Lamiaceae · Ocimum basilicum
Large fragrant green leaves. The best variety for making pesto. Can be grown in containers. Can be used fresh or dried.
The Genovese variety of basil is the classic Italian basil which is characterized by its extra-large and dark green leaves.
The Genovese basil, like the sweet basil, is great in pesto dishes but is the more commonly used basil for Italian dishes. Some growers and basil cultivars use the Genovese and Sweet basils interchangeably and some even call them the Sweet Genovese Basil variety.
However, the Genovese basil, although descended from the Sweet basil variety, actually has a stronger aromatic flavor than the sweet basil along with having flatter leaves in comparison.
Coming from the Genoa area in Italy, which is the pesto capital of the world, there are three main varieties of the already varietal Genovese basil.
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Pick regularly to encourage more growth. Remove flower buds as soon as they appear for continued leaf growth.
Leaves are ready to harvest when they are large enough to eat, and can be harvested as needed. Harvest leaves by pinching off the outer leaves, leaving some on the plant for future growth. Eat leaves as soon as possible after harvesting.
Store leaves short term in a perforated plastic bag in the fridge. For longer term storage, leaves can be frozen whole or chopped and frozen in ice cubes.
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