This is a high quality Genovese basil with a strong, classic flavor. It's the basil of choice for flavorful Italian dishes. Harvest basil leaves throughout the summer. Cutting the stems will encourage new growth and a bushier plant. Before the first fall frost, harvest all the leaves to make pesto. Sow indoors 6 weeks before the last frost date. In the south, basil may be sown outdoors after the last frost. Sow 1/8" deep. Basil is very sensitive to the cold, so don't transplant it outside until 2 weeks after the last frost. Full sun. 68 days.
Approx. 250 seeds, 1/4 tsp.