Genovese Basil is the classic Italian culinary basil, prized for large, sweetly aromatic green leaves and generous leaf production in warm growing conditions. This packet contains 1,000 non-GMO, heirloom seeds. Its fragrant foliage brings a fresh, sweet-herbal character to traditional pesto, Caprese salads, pasta, pizza and tomato sauces. Brush past a plant in your garden and the familiar basil aroma invites you to pick a handful for dinner.

Grow Genovese in a warm, sunny bed or a container with good drainage. Regular harvesting above leaf nodes encourages branching, helping you maintain a bushy supply of tender leaves. Use the leaves fresh for their brightest aroma, adding them near the end of cooking rather than simmering them for long periods. For a larger harvest, turn freshly picked leaves into pesto and freeze portions for meals later in the year. Basil is a frost-sensitive, warm-season herb; harvest opportunities depend on your local climate and care.

Germination Rate: 85%. Test Date: 8/25. OSI.

Culinary Uses

• Classic Pesto: Blend harvested Genovese leaves with pine nuts, Parmesan, garlic and olive oil for a flavorful sauce for pasta, vegetables or bread.
• Caprese Salad: Layer fresh leaves with ripe tomatoes and fresh mozzarella, then finish with olive oil and seasoning.
• Pizza and Pasta: Tear leaves over finished dishes after cooking to preserve their fresh aroma and sweet flavor.
• Soups and Sauces: Add leaves near the end of cooking to brighten tomato sauces, minestrone and other savory dishes.
• Sandwiches and Dressings: Add fresh leaves to sandwiches or blend a small amount into a dressing prepared for immediate use.
• Preserving: Freeze fresh pesto or chopped basil in small portions. Fresh herb-and-garlic mixtures in oil are perishable, not shelf-stable preserves.

Medicinal Uses

Basil has a history in traditional herbal practices, including aromatic infusions and preparations. Traditional use does not establish medical effectiveness. This product is sold as culinary herb seed and is not intended to diagnose, treat, cure or prevent disease. Consult a qualified healthcare professional before using basil medicinally, especially if pregnant, nursing, taking medication or managing a health condition.

Growing Directions

• Sunlight: Grow Genovese basil in full sun, generally with 6 to 8 hours of direct light daily.
• Soil: Use well-drained soil amended with compost. Containers need drainage holes; avoid leaving roots in standing water.
• Planting: Start indoors 4 to 6 weeks before the last frost or direct sow outdoors after frost danger has passed and soil is warm. Sow approximately 1/4 inch deep and keep the seedbed evenly moist.
• Transplanting: Harden seedlings off gradually before planting outdoors. Protect young plants from cold nights.
• Spacing: Space plants approximately 12 to 18 inches apart for bushy growth and good airflow.
• Watering: Keep soil evenly moist without saturating it. Water at the base to help keep leaves dry; containers may need more frequent checks.
• Fertilizing: Feed lightly with compost or a balanced fertilizer according to label directions and soil needs.
• Harvesting: Begin picking once plants are established. Cut stems just above a pair of leaves to encourage branching, leaving enough foliage for continued growth.
• Flowering: Pinch flower buds when prioritizing tender leaf production. Leave selected flowers for visiting pollinators or seed saving if desired.

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• Veteran-Owned: Supplying premium seeds since 2009.
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• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Order Genovese Basil Seeds Today

Grow fragrant Genovese basil for fresh Italian cooking, homemade pesto and garden-to-table meals.

Important Disclaimer

• Herbal Use Disclaimer: Traditional herbal-use information is educational and is not medical advice.
• Variety Disclaimer: Leaf size, growth, flavor and maturity vary with climate, soil and care.
• Seed Storage: Store seeds in a cool, dry, dark location. An airtight container helps protect seeds from moisture.
• Planting Guidance: Basil is a warm-season herb. Protect plants from cold and consult local growing guidance for planting dates.
• Planting Seeds: Culinary uses refer to harvested leaves, not direct consumption of seeds from this packet.

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Fresh Genovese Basil Pesto Pasta

Make this fragrant pasta with harvested Genovese basil leaves, not the planting seeds in this packet. Serves 4. Prep time: 15 minutes. Cooking time: approximately 10 to 12 minutes, depending on the pasta.

Ingredients

• 12 ounces linguine or other pasta
• 2 cups loosely packed fresh Genovese basil leaves
• 1/3 cup pine nuts
• 1 small garlic clove, peeled
• 1/2 cup finely grated Parmesan, plus extra for serving
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• Up to 1/2 cup reserved pasta cooking water, as needed
• Fresh basil leaves and a few pine nuts, optional, for garnish

Directions

1. Rinse harvested basil under cool running water and dry thoroughly. Remove tough stems.
2. Bring a large pot of water to a boil. Cook pasta according to package directions until just tender. Reserve 1/2 cup cooking water before draining.
3. While pasta cooks, pulse basil, pine nuts and garlic in a food processor until finely chopped. Add Parmesan, lemon juice, salt and pepper.
4. With the processor running briefly, drizzle in olive oil until a textured pesto forms. Scrape down the sides as needed and avoid overprocessing.
5. Transfer drained pasta to a bowl off the heat. Toss with the pesto, adding reserved cooking water a tablespoon at a time until the sauce coats the pasta.
6. Serve immediately with extra Parmesan and optional basil and pine nut garnish.

Options and Storage

• Alternative nuts: Replace pine nuts with walnuts if suitable for your household. The recipe contains dairy and pine nuts; pasta commonly contains wheat.
• Vegetable addition: Fold in halved cherry tomatoes or cooked green beans just before serving.
• Refrigeration: Refrigerate pesto and pasta within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3 to 4 days. Reheat pasta leftovers to 165°F.
• Freezing pesto: Freeze extra pesto promptly in small portions. This fresh basil-and-garlic oil mixture is not suitable for room-temperature storage or home canning.

Growing a Doomsday Garden by David Schulze