.
Harvesting Seed
Allow the Basil to bolt and begin flowering. At this point, the basil plant will stop producing new leaves and the energy used will be to produce new flowers and seeds.
The seeds are found in the spent flower head. It is best to use a fine colander, as the basil seeds are very small. Cut off the spent flower heads and allow them to dry for several days in a warm dry location.
Crush the flower heads over the colander and pick out the flower remnants to be left with just seeds.

Basil - Lemon
$3.59
Packed in Resealable Long Life MylarMoisture Proof Packets10+ Year Survival Seed Viability
Category: Herb
Type: Basil
Variety: Lemon
Family: Lamiaceae
Botanical Name: Ocimum Basilicum
Hardiness Zones: 5,6,7,8,9,10
Growing Difficulty: 3
Soil PH: 5.5 to 7.5
Fertilizer Requirements: 14-14-14
Soil Type: Moist, Well-Draining
Germination (days): 8 – 14
Soil Temp for Germination: 70°F
Lighting Conditions: Full Sun
Days to Maturity: 60 – 90
Planting Depth: 1/4”
Distance Apart (in row): 6-10”
Row Spacing: 30-36”
Sowing Instructions
DIRECT SOW AFTER DANGER OF LAST FROST
Starting Indoors
6-8 WEEKS BEFORE DANGER OF LAST FROST
Growing Tips
Lemon Basil, much like other Basil varieties prefer to grow in rich, fertile and loose soils. Do not allow plant to flower until after harvesting is completed. Once the plant flowers, the leaves will become dry and leathery in texture.
Culinary Uses
Lemon Basil is common in Indian cuisine but has become even more popular in many other recipes around the world. In Laos, it is used extensively in soups, stews, curries and many stir-fried dishes. Great when used in baked goods and to accent flavors in cookies, cakes and other desserts.
Medicinal Uses
Lemon Basil shares many of the same medicinal properties that Genovese Basil and other "Sweet Basil" varieties are thought to have.
Harvesting Crops
Continually pinch fresh leaves off the Basil plant to encourage a bushier production and prevent it from flowering too soon. You can harvest basil plants continually through the summer months if properly maintained.
Harvesting Seed
Allow the Basil to bolt and begin flowering. At this point, the basil plant will stop producing new leaves and the energy used will be to produce new flowers and seeds.
The seeds are found in the spent flower head. It is best to use a fine colander, as the basil seeds are very small. Cut off the spent flower heads and allow them to dry for several days in a warm dry location.
Crush the flower heads over the colander and pick out the flower remnants to be left with just seeds.