Genovese basil has large (2”/5 cm) uniform dark green leaves with a strong basil flavour and aroma. The sweet and peppery flavour with hints of anise complements many Mediterranean dishes. This Italian classic is a favourite for pesto, bruschetta, and tomato-based sauces. Pinch out growing tips to encourage bushier plants and to delay flowering.
| Harvesting | Begin pinching stem tips when plants are 6" (15 cm) tall to promote leaf production. Every two weeks, cut stems just above a leaf node. Do not remove more than one third of a plant’s foliage at one time. If plants go to flower, cut them back to one-third; they may re-sprout tender leaves. To keep blooms from forming, just pinch the growing tips every week, which will encourage branching and more leaves. |
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| Storing | Store fresh, leafy stems in a jar of water (unrefrigerated) for a few days; change the water daily. To dry leaves, spread in a well-ventilated, shady area until dry and then store in airtight containers out of direct sunlight. |
| Maturity | 80 days |
| Height | 18 - 24” (46 - 61 cm) |
| Spacing | 10 - 12” (25 - 30 cm) |
| Light | Full Sun |
| Soil | Rich, organic and well draining |
| pH Range | 6.0 to 7.0 |
| Watering | Keep soil moist not wet; overwatering will encourage root diseases |
| Fertilizing | Balanced fertilizer at time of planting; side-dress to encourage continued growth |
| Nutrients Required | Nitrogen = high, Phosphorus = moderate, Potassium = moderate |
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