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• 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.