Piccolo- Italiano Classico Basil 120 seeds (Genovese)

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Genovese Basil is perhaps the most famous sweet basil variety in the world. Known for its use in pesto, the best Genovese Basil is said to be grown in western Genoa, Italy. So, why is Genovese Basil so special? Its round leaves are dark green and appear more matte than those of its shinier cousin, Common Basil. The taste is also more ‘matte’, if that makes sense – the basil flavour is more concentrated and is somehow less sweet. What is certain is that Genoese people take their beloved baxaicò (as they call it) and their pesto very seriously; Genovese Basil has even gained DOP (Protected Designation of Origin) status from the Italian Government.

LATIN NAME
Ocimum basilicum

NAME
Basil

VARIETY
Italiano Classico (Genovese)

QUANTITY
120 seeds

PLANT SIZE
Height40 cm
Width20 cm

CONTAINER SIZE
Height20 cm
Width20 cm

COMPANION PLANT
Tomatoes, peppers, oregano, parsley, garlic chives, alpine strawberries

SOWING
IndoorFeb-Mar
OutdoorApr-June

TIMING
Germination5-10 days
Harvesting40-60 days

SPACING
When sowing1-3 cm; Depth 0,3 cm
When thinning3-5 cm

GROWING
SunligthFull sun to partial shade
SoilWell-drained, light and moist soil
WateringRegular watering, not overdone
FeedingLight feeder

CARING
Expert tipTo promote a nice bushy plant with lots of scented leaves, prune this basil early and often by pinching off the upper set of leaves. Cut the flowers off to prevent the leaves from becoming bitter.

SUPPORTING
Pollinators
Attracts bees and butterflies.
Pests
Repels aphids and mosquitoes. Improves the health of other plants (and people!).

HARVESTING
Pinch out leaves as you need them. As fresh basil wilts and loses both its colour and fragrance soon after harvesting, it is best to keep basil in a glass of water and in a cool, dry, dark spot. Use any that is left over from your recipes for a refreshing herbal tea.

EATING
Medicinal propertiesRefreshing and relaxing, basil stimulates appetite and lifts the mood.
How to eatTake two cloves of garlic, a pinch of salt, one tablespoon of pine nuts, thirty leaves of Genovese Basil, six tablespoons of Parmesan cheese, two tablespoons of Pecorino cheese and half a cup of olive oil. Add them to a pestle and mortar in this order, pounding them together. Mash slowly until you are happy with the flavour and consistency. Hey presto, that’s pesto!

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Type: Garden

Piccolo- Italiano Classico Basil 120 seeds (Genovese)

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