Botanical Name: Ocimum basilicum
Native: Probably Africa, but in cultivation for so long that it cannot be verified.
Hardiness: Frost-sensitive annual
Plant Dimensions: 18"–24" tall, 10" wide
Variety Information: Large, dark green almond-shaped leaves. This is the true Italian pesto basil from the Genoa area of Italy, pesto capital of the world.
Exposure: Full sun to part shade
Attributes: Good for Containers
When to Sow Outside: 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F, ideally 65°–85°F. Successive Sowings: We recommend 3 or 4 successive sowings every 3 weeks after initial sowing.
When to Start Inside: RECOMMENDED. 4 to 6 weeks before transplanting outside. Transplant when your nighttime temperatures are above 50°F.
Days to Emerge: 5 – 10 Days
Seed Depth: ¼"
Seed Spacing: A group of 2 seeds every 12"
Row Spacing: 12"
Thinning: When 2" tall, thin to 1 every 12"
Harvesting: Basil flavor is best before the plant flowers. Harvest up to 1/3 of the plant at a time, leaving enough for the plant to be healthy and keep producing. Harvest prior to a frost; basil is very frost sensitive.
Italian Genovese Basil Seeds Reviews
Grows Like A Weed
Good in containers
This basil did great in our Northwest island garden
Wow Wow Wow
Best basil ever!
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