65 DAYS
Ocimum basilicum
A productive, compact, and slow-bolting heirloom basil prized for its classic Italian flavour. Long, glossy, cupped leaves release a rich Genovese aroma, and the plant stays very late to flower, allowing for extended harvesting. Short internodes and dense branching produce high yields of leaves and tender tips. The robust flavour stands up well to cooking, making it perfect for pesto and sauces.
Size: Mature plants reach 18 to 24 in. tall with a spread of 12 to 18 in.
Yield: Produces high yields of aromatic leaves throughout the growing season.
Taste: Classic Italian flavour with a rich aroma, perfect for enhancing a variety of dishes.
How to use: Excellent for fresh eating in salads, cooking in sauces, or making pesto.
Planting tips: Sow in full sun in well-drained, fertile soil with good organic matter. Aim for at least 5 hours of direct sunlight daily. Herbs thrive in light, sandy soils enriched with peat moss.
Harvest tips: Pinch off leaves regularly to encourage bushy growth, harvesting leaves before flowering for the best flavour.
Pelleted seed.
