Genovese Sweet Basil Seeds | Ocimum basilicum | Large Dark Leaves | Heirloom | Pesto & Culinary Herb | 70–75 Days

Genovese Sweet Basil Seeds – Ocimum basilicum | The Classic Italian Pesto Basil

Genovese Sweet Basil (Ocimum basilicum) is the gold standard of culinary basil — the variety behind authentic Italian pesto and the backbone of Mediterranean cooking. Large, dark green, deeply fragrant leaves up to 3 inches across with a rich, complex flavor: sweet, slightly anise-like, and more intensely aromatic than common Italian Large Leaf types. Plants grow 18–24 inches tall and are equally suited to garden beds, containers, and indoor windowsills. Warm-season annual. Approximately 19,000 seeds per ounce. Open-pollinated, untreated.

Historical note: In ancient Greek and Roman tradition, basil was associated with strong passions — gardeners reportedly shouted at their plants to encourage vigorous growth. Modern agronomists have yet to confirm the results.

Variety Details

• Botanical Name: Ocimum basilicum (Genovese type)
• Type: Warm-season annual herb — open-pollinated, untreated, non-GMO
• Leaf: Large (up to 3 inches), dark green, tender, deeply fragrant
• Flavor: Sweet, rich, intensely aromatic with a pronounced anise note — stronger than Italian Large Leaf
• Height: 18–24 inches
• Bloom color: White, summer — very attractive to honey bees and pollinators
• Days to maturity: 70–75 days (full leaf production); microgreens ready in 16–25 days
• Germination: 7–14 days at 60°F+
• Seeds per oz: ~19,000
• USDA Zones: 4–9 (warm-season annual); grown as annual in all zones
• Soil pH: 6.1–7.3 | Sun: Full sun (afternoon shade in hot southern climates)

Culinary Uses

• Pesto genovese: The defining use — fresh Genovese leaves blended with pine nuts, Parmesan, garlic, and extra virgin olive oil; best made and served immediately
• Tomato-based pasta sauces, marinara, and pizza — add fresh leaves at the end of cooking to preserve flavor
• Caprese salad — alternating slices of fresh mozzarella, ripe tomato, and whole basil leaves; finish with olive oil and fleur de sel
• Bruschetta, crostini, and flatbreads
• Infused olive oils and basil vinegars
• Soups — classic Provencçal pistou (French basil paste) stirred into minestrone
• Chicken, fish, and seafood — basil pairs naturally with anything lemon-forward
• Microgreens (16–25 days): Harvest densely-sown seedlings for intensely aromatic microgreens used as a garnish, salad addition, or sushi accompaniment
• Basil-infused lemonade, cocktails, and syrups — steep leaves in simple syrup
• Dried or frozen — freezes well blanched; best dried using a dehydrator or low oven to prevent browning

Planting Guide

• Outdoor sowing: Sow after last frost when soil has warmed. Plant seeds ¼ inch deep in rich, well-drained soil in full sun. Sow 1 seed per inch; thin to 8 inches apart, rows 18 inches apart.
• Indoor start: Start indoors 3–4 weeks before last frost, sowing thinly in flats with bottom heat to speed germination. Transplant outdoors at 15–18 inches apart after all frost risk has passed.
• Container growing: Excellent in containers indoors and outdoors. Use a deep pot with good drainage; basil in containers may need more frequent watering.
• Temperature: Protect if temperatures drop below 50°F — cold damages leaves and causes blackening.
• Pruning: Pinch out the top 2–3 sets of leaves regularly to encourage bushy, productive growth. Remove flower spikes as soon as they appear — once the plant flowers, leaf production slows and flavor becomes bitter.

Harvesting

• Begin harvesting when plants reach 6–8 inches tall. Harvest in the morning after dew dries for best flavor.
• Pinch stems directly above a leaf node, always leaving at least 3 sets of leaves on the lower stem for continued production.
• Fresh basil keeps for several days at room temperature with stems in a glass of water. Do not refrigerate — cold causes wilting and blackening.

Seed Saving

• Allow a few stems to flower and go to seed at season’s end without pinching.
• When seed clusters (pods) turn brown and dry, cut and spread in a protected location away from direct sunlight to finish drying.
• Thresh heads to release seeds; clean out chaff. Store in a cool, dry place — basil seed viability is typically 3–5 years.