Basil Genovese

The Italian Aromatic Herb par excellence: the classic Genoese Basil, in the best variant, the one that comes directly from Genoa in Italy. Basil is used in the kitchen to flavor the tomato sauce of Pasta and Pizza, it is the main ingredient of Pesto Genovese and goes perfectly with Tomato and Mozzarella in Caprese Salad, but there are also many other possibilities and recipes to enhance its very fragrant leaves. Basil is also considered an Officinal Plant, with anti-inflammatory properties and beneficial properties against arthritis and bronchitis. On my site you can find numerous types of Basil, for me the best in addition to the classic Genoese Basil, are the Giant Basil of Naples and the Greek Basil. It is planted from May to July in large but not deep pots such as planters with universal soil (90%) and pumice stone or expanded clay (10%), place the seeds about half a cm deep, water once and keep it all. shade until the seedlings are born, which should happen within 4 - 6 days.

The sachet contains 100 Seeds, a quantity that is more than sufficient to obtain 3 or 4 jars of fresh Basil on the balcony or the vegetable garden.

Basil Genovese - Ocimum Basilicum