Basil, Genovese (36 days)
Vigorous, tall growing, large leaved basil that is a must in any pesto. Can grow up to 2' tall with leaves 1-2" wide. During the summer when we have a surplus of basil we will make our pesto, freeze it in ice cube trays and then remove them to store in a freezer container. This is a perfect way to get pesto even during the dreariest days of winter.
Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region. AL,GA, KY, LA, MS, NC, SC, TN
Sarah @ Super Herbs.net says...
"Ocimum basilicum 'Genovese' is an annual native to India, Africa, and Asia. One of the most popular herbs, it is now cultivated in all temperate climates throughout the world. Of all the basils to grow, and there are about 150 varieties, Genovese basil is one of the best because it yields 7 to 8 cuttings and makes the best pesto."
Basil can be easy to grow and preserve for later use. It even has companion plantings. Learn how to use it in many delicious recipes. All in this little book for $3.99
"Try a cup of basil tea as an after dinner drink to aid digestion and expel gas. Basil tea is also good for stomach cramps and vomiting. An extract from the seeds has been shown to have an antibacterial effect. Combine it with wood betony and skullcap for nervous conditions or with elecampane and hyssop for coughs. Rub leaves on insect bites to reduce itching."
As the title says... my seeds sprouted in the middle of February in my unheated greenhouse. 5 stars.