Ocimum basilicum ‘Sweet Genovese’

Sweet Genovese basil is the most iconic variety of basil used in traditional Italian cooking, originating in the Liguria region and revered for its role in authentic pesto alla Genovese. This heirloom cultivar is widely grown for its reliability, generous leaf production, and the unmistakable fragrance that defines Mediterranean cuisine. The plant grows into a robust, upright bush with soft, bright green leaves that are slightly cupped and reach up to 8 centimetres long.

The flavour is sweet and aromatic, balanced with gentle spice and a hint of clove. Its soft texture and mild bite make it ideal for pesto, tomato sauces, caprese salads, and infused oils. This is the classic basil that evokes the taste of summer and is a staple in herb gardens around the world.

Sow seeds in trays during spring at a shallow depth of 5 to 6 mm. Genovese basil germinates best in warm, moist soil maintained between 20 and 25°C. Germination takes about 5 to 10 days. Ensure plenty of light for strong seedling development and use bottom heat if temperatures are inconsistent.

Transplant outdoors after the last frost into full sun. Space plants about 30 cm apart in rich, well-drained soil. Regular harvesting and pinching of flower heads will encourage fuller growth and preserve the flavour in the leaves. Harvest begins approximately 60 days after sowing and continues throughout the season with proper care.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds

Petite packet contains approx. 70 seeds