Basil – Genovese

Ocimum basilicum – Genovese

• Growing Temp 70°F – 90°F

• Days to Maturity 60-90 days

Classic Italian basil with rich aroma and flavor: Genovese Basil is a staple herb known for its large, dark green leaves and intense fragrance. It is easy to grow in warm climates, thriving in full sun and well-draining soil. This variety is essential for making pesto and pairs well with tomatoes, pasta dishes, and salads, making it a must-have for culinary enthusiasts.

Direct Sowing: Plant basil seeds directly outdoors after the last frost when soil temperatures stay above 70°F. Sow seeds 1/4 inch deep, spacing them 10–12 inches apart in rows 18 inches apart. Keep the soil evenly moist but not waterlogged. Germination occurs within 5–10 days. Thin seedlings once they are a few inches tall to promote airflow and prevent overcrowding. Pinch off early flower buds to encourage leafy growth. Harvest leaves regularly to keep the plant producing fresh foliage.

Early Sowing for Seedlings: For an early start, sow basil seeds indoors 4–6 weeks before the last frost. Use seed trays or small pots with a light potting mix and plant seeds 1/4 inch deep. Keep the temperature around 70–75°F and provide plenty of light for healthy growth. Once seedlings have two sets of true leaves and outdoor temperatures are warm, harden them off before transplanting. Space transplants 10–12 inches apart in a sunny location with fertile, well-draining soil. Water regularly and mulch to retain moisture.

Harvesting: Begin harvesting once plants reach 6–8 inches tall. For best flavor, pick leaves in the morning when essential oils are strongest. Snip leaves or cut stems just above a leaf node to encourage new growth. Regular harvesting prevents flowering and keeps the plant productive throughout the season. If flowers appear, pinch them off to maintain leaf production and enhance the basils flavor.