Genovese basil is perhaps the most famous sweet basil variety in the world. The best Genovese basil, known for its use in pesto, is said to be grown in western Genoa, Italy. Why is Genovese basil so special? Its round leaves are dark green and appear duller than those of its shinier cousin, common basil. The flavor is also “matter,” if that makes sense – the basil flavor is more concentrated and somehow less sweet. What is certain is that the Genoese take their beloved Baxaicò (as they call it) and their pesto very seriously; Genovese basil has even received 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 Height 40 cm Width 20 cm Container size Height 20 cm Width 20 cm Companion plant Tomatoes, peppers, oregano, parsley, garlic Chives, Alpine strawberries How to grow Open tab Sowing Indoor February-March Outdoor April-June Time of germination 5-10 days Harvest 40 -60 days spacing when sowing 1-3 cm; Depth 0,3 cm When thinned 3-5 cm Grows in sun Full sun to partial shade Soil Well-drained, light and moist soil Watering Regular watering, do not overdo it Fertilizing Light fertilizer Care Expert tip To promote a beautiful, bushy plant with lots of fragrant leaves Prune Plant this basil early and often by cutting off the top leaves. Cut off the flowers to prevent the leaves from becoming bitter. Supporting pollinators. Attracts bees and butterflies. PestsRepels aphids and mosquitoes. Improves the health of other plants (and people!).

Trim the leaves as needed. Because fresh basil wilts soon after harvest and loses both its color and fragrance, it is best to store basil in a glass of water and in a cool, dry, dark place. Use the leftovers from your recipes to make a refreshing herbal tea. Food Medicinal Properties Basil is refreshing and relaxing, stimulates the appetite and lifts the mood. How to eat: Take two cloves of garlic, a pinch of salt, a 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. Put them in a mortar in this order and crush them. Mash slowly until you are happy with the taste and consistency. Hey presto, that's pesto!