866.229.0927
9am - 9pm EST | 7 Days/Week


  Home > Heirloom Seeds > Heirloom Herb Seeds >

  Basil: Genovese (1g, 500 seeds)
Genovese Basil Heirloom Herb Seeds | Grow Genovese Basil


 
 



Our Price: $1.79


Availability: Ships in 1 business day
Product Code: 21GENOVESE
Qty:

Description More Information
 
Genovese Basil is widely regarded as the best for pesto and garlic-flavored dishes. Plants grow 20 to 30” and may yield up to 7 or 8 cuttings each! Medium dark green leaves average 2 to 3” in length and have a strong spicy fragrance and taste.

Slow to bolt! Average: 68 days


Detailed planting instructions:

Plant basil in fertile soil in a spot that gets direct sun for at least 6 hours per day. Pinch the tip from the center shoot of basil after it has grown for 6 weeks to force side growth and prevent early flowering. If flower stalks develop, simply snip them off.

Basil needs a steady supply of moisture and warm soil temperatures to produce well, so you have to play a balancing act with mulch. In cool areas, delay mulching until the soil temperature has reached the mid-60s. Where summer really heats up and soil loses moisture quickly, you can add mulch sooner.

This heat-loving herb is susceptible to even mild frost; harvest the remainder of your crop if temperatures are predicted to dip into the 30s.

Basil has few pests, but occasionally generalist pests such as aphids, flea beetles, and Japanese beetles will feast upon it. Rinse off aphids with a garden hose. To prevent beetles from munching, cover the crop with fabric row cover. If slugs are a problem on new transplants, try a barrier of copper flashing.

Diseases are more of an issue for basil-lovers. Fusarium wilt of basil, first identified in the early 1990s, arrived via infected seed imported from Italy. Symptoms include sudden wilting and leaf drop, accompanied by dark streaks on the stems, usually in weather above 80°F. If you notice these signs, quickly dig up the infected plant, along with all soil around the roots, and discard it. If part of your garden becomes infected, avoid spreading the disease by moving soil around on your tools or tiller, and consider growing your basil in containers.

Basil is also susceptible to a few bacterial rots that show up on stems or leaf clusters, usually in cool, wet weather, often late in the season. Keys to control include planting in well-drained soil, spacing plants so they dry off after rain, and removing infected plants from the patch.


HARVESTING

Basil is at its most flavorful when fresh. The best time to harvest is just as the plant starts to set flower buds, well before flowers bloom. Basil is programmed to initiate flowering when it has six pairs of leaves on a stalk. For maximum production per plant, cut it back to two leaves per stem, and don’t let it grow past four pairs. You can harvest the entire plant about every three weeks, and at the end of the season there will be 12 to 24 lateral branches.

The later in the day you harvest basil, the longer it stays fresh. In a perforated bag kept at around 60°F, it will keep for 10 to 14 days. In contrast, refrigerated basil lasts two or three days. You can also store stems in a vase in your kitchen, close at hand for cooking. As for flower bouquets, change water in the vase every few days.

To best maintain the flavor of dried basil, store it in the freezer. To quick-freeze basil, dry whole sprigs and pack them in plastic bags with the air pressed out. To dry basil, pinch leaves off the stem and spread them out in a shady, well-ventilated area. Check in 3 or 4 days, and if they don’t crumble easily between your fingers, finish drying in the oven; otherwise the leaves may turn brown or black in storage. Use the lowest heat possible with the door slightly open, turn leaves for even drying, and check them frequently.

Another method is to make pesto (or even basil processed with olive oil), pack it into containers or ice cube trays, and freeze it. Once cubes are frozen, you can pop them out of trays and into plastic bags for easy storage.


SAVING SEEDS

Pinch back all season until fall, let them flower and dry. Pluck of the tips of the dried flower stalk and lay it on a paper plate. Let it stay there for a few days and then hold the plate in one hand while tapping the side with the other. Those little black seed just roll out and gather at the bottom of the plate. It really is easy. Dry the leaves in the dehydrator and use them during the winter.
  • Comes in E-Z Lock resealable, reusable triple-layered foil packets
  • Seeds are open pollinated and can be grown, harvested, and replanted endlessly
  • Dried & sealed airtight for long-term storage
  • Nutritional value: Contains vitamin A and vitamin C.

Average Review: 5 of 5 Total Reviews: 62 Write a review.

  0 of 0 people found the following review helpful:
 
Great seeds June 22, 2016
Reviewer: CATH HELYAR from BRISTOL, VT United States  
This basil basil grows well.I plant them around my tomatoes.

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
excellent product June 4, 2016
Reviewer: Sandra Newby from New Calisle, IN United States  
Great packaging and the shipment was fast.  I can't wait to plant them.  The product and price can't be beat!

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
Good June 1, 2016
Reviewer: Lisa Anderson from Fargo, ND United States  
Thank you.

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
100% satisfied June 1, 2016
Reviewer: Steve Jordan from Statesboro, GA United States  
100% satisfied

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
Fast germination April 7, 2016
Reviewer: Sandra from MELBOURNE, FL United States  
I was ready to plant this as soon as it arrived. In less than a week I had sprouts. Also, I love the heavy duty zip lock bags the seeds come in.

Was this review helpful to you?

View All Customer Reviews
(Your shopping cart is empty)
Test Modal Link