Herb, Genovese Basil
Product Description: (Ocimum basilicum) The basil of Genoa is widely considered to be the finest in the world. This claim doesn’t reside solely in the minds of Italian culinary purists either — there’s very good reason to back it up!
Genovese basil lacks the bitter notes that most other varieties carry, giving it a uniquely sweet, mild flavor. It’s for this reason that nearly all authentic Genoese pesto is made exclusively from this variety (and has been for centuries). Open-pollinated. 1/4 tsp per packet.
Growing Information: Basil can grown as a windowsill houseplant year round or started indoors 5-6 weeks prior to your expected last frost. If growing outdoors, wait at least 2 weeks following the last frost to transplant. Basil seeds should be scattered over the soil surface or just barely covered with soil, as they require sunlight to germinate. 65 days to maturity.
How To Save Basil Seeds
Wait for the flowers to dry on the plant until they become brown and papery. Waiting too long may result in the seeds being scattered, so be sure to harvest as soon as the seeds are ripe. Collect all of the flowers in a container and leave out to dry further if needed. Rub the dry flowers between your hands until they are reduced to small flakes of chaff, dust, and small black seeds. Separate the seeds by pouring the contents back-and-forth between two large containers, allowing the chaff to blow off in the wind. Repeat until small black seeds are all that remain. Dry the seeds once more if necessary, then store in a cool, dark location until needed.
Product Description: (Ocimum basilicum) The basil of Genoa is widely considered to be the finest in the world. This claim doesn’t reside solely in the minds of Italian culinary purists either — there’s very good reason to back it up!
Genovese basil lacks the bitter notes that most other varieties carry, giving it a uniquely sweet, mild flavor. It’s for this reason that nearly all authentic Genoese pesto is made exclusively from this variety (and has been for centuries). Open-pollinated. 1/4 tsp per packet.
Growing Information: Basil can grown as a windowsill houseplant year round or started indoors 5-6 weeks prior to your expected last frost. If growing outdoors, wait at least 2 weeks following the last frost to transplant. Basil seeds should be scattered over the soil surface or just barely covered with soil, as they require sunlight to germinate. 65 days to maturity.
How To Save Basil Seeds
Wait for the flowers to dry on the plant until they become brown and papery. Waiting too long may result in the seeds being scattered, so be sure to harvest as soon as the seeds are ripe. Collect all of the flowers in a container and leave out to dry further if needed. Rub the dry flowers between your hands until they are reduced to small flakes of chaff, dust, and small black seeds. Separate the seeds by pouring the contents back-and-forth between two large containers, allowing the chaff to blow off in the wind. Repeat until small black seeds are all that remain. Dry the seeds once more if necessary, then store in a cool, dark location until needed.
Product Description: (Ocimum basilicum) The basil of Genoa is widely considered to be the finest in the world. This claim doesn’t reside solely in the minds of Italian culinary purists either — there’s very good reason to back it up!
Genovese basil lacks the bitter notes that most other varieties carry, giving it a uniquely sweet, mild flavor. It’s for this reason that nearly all authentic Genoese pesto is made exclusively from this variety (and has been for centuries). Open-pollinated. 1/4 tsp per packet.
Growing Information: Basil can grown as a windowsill houseplant year round or started indoors 5-6 weeks prior to your expected last frost. If growing outdoors, wait at least 2 weeks following the last frost to transplant. Basil seeds should be scattered over the soil surface or just barely covered with soil, as they require sunlight to germinate. 65 days to maturity.
How To Save Basil Seeds
Wait for the flowers to dry on the plant until they become brown and papery. Waiting too long may result in the seeds being scattered, so be sure to harvest as soon as the seeds are ripe. Collect all of the flowers in a container and leave out to dry further if needed. Rub the dry flowers between your hands until they are reduced to small flakes of chaff, dust, and small black seeds. Separate the seeds by pouring the contents back-and-forth between two large containers, allowing the chaff to blow off in the wind. Repeat until small black seeds are all that remain. Dry the seeds once more if necessary, then store in a cool, dark location until needed.
