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Genovese Basil
If you're going to grow one basil — make it Genovese. This is the variety that built pesto's reputation: large, tender, intensely aromatic leaves with the complex, sweet-spicy fragrance that defines Ligurian cooking. Vigorous and productive, Genovese rewards regular harvesting and warm sunshine with an abundance of the finest culinary basil you can grow anywhere.
HISTORY & HERITAGE: Genovese basil (Ocimum basilicum) is the variety designated for authentic pesto alla Genovese under Italy's Protected Denomination of Origin (PDO). The Ligurian town of Pra', west of Genoa, is considered the birthplace of the finest Genovese basil — centuries of selection producing a leaf with a flavor considered unmatched anywhere else.
CULINARY TIPS: For true pesto alla Genovese, use a mortar and pestle — a blender's heat bruises the leaves and bitters the flavor. Combine with Parmigiano-Reggiano, Pecorino, garlic, pine nuts, and excellent olive oil. Beyond pesto, perfect for caprese, layering on pizza, tearing over pasta, or infusing into butter. Never refrigerate fresh basil.
GROWING GUIDE: Start indoors 4-6 weeks before last frost, or direct sow after soil has thoroughly warmed. Full sun, 6-8 hours minimum. Pinch flower buds regularly to prolong the leafy harvest. Harvest frequently, always cutting just above a leaf node. Excellent in containers. Days to maturity: 60-70 days.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.
HISTORY & HERITAGE: Genovese basil (Ocimum basilicum) is the variety designated for authentic pesto alla Genovese under Italy's Protected Denomination of Origin (PDO). The Ligurian town of Pra', west of Genoa, is considered the birthplace of the finest Genovese basil — centuries of selection producing a leaf with a flavor considered unmatched anywhere else.
CULINARY TIPS: For true pesto alla Genovese, use a mortar and pestle — a blender's heat bruises the leaves and bitters the flavor. Combine with Parmigiano-Reggiano, Pecorino, garlic, pine nuts, and excellent olive oil. Beyond pesto, perfect for caprese, layering on pizza, tearing over pasta, or infusing into butter. Never refrigerate fresh basil.
GROWING GUIDE: Start indoors 4-6 weeks before last frost, or direct sow after soil has thoroughly warmed. Full sun, 6-8 hours minimum. Pinch flower buds regularly to prolong the leafy harvest. Harvest frequently, always cutting just above a leaf node. Excellent in containers. Days to maturity: 60-70 days.
LIMITED RELEASE — Available exclusively in our signature cello packets, each featuring a mailable postcard with original botanical artwork.