Basil Genovese

A variety of sweet basil that originated in Italy, with a lower tendency to become bitter after cooking. The plant is also less likely to bolt, meaning it is less likely to flower quickly in hot weather. Has a reputation for making the best pesto, as well as the best “insalata caprese.” Leaves are large, bright green and crinkled. Please check medicinal properties carefully before use.

BOTANICAL NAME: OCIMUM basilicum

COMMON NAME: Basil Genovese

AFRIKAANS NAME: Basilie