1.89 Basil - Genovese Italian Organic
Herb
Ocimum basilicum
Life History: Annual
Description: There is nothing like the smell of basil - the smell of basil IS the smell of summer. Genovese basil won't disappoint you if you are a basil lover - it has a particularly strong fragrance and flavor making it excellent for almost any basil dish, particularly pesto. Edible flowers are tasty in salads. There is no more useful herb. In a warm, south window, can grow inside during winter! Also a good CONTAINER VARIETY. Packet will plant: (1)-40' row.
Seeding Info: OUTSIDE: Spring, 1-2 weeks after average last frost and when soils are warm. INSIDE: 6-8 weeks before planting outside. SUCCESSIVE PLANTINGS: Recommend 3 or 4 successive plantings every 3 weeks after initial planting. If a crop is somehow damaged or "gets away from you" by flowering before you get a chance to harvest, a new crop will be right behind it. SPECIAL NOTE: Must have warm soil temperatures - wait to plant until night time temperatures are above 50 degrees.
Soil: Well drained, light, and lots of organic material. Mulching soils will keep in moisture, but do so after soils have gotten quite warm, so as not to retard growth.
Water: Must have a steady supply of moisture. Water soil, not foliage.
Exposure: Prefers full sun but will grow in light shade.
Fertilizer: Unless soils are very nutrient depleted, do not fertilize basil - it tends to decrease taste.
Special Care: COMPANION PLANTING: Has traditionally been grown with peppers and tomatoes. Is thought by some to enhance growth of these vegetables. SPECIAL NOTE: After 4-6 weeks of growth, pinch top to force side growth & prevents early flowering. Cut off any flower stems that appear.
Harvest Info: Basil should be harvested before the plant flowers. The young top leaves taste the best and should be used fresh; the older leaves may be used for vinegar and pesto. Cut main stem, leaving at least 3 pair of leaves near the ground - plant will regrow to produce additional leaves. Pick as late in the day as possible.
