Genovese
Profumo Di Genova Basil is a compact Italian heirloom variety that brings authentic Genovese character to any sunny garden. Growing just 12 to 18 inches tall, this annual herb thrives in full sun and reaches harvestable size quickly once nighttime temperatures settle above 55°F. Its neat, bushy form makes it equally at home in garden beds or containers, and the flavor carries the aromatic intensity that made Genovese basil legendary in Italian cooking.
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This variety produces lush, densely leafed plants in a tidy 12 to 18-inch frame, making it remarkably easy to manage compared to taller basil varieties. Start seeds indoors 4 to 6 weeks before your last frost, or wait until soil has warmed well past 55°F to direct sow. The key to abundance is regular pinching: snip stems just above lateral branches to encourage bushier growth, and keep flower buds removed to extend the harvest window through the season.
Profumo Di Genova excels in fresh applications where its aromatic, refined flavor can shine. It is the preferred basil for traditional pesto alla Genovese, where the leaves are gently bruised with garlic, pine nuts, cheese, and olive oil. Beyond pesto, it adds complexity to fresh pasta dishes, salads, and soups, and its tender leaves are delicious torn over tomato-based dishes or used to finish grilled vegetables and seafood.
Sow seeds 1 inch apart in seed-starting mix indoors 4 to 6 weeks before your last expected frost date. Keep the soil warm and evenly moist, and provide bright light (a grow light or sunny windowsill works well). When seedlings are large enough to handle, gradually acclimate them to outdoor conditions over several days before transplanting into the garden.
Transplant seedlings into the garden when both day and nighttime temperatures consistently remain above 55°F, spacing plants 8 inches apart. Harden off seedlings gradually by exposing them to outdoor conditions for increasing periods before final planting. This protects them from transplant shock and ensures vigorous establishment.
You can direct sow seeds outdoors once soil temperatures reach and stay above 55°F, though starting indoors gives you a longer harvest season.
Begin harvesting once the plant is large enough to remove sprays without damaging it. Pinch or snip stems from the top of the plant, cutting just above the point where two new leaves are emerging. This encourages the plant to branch and become bushier. Continue harvesting regularly throughout the season; the more you pick, the more vigorously the plant responds. Pinch off any flower buds as soon as they appear to extend the harvest window and maintain tender leaf quality.
Harvest sprays of leaves by snipping stems just above two new sprouting lateral branches to encourage lush, bushy foliage. Pinch off flower buds regularly as they form to keep the plant in production and prevent it from going to seed. This consistent pinching actually strengthens the plant, creating a denser, more productive form.
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“Profumo Di Genova carries the name of Genoa, the Italian port city where basil cultivation reached its artistic and culinary pinnacle. This cultivar represents generations of careful selection within the Genovese basil family, prized for producing the tender, fragrant leaves that define authentic pesto. The variety's journey from Mediterranean gardens to seed catalogs reflects the global appreciation for this region's horticultural traditions and the ongoing effort to preserve these flavor-forward heirlooms for home gardeners.”