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Genovese Basil | Tiny Town Farms

Fresh, Aromatic, and Pesticide-Free | Grown Hydroponically Year-Round

Nutrition Information (per 10g)
NutrientAmount%RDI
Calories
1 kcal
—
Vitamin K
13 mcg
13%
Vitamin A
317 IU
6%
Calcium
17 mg
2%
Antioxidants
High
—

FAQs About Genovese Basil

What makes Genovese Basil different from regular basil?

Genovese basil has larger, more tender leaves and a more intense, classic Italian flavor than common sweet basil.

Can I cook Genovese Basil?

Yes! It’s great in cooked dishes, but add it at the end to preserve the delicate flavour.

Can I freeze fresh basil?

Absolutely! Blend with olive oil and freeze in cubes for quick flavor boosters in pasta and soups.

Is your basil organic?

While not certified organic, our basil is grown without pesticides in a fully controlled hydroponic environment – cleaner than organic!

Farming Notes

Genovese Basil

• Product Description

An Italian heirloom basil, Genovese produces plants 15-30 inches tall with fragrant dark green leaves about three inches large. This slow to bolt, aromatic herb has a taste and scent that are sweeter than most other varieties.

• Growing Instructions

Basil may be the most sought-after herb of the summer season. Its iconic, pungent aroma is the perfect companion to fresh tomatoes and the broad green leaves are the essential ingredient needed to whip up a delectable batch of pesto.

Seeds can be started indoors six weeks before the last frost. Pamper your seeds with moist conditions and a heat mat if possible. Basil will not thrive without consistent warmth. Plant seeds in a flat 1 cm deep. When true leaves appear, separate seedlings into individual pots.

Transplant after the danger of frost has passed and wait until the soil reaches around 20 degrees. Prepare a fertile bed under full or partial sun and mulch around the base of the plants to retain moisture. Be sure to water abundantly during drought conditions.

When plants have 6 leaves, prune back to the second set of leaves. The plant will become bushier and produce more of its aromatic foliage. As flowers appear, cut them off in order to focus energy into more leaf production. Basil will grow and produce well with little to no fertilizer throughout the season.

Leaves will be most tender and flavourful when harvested in the morning. Pick often to encourage growth and maximize yield. Freezing the leaves is the best way to preserve the fresh basil flavour. Drying is also an effective way to store basil, though this method sacrifices some of the potent flavour. Another way to keep basil and enjoy its wonderful aroma is to cut the leaves or flowers at the stem and place them into water as you would with flowers.

Quick Facts

  • Basil is native to the tropical regions of central Africa and Southeast Asia and was brought to Europe by traders during the medieval ages, where it became especially popular in Mediterranean cuisine.
  • Regularly pinching and pruning basil plants encourages healthier and bushier growth and prevents the plants from getting too tall or leggy.
  • Basil seeds will remain viable for 5 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.

Planting Details

  • Latin Name:
    Ocimum basilicum
  • Life Cycle:
    Annual
  • Days to Maturity:
    60-70
  • Planting Depth:
    1 cm
  • Plant Spacing:
    30-45 cm
  • Growth Habit:
    30-50 cm tall
Basil

Genovese Basil

from $2.48
per package
Product Overview
Genovese Basil from Tiny Town Farms is grown hydroponically for superior freshness, aroma, and flavor. Ideal for pesto, sauces, salads, and garnishes.
  • Pesticide-Free & Non-GMO
    Clean, safe, and nutrient-rich
  • Sustainably Grown
    Using 90% less water than traditional farming
  • Why Choose Hydroponic Genovese Basil
  • Longer shelf life
  • Free from soil contaminants
  • Packed with vitamins and minerals
  • Harvested at the Peak of Freshness
Flavour & Texture
  • Flavor:
    Sweet, peppery, slightly anise-like
  • Texture:
    Soft, tender, smooth-leaved
Classification Information
  • Scientific Name:
    Ocimum basilicum
  • Family:
    Lamiaceae
  • Variety:
    Genovese Basil
  • Type:
    Culinary Herb
Trivia & Origin

Genovese basil originates from Liguria, Italy, and is the classic basil used in traditional pesto recipes. Its name comes from Genoa, where this variety was first cultivated and celebrated for its intense flavor and large, tender leaves.

Our hydroponic basil is grown in a controlled indoor environment, meaning no dirt, bugs, or harmful chemicals—just clean, flavorful herbs from seed to harvest.

How to Choose the Best Genovese Basil
Look for:
  • Bright green, broad leaves with no browning or wilting
  • Strong, fragrant aroma when gently crushed
Avoid:
  • Yellowing leaves, dark spots, or a lack of aroma
How to Use & Enjoy
  • Raw Uses:
    Caprese salads, bruschetta, herbal dressings, fresh toppings
  • Cooking:
    Add to pasta sauces, stews, and pizza (always at the end of cooking to preserve flavor)
  • Other Uses:
    Basil syrups, infused oils, herbal teas, and smoothies
  • Pro Tip:
    Never chop basil with a metal knife—it bruises the leaves. Tear gently by hand or use ceramic blades for full flavor.
Storage & Freshness Tips
  • Room Temp:
    Best kept like flowers—in a glass of water, loosely covered
  • Refrigerator:
    Wrap in paper towel and store in a breathable bag for up to 7 days
  • Freezing Tip:
    Chop and freeze with olive oil in an ice cube tray for quick cooking use
  • Do not wash:
    until ready to use—moisture shortens shelf life.
Cooking & Recipe Ideas
Recommended Recipes:
  • Classic Genovese Basil Pesto
  • Tomato & Mozzarella Caprese Salad
  • Basil-Infused Lemonade
Health Benefits
  • High in
  • Rich in Vitamin K
  • Anti-inflammatory
Sustainability & Farming Method
  • Grown Hydroponically Using 90% Less Water
  • Pesticide-Free, Non-GMO, and Harvested at their Peak of Freshness
  • Eco-Friendly Packaging for Minimal Waste
Why Hydroponic Farming?
  • Uses significantly less water than traditional farming
  • No synthetic pesticides or fertilizers
  • Protects crops from soil-borne diseases and contamination
  • Reduces the carbon footprint with year-round production
  • Grown indoors with zero exposure to weather, pests, or contaminants – resulting in consistent, gourmet-quality
Nutrition Information (per 10g)
NutrientAmount%RDI
Calories
1 kcal
—
Vitamin K
13 mcg
13%
Vitamin A
317 IU
6%
Calcium
17 mg
2%
Antioxidants
High
—

FAQs About Genovese Basil

May we also suggest …

    Farming Notes

    Genovese Basil

    • Product Description

    An Italian heirloom basil, Genovese produces plants 15-30 inches tall with fragrant dark green leaves about three inches large. This slow to bolt, aromatic herb has a taste and scent that are sweeter than most other varieties.

    • Growing Instructions

    Basil may be the most sought-after herb of the summer season. Its iconic, pungent aroma is the perfect companion to fresh tomatoes and the broad green leaves are the essential ingredient needed to whip up a delectable batch of pesto.

    Seeds can be started indoors six weeks before the last frost. Pamper your seeds with moist conditions and a heat mat if possible. Basil will not thrive without consistent warmth. Plant seeds in a flat 1 cm deep. When true leaves appear, separate seedlings into individual pots.

    Transplant after the danger of frost has passed and wait until the soil reaches around 20 degrees. Prepare a fertile bed under full or partial sun and mulch around the base of the plants to retain moisture. Be sure to water abundantly during drought conditions.

    When plants have 6 leaves, prune back to the second set of leaves. The plant will become bushier and produce more of its aromatic foliage. As flowers appear, cut them off in order to focus energy into more leaf production. Basil will grow and produce well with little to no fertilizer throughout the season.

    Leaves will be most tender and flavourful when harvested in the morning. Pick often to encourage growth and maximize yield. Freezing the leaves is the best way to preserve the fresh basil flavour. Drying is also an effective way to store basil, though this method sacrifices some of the potent flavour. Another way to keep basil and enjoy its wonderful aroma is to cut the leaves or flowers at the stem and place them into water as you would with flowers.

    Quick Facts

    • Basil is native to the tropical regions of central Africa and Southeast Asia and was brought to Europe by traders during the medieval ages, where it became especially popular in Mediterranean cuisine.
    • Regularly pinching and pruning basil plants encourages healthier and bushier growth and prevents the plants from getting too tall or leggy.
    • Basil seeds will remain viable for 5 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.

    Planting Details

    • Latin Name:
      Ocimum basilicum
    • Life Cycle:
      Annual
    • Days to Maturity:
      60-70
    • Planting Depth:
      1 cm
    • Plant Spacing:
      30-45 cm
    • Growth Habit:
      30-50 cm tall