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This annual heirloom herb is highly treasured in its homeland of Italy. Pesto alla Genovese, a traditional European favorite, is only authentic if made with this variety. The leaves of Genovese Basil are smaller than those of Sweet Basil, but they are more aromatic and flavorful and will re-grow quickly after pruning. The pretty pinkish-white flowers are enchanting in any traditional or container garden, but you will want to pinch them off quickly to encourage continued leaf growth. Don't discard these flowers – try them in a salad for a real burst of flavor. You should get 7-8 cuttings per season. This basil is best when eaten fresh, but it will hold up well when frozen. Seeds can be dried and ground to use as a seasoning, but drying the leaves isn't encouraged; when the aromatic oils in the leaves dry out, they lose much of their flavor.
Days To Maturity: 68-78
- Sow seeds ¼"deep 6-8 weeks before last frost.
- Seeds germinate in 7-14 days at 70-85°F.
- Thin to 8-12" apart when seedlings are 3-5" tall.
- Grow in full sun and sandy soil.
- Pinch to encourage branching.
- In long season areas, sow outdoors when soil is thoroughly warm.
- Basil is extremely sensitive to cold and dies at first hint of frost.
- To dry, cut stems just before small flowers open, hang upside down in cool, dry place.
What's In The Package: Approximately 50 seeds per packet.