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Basil 'Genovese'

Basil 'Genovese'

$8.50
$8.50
Growing Zones: Annual
Light: Full Sun
Height: 24"
Spacing: 12"
Bloom Color: White
Shipped Pot Size: 3.25”
Availability: Spring 2026
  • NON-GMO
  • Chimical free
  • 100% Guarantee
  • Culinary
  • Aroma
  • Container
  • Pollinator
  • Indoor

  • Basil Genovese Plants for Sale

    Ocimum basilicum

    Fragrant, flavorful, and beautifully full—Basil 'Genovese' is the classic Italian basil every kitchen garden needs.

    Bred in the Genoa region of Italy, this beloved heirloom variety is prized for its large, glossy leaves and rich, sweet aroma with just a hint of spice. Its full-bodied flavor makes it the gold standard for authentic pesto, fresh Caprese salads, herb butters, and a wide range of tomato dishes.

    For the best flavor, harvest leaves in the morning once the dew has dried, and pinch off flower buds as they appear to keep plants producing tender new growth.

    Whether you’re a seasoned cook or just discovering the joy of fresh herbs, Basil 'Genovese' will elevate every dish—and your garden—with its unmistakable fragrance and flavor.

  • 1. Choose the right spot ☀️

    • Plant in full sun – at least 6–8 hours of direct light each day.
    • Basil loves warmth, so wait until all danger of frost has passed.

    2. Prepare the soil 🌱

    • Use well-drained, fertile soil.
    • Mix in compost or a balanced organic fertilizer before planting.
    • Ideal soil is light, loose, and moist – not heavy or soggy.

    3. Planting in the garden 🏡

    • Space plants 8–12 inches apart so they have room to bush out.
    • Plant at the same depth as they were in their pots.
    • Water gently after planting to settle the soil around the roots.

    4. Watering correctly 💧

    • Keep soil evenly moist, especially during hot weather.
    • Water at the base of the plant, not on the leaves, to reduce disease.
    • Let the top inch of soil dry slightly between waterings – basil doesn’t like soggy feet.

    5. Feeding for lush growth 🌿

    • Feed every 3–4 weeks with a gentle, balanced fertilizer.
    • Avoid over-fertilizing – too much can reduce flavor.

    6. Pinching and harvesting ✂️

    • Start harvesting once plants are 6–8 inches tall.
    • Pinch off the top sets of leaves regularly to encourage bushy growth.
    • Always cut just above a pair of leaves – this tells the plant to make more stems.
    • Harvest often! The more you pick, the more basil you’ll get.

    7. Stop flowers for better flavor 🌸

    • As soon as you see flower buds, pinch them off.
    • This keeps the plant’s energy focused on making tender, tasty leaves.

    8. Pests & problems 🐛

    • Watch for slugs, aphids, or beetles – remove by hand or rinse off with water.
    • Yellow leaves may mean overwatering or poor drainage.
    • Avoid wet, crowded conditions to reduce the chance of disease.

    9. Hot weather care ☀️🔥

    • In very hot climates, a little afternoon shade can help prevent stress.
    • Mulch lightly around plants to keep soil moisture even.

    10. Enjoying your harvest 🍽️

    • Pick in the cool of the morning for the best flavor.
    • Use fresh in salads, pasta, pesto, and more – or freeze leaves in olive oil for later.

    With sun, warmth, and regular pinching, Basil 'Genovese' will reward your customers with a long, delicious harvest all season long 🌿✨

  • You’ve grown beautiful Basil ‘Genovese’—now here’s how to use it from your garden to your kitchen 🌿🍽️

    1. Harvesting from the garden ✂️

    • Pick leaves once plants are 6–8" tall.
    • Use clean scissors or pinch off stems just above a pair of leaves.
    • Harvest in the morning after the dew dries for the best flavor.
    • Take a little from each plant so they keep growing and stay bushy.

    2. Use it fresh the same day 🥗

    Fresh basil has the best flavor, so use it soon after picking:

    • Tear leaves (don’t always cut) to keep the oils and aroma strong.
    • Add at the end of cooking so the flavor stays bright and fresh.

    Delicious fresh uses:

    • 🌿 Caprese salad – tomatoes, mozzarella, basil, olive oil, salt.
    • 🥪 Sandwiches & wraps – add whole leaves instead of lettuce.
    • 🍕 Pizza topping – scatter fresh leaves on just before serving.
    • 🥣 Soups & pastas – stir in just before you take them off the heat.

    3. Make classic pesto 🧄🧀

    Turn your harvest into a rich, green pesto:

    • 2 cups fresh basil leaves (packed)
    • 1–2 cloves garlic
    • 1/4 cup grated Parmesan
    • 1/4 cup nuts (pine nuts or walnuts)
    • 1/3–1/2 cup olive oil
    • Salt & pepper to taste

    Blend everything until smooth. Use for:

    • 🍝 Tossing with hot pasta
    • 🥖 Spreading on bread or sandwiches
    • 🥗 Drizzling over salads or grilled veggies

    4. Simple everyday ideas 🍽️

    • 🥘 Herb butter – mix chopped basil with soft butter, spread on bread or melt on veggies.
    • 🍳 Eggs & omelets – sprinkle chopped basil on scrambled eggs or omelets.
    • 🥗 Salad upgrade – add torn basil to green salads for extra flavor.
    • 🥤 Herb drinks – muddle basil with lemon or berries in water, tea, or mocktails.

    5. Store for a few days 🧺

    Short-term storage tips:

    • In water: Put stems in a glass of water like a bouquet, keep on the counter (not in the fridge) and change water daily.
    • In the fridge: Wrap leaves loosely in a slightly damp paper towel, place in a bag or container. Use within a few days.

    6. Save basil for later ❄️

    When you have lots of basil, preserve it:

    • 🧊 Freeze in oil:

      Chop leaves, place in an ice cube tray.
      Cover with olive oil, freeze.
      Use cubes later for soups, sauces, and sautés.

    • 🧂 Freeze pesto:

      Make pesto, spoon into small containers or ice cube trays.
      Freeze and use all year long.

    (Drying is possible, but frozen basil keeps more of that fresh Genovese flavor.)

    7. Kid-friendly uses 👨‍👩‍👧

    • 🍕 Let kids add fresh basil to homemade pizzas.
    • 🥪 Roll basil leaves inside cheese or turkey slices for fun “herb roll-ups.”
    • 🥤 Make a simple basil lemonade with fresh leaves and lemon slices.

    From garden to plate, Basil ‘Genovese’ is perfect for adding fresh, Italian flavor to almost any dish 🌿🇮🇹
    Use it often, keep harvesting, and your plants will reward you all season long!

Description

Basil Genovese Plants for Sale

Ocimum basilicum

Fragrant, flavorful, and beautifully full—Basil 'Genovese' is the classic Italian basil every kitchen garden needs.

Bred in the Genoa region of Italy, this beloved heirloom variety is prized for its large, glossy leaves and rich, sweet aroma with just a hint of spice. Its full-bodied flavor makes it the gold standard for authentic pesto, fresh Caprese salads, herb butters, and a wide range of tomato dishes.

For the best flavor, harvest leaves in the morning once the dew has dried, and pinch off flower buds as they appear to keep plants producing tender new growth.

Whether you’re a seasoned cook or just discovering the joy of fresh herbs, Basil 'Genovese' will elevate every dish—and your garden—with its unmistakable fragrance and flavor.

Growing Tips

1. Choose the right spot ☀️

  • Plant in full sun – at least 6–8 hours of direct light each day.
  • Basil loves warmth, so wait until all danger of frost has passed.

2. Prepare the soil 🌱

  • Use well-drained, fertile soil.
  • Mix in compost or a balanced organic fertilizer before planting.
  • Ideal soil is light, loose, and moist – not heavy or soggy.

3. Planting in the garden 🏡

  • Space plants 8–12 inches apart so they have room to bush out.
  • Plant at the same depth as they were in their pots.
  • Water gently after planting to settle the soil around the roots.

4. Watering correctly 💧

  • Keep soil evenly moist, especially during hot weather.
  • Water at the base of the plant, not on the leaves, to reduce disease.
  • Let the top inch of soil dry slightly between waterings – basil doesn’t like soggy feet.

5. Feeding for lush growth 🌿

  • Feed every 3–4 weeks with a gentle, balanced fertilizer.
  • Avoid over-fertilizing – too much can reduce flavor.

6. Pinching and harvesting ✂️

  • Start harvesting once plants are 6–8 inches tall.
  • Pinch off the top sets of leaves regularly to encourage bushy growth.
  • Always cut just above a pair of leaves – this tells the plant to make more stems.
  • Harvest often! The more you pick, the more basil you’ll get.

7. Stop flowers for better flavor 🌸

  • As soon as you see flower buds, pinch them off.
  • This keeps the plant’s energy focused on making tender, tasty leaves.

8. Pests & problems 🐛

  • Watch for slugs, aphids, or beetles – remove by hand or rinse off with water.
  • Yellow leaves may mean overwatering or poor drainage.
  • Avoid wet, crowded conditions to reduce the chance of disease.

9. Hot weather care ☀️🔥

  • In very hot climates, a little afternoon shade can help prevent stress.
  • Mulch lightly around plants to keep soil moisture even.

10. Enjoying your harvest 🍽️

  • Pick in the cool of the morning for the best flavor.
  • Use fresh in salads, pasta, pesto, and more – or freeze leaves in olive oil for later.

With sun, warmth, and regular pinching, Basil 'Genovese' will reward your customers with a long, delicious harvest all season long 🌿✨

Use Them!

You’ve grown beautiful Basil ‘Genovese’—now here’s how to use it from your garden to your kitchen 🌿🍽️

1. Harvesting from the garden ✂️

  • Pick leaves once plants are 6–8" tall.
  • Use clean scissors or pinch off stems just above a pair of leaves.
  • Harvest in the morning after the dew dries for the best flavor.
  • Take a little from each plant so they keep growing and stay bushy.

2. Use it fresh the same day 🥗

Fresh basil has the best flavor, so use it soon after picking:

  • Tear leaves (don’t always cut) to keep the oils and aroma strong.
  • Add at the end of cooking so the flavor stays bright and fresh.

Delicious fresh uses:

  • 🌿 Caprese salad – tomatoes, mozzarella, basil, olive oil, salt.
  • 🥪 Sandwiches & wraps – add whole leaves instead of lettuce.
  • 🍕 Pizza topping – scatter fresh leaves on just before serving.
  • 🥣 Soups & pastas – stir in just before you take them off the heat.

3. Make classic pesto 🧄🧀

Turn your harvest into a rich, green pesto:

  • 2 cups fresh basil leaves (packed)
  • 1–2 cloves garlic
  • 1/4 cup grated Parmesan
  • 1/4 cup nuts (pine nuts or walnuts)
  • 1/3–1/2 cup olive oil
  • Salt & pepper to taste

Blend everything until smooth. Use for:

  • 🍝 Tossing with hot pasta
  • 🥖 Spreading on bread or sandwiches
  • 🥗 Drizzling over salads or grilled veggies

4. Simple everyday ideas 🍽️

  • 🥘 Herb butter – mix chopped basil with soft butter, spread on bread or melt on veggies.
  • 🍳 Eggs & omelets – sprinkle chopped basil on scrambled eggs or omelets.
  • 🥗 Salad upgrade – add torn basil to green salads for extra flavor.
  • 🥤 Herb drinks – muddle basil with lemon or berries in water, tea, or mocktails.

5. Store for a few days 🧺

Short-term storage tips:

  • In water: Put stems in a glass of water like a bouquet, keep on the counter (not in the fridge) and change water daily.
  • In the fridge: Wrap leaves loosely in a slightly damp paper towel, place in a bag or container. Use within a few days.

6. Save basil for later ❄️

When you have lots of basil, preserve it:

  • 🧊 Freeze in oil:

    Chop leaves, place in an ice cube tray.
    Cover with olive oil, freeze.
    Use cubes later for soups, sauces, and sautés.

  • 🧂 Freeze pesto:

    Make pesto, spoon into small containers or ice cube trays.
    Freeze and use all year long.

(Drying is possible, but frozen basil keeps more of that fresh Genovese flavor.)

7. Kid-friendly uses 👨‍👩‍👧

  • 🍕 Let kids add fresh basil to homemade pizzas.
  • 🥪 Roll basil leaves inside cheese or turkey slices for fun “herb roll-ups.”
  • 🥤 Make a simple basil lemonade with fresh leaves and lemon slices.

From garden to plate, Basil ‘Genovese’ is perfect for adding fresh, Italian flavor to almost any dish 🌿🇮🇹
Use it often, keep harvesting, and your plants will reward you all season long!
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