basil, genovese

latin name: ocimum basilicum

zone:  Z10
type: annual
light: full sun
height: 12-18” (30-45 cm)

description:  Tender annual.  Clusters of small white flowers appear in summer. They have a lovely sweet classic basil flavour.   This pesto favorite produces shiny large leaves with more pronounced ‘basil’ flavour.    This is one the two common varieties of basil (the other is Sweet) found in the supermarkets and is the main type used in pesto sauces.
harvest:  Pick leaves throughout the growing season to use fresh or dry.  Cut off flower heads to encourage continued new growth throughout the summer.  Never harvest more than 1/3 of the plant at a time.  Also, the more you harvest, the more your plant will produce.    

culinary notes:  Add fresh torn leaves to salads, and also used to flavour tomato and tomato-based dishes, pasta sauces (notably pesto), vegetables (especially beans, peppers and eggplants), soups and herb oils and vinegars.  The flavour may be ruined if it cooks for too long.  

extra tip:  In our northern climate basil is very sensitive to over watering and colder nights.  It is best potted in pots which can be moved indoors during late spring when the night temperatures are still below 10 degrees Celsius.  Basil can be planted in the gardens once the night temperatures rise above 10 degrees Celsius.