Genovese Basil

Ocimum basilicum Genovese

Seeds per pack ~ 200

Germination: 92% (Packed for 2026)

Origins and History:
Genovese Basil, an heirloom variety of Ocimum basilicum, traces its origins to the Liguria region of northwestern Italy, particularly around the city of Genoa. This aromatic herb has long been associated with traditional Italian cuisine, especially pesto Genovese, a classic sauce native to the area. Over centuries, Genovese Basil became prized for its distinctive aroma and large, tender leaves, making it the gold standard among basil varieties grown by Italian farmers and gardeners worldwide. Its heritage reflects centuries of careful selection for flavor, fragrance, and leaf quality.

Appearance and Characteristics:
Genovese Basil is a vigorous annual herb that grows 18 to 24 inches tall with lush, dark green, slightly cupped leaves that are smooth and oval-shaped, measuring up to 3 inches long. The plant produces white flower spikes in midsummer, though many gardeners pinch these off to encourage continued leaf production. It is known for its rich, sweet fragrance with hints of clove and anise, making it a sensory highlight in both gardens and kitchens.

Culinary Uses:
This heirloom variety is central to Mediterranean and Italian cooking. Its tender, aromatic leaves are the key ingredient in authentic pesto, combining beautifully with olive oil, garlic, pine nuts, and Parmesan cheese. Genovese Basil is also widely used fresh in salads, tomato dishes, caprese platters, and sauces, or added as a finishing herb to soups and stews. Because its essential oils are delicate, it is best added at the end of cooking to preserve its full flavor.

Growing Tips (Vegetation Zones and Sowing Depth):
Genovese Basil thrives in warm, sunny conditions and grows best in USDA Hardiness Zones 4 through 10. It prefers well-drained, fertile soil with a pH between 6.0 and 7.5. Sow seeds directly outdoors after the danger of frost has passed, or start them indoors 4 to 6 weeks before transplanting. Plant seeds about ¼ inch deep, spacing seedlings 10 to 12 inches apart. The plant flourishes in full sun and requires consistent moisture without waterlogging.

Dates to Maturity:
Seeds germinate within 5 to 10 days under warm conditions (70–75°F). Plants reach full maturity in approximately 60 to 75 days after transplanting, at which point leaves are abundant and most flavorful.

Harvesting Guidance:
Begin harvesting when plants are about 6 to 8 inches tall by pinching off the top leaves and stems, encouraging bushier growth. Avoid removing more than one-third of the plant at a time. Frequent harvesting before flowering maintains leaf quality and prolongs the productive season. For preservation, Genovese Basil can be air-dried, frozen, or pureed in oil for long-term storage, though many chefs prefer using it fresh for the most intense flavor and aroma.