Basil – Genovese

Sweet Basil.
Large aromatic dark green 3 inch leaves have a sweet clove like aroma and flavor. By spring small white flowers are produced on spikes. Outstanding for tomato sauce, pesto, salads, dressings, meat dishes. It is famous for making the best Italian pesto. It is uniform and tall. Also can be used for flavoring vegetables, tomato dishes, soups, stews, spagetti, and many other dishes. This herb is wonderful either fresh or dried. Grows well in the garden or in the kitchen in a container. It makes an attractive pot plant. It’s beautiful foliage has made it an attractive addition to the home landscape.
Sowing: Direct sow 1/4-1/2 inch deep. Sow direct from early spring after danger of frost to mid-summer. Plant in full sun. Keep moderately moist while germinating. Can also be grown indoors in pots.
Germination: 7-21 days Spacing: 10-12 inches Height: 12-24 inches
Moisture: Normal Days to Maturity: 68-74 Light: Full Sun
Care information: For fresh use wait six weeks from planting to begin harvesting the leaves. Make the final harvest before the first frost in the fall. For dry use: harvest leaves just before the plant produces flowers. Pinching back new growth will encourage bushy plants. Also, remove flower before seed matures. Grown near or with tomatoes, basil will enhance their growth and improve the flavor. Cut stem just before flowers open, strip leaves and use fesh, or dry on a tray in a dark, airy place. Store dried leaves in an air tight container. Leaves may also be frozen.
Sweet Basil.
Ocimum basilicum
Annual