Basil is one of the most widely used culinary herbs in the world, with most varieties originating in India and brought to the Mediterranean through spice routes. Genovese basil is an Italian heirloom variety with large almond shaped leaves that produce a pronounced sweet yet peppery flavour. This particular type of basil is favoured in Italian cooking, as it does not have the hint of mint that is common in other members of the basil family.
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Basil originates from India, where people have used it as a spice and as medicine for at least 5000 years. Due to its popularity in the culinary arts, Genovese Basil has it’s own festival called Sagra del Pesto, featuring a religious procession, pasta feast, and a sauce-making contest.
Pinch the growing tips when the plant is at least 15 cm (6 inches) tall. This will promote leaf growth and prevent the plant from growing too lanky; If your plant flowers, pinch the flowers off and use them as a garnish! Prefers rich and fertile soil with a minimum of six hours of sunlight each day; When planted alongside tomatoes, basil is said to improve their taste!
Begin harvesting when plant is between 15 cm to 20 cm (6 inches to 8 inches) tall (30 days after planting); To continually harvest, snip the stem just above the point where two large leaves meet; During harvest, make sure to leave at least 10 cm (4 inches) of stem from the base of the plant to allow for a repeat harvest.
As a remedy for digestion and liver problems to detoxify the body; A natural anti-inflammatory to treat headaches and migraines and more; Used as a topical for skin conditions.
Basil is rich source of vitamins A, B6, C and K and minerals such as copper, iron, manganese and magnesium.
Pairs best with olive oil, garlic, lemon, rosemary, thyme, and tomatoes. Makes the best-o pesto!
BLACKBERRY BASIL MOJITO
SUMMER SQUASH & BASIL PASTA
SWEET BASIL CHEESECAKE WITH LEMON CRUST