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Nothing says summer gardening like the scent of fresh basil plants. 'Genovese' is the one most people recognize as the "classic" basil.
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Basil is one of those herbs where fresh is the best, and the dried version is tasteless by comparison. Fortunately, it's an easy summer annual to grow and does really well in pots. If you intend to make pesto, plan on growing several plants, as even the smallest recipes call for a fair amount of the leaves. Make sure to harvest everything before the first fall frost, or bring your pots indoors to extend the growing time. Tip: pesto freezes amazingly well, and even basil leaves pureed with olive oil (no other seasonings) freeze well in ice cube trays or small containers.
|Common Name||Genovese Basil|
|Culinary Uses||Fresh in salads or made into pesto. Fresh leaves can be added to pasta dishes, or other cooked dishes.|
|Harvest Time||Harvest up to 1/3 of the plant at a time, leaving enough for the plant to be healthy and keep producing.|
|Mature Size||18"–24" tall, 10" wide|
|Cold Hardiness||Frost sensitive annual|
|Light||Sun to partial sun|
|Photos||Real images, not stock photos|