Genovese basil (Ocimum basilicum)
Aromatic herb grown in the city of Genoa, Italy, where it is subject to a Protected Denomination of Origin (D.O.P.). This variety is used in the preparation of pesto. Its very fragrant green leaves have an inimitable spicy taste.
MAINTENANCE AND OTHER CONSIDERATIONS
Pinch the terminal shoots of the basil regularly to prevent early bolting.
| Plant type: Annual |
| Quantity: Envelope of about 200 seeds |
| Exposure: Full sun |
| Shape: Bushy |
| Soil: Rich |
| Watering: Regular |
| Sowing: Inside |
| Plantation: In the garden after the risk of frost |
| Days to maturity: 75 days |
| Germination: 5 to 20 days |
| Plant spacing: 25 cm |
| Row spacing: 30 cm |
| Depth: On the surface |
| Width: 25 cm to 30 cm |
| Height: 30 cm to 40 cm |
| Color: Green |
| Characteristic: Aromatic |
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