68 days. An absolutely legendary heirloom that no Italian chef can cook without. Genovese basil is the essential ingredient in basil pesto, but it’s also phenomenal in sauces, on pizzas, and in any other recipe calling for basil. Genovese basil was first bred in the Northwest coastal port of Genoa, the gateway to the Italian Riviera. Most of the Genovese basil in Italy is grown in the Liguria region. Basil is grown at very high density in greenhouses there, and the village of Pra is noted as growing the very best Genovese basil.
- 8-12 hours of Sun
- Sprouts in 6-10 Days
- Ideal Temperature: 70-85 Degrees F
- Seed Depth: 1/4"
- Plant Spacing: 8-12"
- Frost Hardy: No
- Ocimum basilicum
Growing Tips: Thrives in heat. May be sown in place in long-summer areas, or started indoors and set out after last-frost date of spring. Remove flower buds promptly to prolong harvest.