Growing Non-GMO Genovese Basil Herb Garden Seeds
How to Grow Genovese Basil Herb from Seed
Basil is a warm-weather crop grown both indoors and out. For earliest starts, begin indoors 6-8 weeks prior to final frost. Plant 4-6 seeds .25" deep per cell or 3-4" apart in the garden in moderately moist, well-drained soil in full sun. Germinates in 5-10 days, thinning back to 1-2 plants per pot or every 9-12" in the garden as true leaves establish. Harden off seedlings if transplanting outside. Harvest, prune, and pinch regularly to encourage growth.
Keep soil moist but not saturated as basil is susceptible to overwatering, mildew, and mold.
Genovese Basil in the Herb Garden
Basil plants are popularly grown indoors just as readily as they are planted outdoors in containers, planters, and the garden bed. Most varieties of basil are native to the reliably wet, humid tropics of southeast Asia and Africa and still require the same consistently moist conditions for a flavorful and booming harvest.
A member of the mint family, culinary basil grows, habits, and looks very similar to garden mint. Yet unlike mint, the basil plant has more diverse varieties in color and flavor such as Cinnamon, Lemon, Licorice, and Spicy. Native to much of Asia, basil thrives in many temperate climates with regular moisture and no extremes in heat or cold.
As basil is a natural insect repellent, this larger-sized basil variety also makes an ideal companion plant. Place your Genovese Basil in a container near your tomatoes in the summer for bold flavor, better growth, and to help prevent pests.
Harvesting Genovese Basil Herb
Pruning the plants before they set flowers will keep the plant producing fresh leaves throughout the season. Prune about once a month. A shot of liquid nitrogen fertilizer, at pruning time, if your soil is not particularly fertile, will help the plants recover. Eat basil often and dry or freeze leaves throughout the summer. Make your final harvest before the first frost of fall, as the plant will not survive the cold.
Vigorous, tall-growing, large-leaved basil is a must in any pesto. Can grow up to 2' tall with leaves 1-2" wide. During the summer when we have a surplus of basil we will make our pesto, freeze it in ice cube trays and then remove them to store in a freezer container. This is a perfect way to get pesto even during the dreariest days of winter.
About Genovese Basil Herb Seeds
Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region. AL, GA, KY, LA, MS, NC, SC, TN
Sarah @ Super Herbs.net says...
"Ocimum basilicum 'Genovese' is an annual native to India, Africa, and Asia. One of the most popular herbs, it is now cultivated in all temperate climates throughout the world. Of all the basils to grow, and there are about 150 varieties, Genovese basil is one of the best because it yields 7 to 8 cuttings and makes the best pesto."
"Try a cup of basil tea as an after dinner drink to aid digestion and expel gas. Basil tea is also good for stomach cramps and vomiting. An extract from the seeds has been shown to have an antibacterial effect. Combine it with wood betony and skullcap for nervous conditions or with elecampane and hyssop for coughs. Rub leaves on insect bites to reduce itching."
As basil has many different types, Genovese Basil is a sweet cultivar that grows large dark-green leaves and is one of the most diverse and popular basil types when it comes to cooking. This essential basil is native to an Italian region called Genoa and is often used in pestos, tomato pastas, Caprese salads and pizza.
Genovese Basil matures as a compact bush with vigorous growth"producing a bold licorice spice mixed with sweet flavor, as it thrives with regular moisture. Genovese Basil is used for many medicinal benefits, such as treating depression with its strong scent and oils, aiding inflammation, and even helping fight fevers.
