'Genovese' Basil - Ocimum basilicum 'Genovese'

'Genovese' Basil – classic Italian variety with a well‑known and intense aroma. 

This variety is an aromatic, annual basil with large, deep‑green leaves and an intensely spicy, sweet‑peppery flavor. It grows bushy and is ideally suited for open field, greenhouse, and container cultivation. Warm‑loving, high‑yielding, and open‑pollinated - perfect for self‑sufficiency and organic farming.

  Origin & History

‘Genovese’ originates from the Liguria region in northern Italy, particularly around the city of Genoa. The variety developed in the 18th and 19th centuries, when basil spread northward from southern Italy. In Liguria, basil was not only cultivated but deliberately selected to produce large, tender leaves with an intense aroma. These qualities made ‘Genovese’ the preferred variety for preparing the famous Pesto alla Genovese, which in the 19th century became a culinary symbol of Liguria. The variety is closely tied to local cultural history.

In Liguria, basil was valued not only as a kitchen herb but also as a symbol of prosperity and health. Especially in the district of Pra’ near Genoa, the cultivation of ‘Genovese’ basil is still regarded as the origin of the authentic variant, considered indispensable for “true” pesto. In the 20th century, ‘Genovese’ gained international recognition as Pesto alla Genovese became popular worldwide. The variety thus became a global ambassador of Ligurian food culture. Today, ‘Genovese’ is the reference variety for authentic Italian basil and is recognized by the European Union with Protected Designation of Origin (PDO), guaranteeing its Ligurian origin and special cultivation conditions.

  Appearance & Characteristics

The plant grows bushy and compact, reaching a height of about 60 cm. It produces numerous large, oval leaves and shows good resilience to changing conditions. Warm‑loving and frost‑sensitive.

Leaf details:

• Size: Large, approx. 5-8 cm long leaves

• Shape: Oval to ovate, slightly convex

• Color: Deep green, glossy

• Texture: Tender, lightly velvety

• Flavor: Intensely aromatic, sweet‑peppery with notes of anise

 Usage & Cultivation Highlights

‘Genovese’ leaves are excellent for fresh use, especially for Pesto alla Genovese, tomato dishes, pasta, pizza, and caprese. They pair beautifully with mozzarella and tomatoes and lend soups, sauces, and oils a spicy note. They are also popular in smoothies, herb butter, and drinks. In addition, they refine Mediterranean vegetable dishes such as ratatouille, give risotto and gnocchi a fresh, aromatic touch, and are ideal for flavoring vinegar, oil, and dressings. In fine dining, they are used for fish and seafood dishes, as their intense aroma highlights delicate flavors. Fresh leaves can also be used as decorative garnish, while dried leaves find use in herb blends and teas. In modern interpretations of Italian cuisine, they enrich bowls, wraps, and vegetarian dishes, contributing their intense aroma to make both classic and creative recipes distinctive.

Thanks to its bushy growth, ‘Genovese’ thrives reliably in greenhouse, on the windowsill, and in open field. The variety matures early, continuously produces new leaves, and is easy to care for. With sufficient warmth and moisture it delivers stable yields and is well suited for repeated harvests by cutting. It also shows high adaptability to different sites and grows both in loose garden soil and nutrient‑rich potting soil. Its even rosette formation makes harvesting easier, and regular cutting further promotes bushy growth, ensuring abundant aromatic foliage throughout the season. Particularly noteworthy is the high leaf quality, which makes ‘Genovese’ the preferred variety for pesto production. In container culture it convinces with its compact form and is excellent for balcony and terrace gardens.

Compared to other basil varieties, ‘Genovese’ is the classic Italian type with proven aroma – the first choice for Mediterranean dishes and especially for pesto.