There is nothing like the aroma of basil in the summer! Genovese has the traditional fragrance and flavor, making it excellent for almost any basil dish, especially pesto. One of the most useful herbs, it also has beautiful, edible flowers.
In a warm, sunny window, basil can grow indoors in the winter! A good container variety.
Sow directly in the garden one to two weeks after average last frost date, when soil temperature is between 65° and 85°F. Alternatively, start indoors at any time, or six weeks before transplanting to the garden. Perfect for containers!
Harvest basil leaves once the plant is 6–8 inches tall by cutting leaves 1 inch from the plant stem. Basil has the best flavor when picked in the morning once the dew dries. Harvest frequently to promote growth.
Basil is best kept at room temperature with the stems submerged in water. Refrigeration will wilt and brown the leaves, but basil retains flavor when frozen.
Allow basil to bolt in the summer heat and it will grow a tall stem (2–3 feet) with delicate white flowers. Once the flower pods dry and turn brown, cut off the stems and hang them upside down in a paper bag until flower pods shatter and seeds are released.
Remove any chaff and store seeds in a cool, dry place for up to three years.