Genovese Basil Seeds 50 Seeds

Genovese Basil is the celebrated sweet basil of northern Italy, instantly recognised by its large, broad, slightly cupped deep-green leaves and its rich, intensely sweet aroma carrying warm clove-like and gently peppery notes. This is the true variety behind authentic pesto alla genovese, and it shines just as brightly in Caprese salads, fresh tomato sauces and Mediterranean cooking. Its generous, tender foliage and clean, less anise-forward flavour set it apart from spicier Thai or compact bush basils, making it the first choice for any kitchen garden.

Planting

Genovese Basil is a warm-season annual that is sensitive to frost. Start seed indoors about 6 to 8 weeks before the last spring frost, or sow and transplant outdoors only once all danger of frost has passed and the soil has warmed — wait until night-time temperatures stay reliably above 10°C. Sow the seed roughly 0.6 cm deep. Germination takes about 5 to 10 days and is best at a soil temperature of around 18 to 21°C, with seedlings often emerging within 5 to 7 days. Once seedlings have formed 2 to 3 pairs of true leaves, thin or transplant them to their final spacing: about 15 to 30 cm apart for full-size plants, or a closer 10 to 20 cm if you are growing for cut leaf, in rows about 45 cm apart. Choose a warm, sheltered, sunny spot, as basil needs full sun and at least 6 to 8 hours of bright light each day.

Fertilizing

Apply a low-nitrogen starter fertiliser before planting. If growth slows about two months after planting, give a light nitrogen side-dressing to keep the plants productive. Basil grown in the ground in good soil often needs no extra feeding at all. For plants in containers, feed with a diluted balanced liquid fertiliser every 3 to 6 weeks, and avoid high-potassium feeds, which do not suit basil.

Care

Basil is not drought tolerant and needs a fairly constant supply of soil moisture, so keep the soil evenly moist. Water deeply about every 7 to 10 days, and more often for plants in containers. Water at the base of the plant in the morning and avoid wetting the leaves, which helps reduce disease. Pinch out the growing tips regularly — at least once a week — to encourage bushy growth, and for the best flavour harvest the leaves just before flowering, pinching out any flower buds as they appear. Watch for common pests such as aphids, spider mites, whiteflies, slugs and snails, and for diseases like downy mildew and grey mould; keeping the foliage dry goes a long way to preventing them. In Egypt, basil's main challenge is cold nights below about 10°C rather than summer heat. In the Nile Delta and Lower Egypt, start seed under protection in late January to February and transplant out in March to April once nights are reliably mild, for a long cutting season from June through October. In warmer Upper Egypt the frost-free window is wider, so transplanting can begin a few weeks earlier from late February, with a second autumn crop possible; during the most intense summer weeks provide steady moisture and some afternoon relief. Avoid open-field sowing in the cold of December and January in either region.