Genovese basil is from the Genoa area of Italy, the pesto capital of the world. The leaves are larger than sweet basil and has a more bushy growth. The flavour is pungent, slightly spicy, and very aromatic. ‘Genovese’ is the classic basil for pesto and tomato-based dishes. The sweet, large, dark-green leaves grow up to 2 inches long, and the plant is slow to go to seed in the heat. In the summer it blooms with spikes of pale-pink or purple flowers.
Ocimum basilicum ‘Genovese’
When to Sow: Spring
Light conditions: Full sun to partial shade
Uses: Culinary, beverage, aromatic
Ease of Germination: Very easy
Basil is very easy to grow. Germination takes approximately 1 week. Prefers full-sun. Rich, moist, well-drained soil. Bury seeds .5 cm deep ¼”. For best germination results grow indoors in sterilized soil; black earth/peat moss mixture. Keep soil moist, but never soggy. Transplant outside after risk of frost. Rows 30-90 cm/12-36” apart.
How to Harvest Basil
Once it is over 2″ in height you can start pinching the stem it back at the internodes, so that it encourages a more bushy growth. Don’t let it come to flower as it will lessen the flavour quality of the leaves greatly, as well as shorten the life span of the plant.
Homegrown Herbs: A Complete Guide to Growing, Using, and Enjoying More than 100 Herbs.
All New Square Foot Gardening, Second Edition: The Revolutionary Way to Grow More In Less Space.