Basil Italian Genovese Organic Heirloom Seed

Ocimum basilicum

Item #6027

Annual. There is nothing like the aroma of basil in the summer! This is the true, Italian pesto basil from the Genoa area of Italy, pesto capital of the world. Italian Genovese has a particularly strong fragrance and flavor, making it excellent for almost any basil dish, especially pesto (classic pesto recipe printed inside packet). Edible flowers add charm to salads. A good container variety — grow basil indoors in the winter, in a warm, sunny location.

This packet plants eight 10 foot rows.

Annual

Full sun

18”-24” tall 10” wide

Days to Emerge: 5-10 days

Seed Depth: 1/4”

Seed Spacing: A group of 4 seeds every 6”-12”

Thinning: When 2” tall, thin to 1 every 6”-12”

When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Basil is very sensitive to frost.

When to start inside: 6 to 8 weeks before planting outside. Successive sowings: Recommend 3 or 4 successive sowings every 3 weeks after initial sowing.

Special sowing instructions: Easy to grow from seed. Must have warm temperatures; wait to sow until nighttime temperatures are above 50° F.

Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32° F, harvest crop immediately; basil is very frost sensitive.

Artist: Donna Clement

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$1.89

Item #6027

1.50 grams

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