Basil 'Sweet Genovese'
The sweet, tender-leaved basil variety from the homeland of pesto A.K.A. Genoa. These plants produce bountiful leaves which can be harvested young to use in salads or whizzed up into pesto to top pizzas, pastas and minestrone soup. A classic basil variety which we grow alongside our tomatoes every year.
We find basil benefits from rich soil and a little shade. Remember it grows very happily in containers too - perfect for a sunny kitchen window sill.
Sow: mid March-July (at around 22C)
Plant: 20-30cm apart
Harvest: 8 weeks after sowing
Kitchen: Eat fresh or just wilted. Think pizza, pasta, pesto (and soup).
Notes: Bolted plants bring in a tonne of pollinators. Best grown undercover for unblemished foliage.
0.5g (approx 300 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate.
Germ 80% Jul 25
The sweet, tender-leaved basil variety from the homeland of pesto A.K.A. Genoa. These plants produce bountiful leaves which can be harvested young to use in salads or whizzed up into pesto to top pizzas, pastas and minestrone soup. A classic basil variety which we grow alongside our tomatoes every year.
We find basil benefits from rich soil and a little shade. Remember it grows very happily in containers too - perfect for a sunny kitchen window sill.
Sow: mid March-July (at around 22C)
Plant: 20-30cm apart
Harvest: 8 weeks after sowing
Kitchen: Eat fresh or just wilted. Think pizza, pasta, pesto (and soup).
Notes: Bolted plants bring in a tonne of pollinators. Best grown undercover for unblemished foliage.
0.5g (approx 300 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate.
Germ 80% Jul 25
Description
The sweet, tender-leaved basil variety from the homeland of pesto A.K.A. Genoa. These plants produce bountiful leaves which can be harvested young to use in salads or whizzed up into pesto to top pizzas, pastas and minestrone soup. A classic basil variety which we grow alongside our tomatoes every year.
We find basil benefits from rich soil and a little shade. Remember it grows very happily in containers too - perfect for a sunny kitchen window sill.
Sow: mid March-July (at around 22C)
Plant: 20-30cm apart
Harvest: 8 weeks after sowing
Kitchen: Eat fresh or just wilted. Think pizza, pasta, pesto (and soup).
Notes: Bolted plants bring in a tonne of pollinators. Best grown undercover for unblemished foliage.
0.5g (approx 300 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate.
Germ 80% Jul 25
