Genovese is the quintessential Italian pesto basil. With a strong, slightly sweet flavor that is perfect for grinding up onto fresh pesto, sauces, or right into pasta. It was first bred in northwest Italy, and the Genoa region is still overflowing with this traditional variety today. It is easy to grow and does very well indoors as well as outside. Grow it for the true, authentic Italian experience! This is what most people imagine when they picture basil.
Basil: Basil has a long history (more than 5000 years!!) of serving up great flavor around the world. It may have originated in India or Southern Asia but its widespread use and ease of growing has obscured its origin story. Harvest this annual herb by trimming the stems of just above a set of leaves. This will allow a new set of stems to grow below the wound.
Growing Tips: Basil loves the summer heat, but be sure to give it enough water. I like to make sure that the soil surface doesn’t dry out completely by adding a light mulch over top. In general, plant them 8 to 12 inches apart in the garden for longer lived plants that will last until the first cold nights. You can plant them a little tighter together in a pot but they just might last as long.