Genovese Basil is a slow-to-bolt, Italian variety with large, aromatic leaves. Great for sauces, pestos and pizzas! Ocimum basilicum. 70 days to maturity.
Genovese Basil is an Italian basil variety with large leaves that work great for making sauces and pestos. This variety produces plants that average 24-30" tall and are slow to bolt. The leaves are very aromatic and are also a favorite for using on Neapolitan pizzas.
Genovese Basil can be harvested multiple times throughout warm-growing season. Continue to pluck the blooms for continual production. Be sure to harvest only one-third of the leaves on a plant at one time. This will ensure that the plant has plenty of leaves remaining for continued production. Basil grows best when it has consistently moist soil without any prolonged periods of drought. The aroma from basil leaves can also serve as a pest deterrent in the garden, repelling common garden pests like aphids and hornworms.
Genovese Basil may be direct-seeded or transplanted, although we recommend transplanting. If direct seeding, use a walk-behind seeder and plant densely along the row. We suggest using a modified #1 or #2 plate for direct seeding basil. As always, seed plate holes should be modified to fit the size of seed being used. For large, full-sized plants, thin to one plant every 4″ along the row. Transplanting is our preferred method of planting basil. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Basil transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Genovese Basil Planting Information
Planting Method: direct seed or transplant
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: 1/2"
Row Spacing: 18″
Days to Maturity: 70
Disease Tolerance: None