Annual. There is nothing like the aroma of basil in the summer! Genovese basil has a particularly strong fragrance and flavor, making it excellent for almost any basil dish, especially pesto. Edible flowers are tasty in salads. There is no more useful herb. In a warm, sunny window, basil can grow indoors in the winter! A good container variety.
This packet sows eight 10-foot rows or eight successive sowings of 10-foot rows
Days to Emerge:
When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost, and when temperatures are warm. Recommend 3 or 4 successive sowings every 3 weeks after initial sowing. Basil is very sensitive to frost.
When to start inside: 6 to 8 weeks before transplanting outside.
Special sowing instructions: Easy to grow from seed. Must have warm temperatures; wait to sow until nighttime temperatures are above 50°F.
Harvesting: Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. If there is any chance of temperature dropping to 32°F, harvest crop immediately; basil is very frost sensitive.