The aroma of basil is the essence of summer, evoking mouth-watering images of flavorful salads, just-picked vegetables, and wonderful pastas enhanced by its distinctive flavor. Genovese is a variety from Italy, traditionally used to make classic pesto. Basil has also been used by cooks around the world with fresh and cooked vegetables, in salads, with meats, seafoods, eggs, and cheeses, in soups and breads, and to season vinegars and oils. In a warm, south window, basil can grow inside during the winter! It is easy to grow in containers. (Harvest often to keep these 18Ôø? plants compact and encourage new leaf production.) This packet contains enough seed to plant one 40-foot row or 3 successive plantings of 13-foot rows.
For a larger packet of Basil Genovese Italian Organic, click here.
When to plant outside: Spring, 1-3 weeks after average last frost date and when soils are warm.
When to start inside: 6-8 weeks before transplanting outside.
Special Germination Instructions: Easy to grow from seed. Must have warm soil temperatures. Wait to plant until nighttime temperatures are above 50 degrees.
Sucessive Plantings Recommended. Every 3 or 4 weeks after initial planting.
Harvesting Basil leaves should be harvested before the plant flowers. The young, top leaves taste the best and should be used fresh. The older leaves may be used for vinegar and pesto. To harvest most of the plant, cut the main stem, leaving at least 3 pairs of leaves near the ground Ôø? plant will regrow and produce additional leaves. (You can prolong the harvest period by pinching off flower buds to maintain flavor.) If there is any chance of temperatures dropping to 32 degrees, harvest crop immediately. The best time to harvest any herb is in the morning, after the dew dries, but before it gets too warm. Alternatively, you could harvest in the early evening.
(For additional information about basil including a great pesto recipe, click here.).