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Basil Italiano Classico - Certified Organic (13-2B)

$4.00

Certified Organic Seed. Italian Classic Basil. This sweet Genovese basil is our most popular variety. It is the same strain that made pesto famous worldwide. (Our Italian supplier, Franchi Seeds, calls it Italian Classic rather than Genovese because the region of Genoa got an Indicazione Geografica Protetta (IGP) trademark that limits the use of the name Genovese to basil grown in a certain area of Liguria; however, the seed is grown elsewhere in Italy and so cannot have the name Genovese within Italy. )

Whatever this basil is called, it's the best. This is the classic basil used for sauces, pesto, pizza, and just about everything else. Leaves are soft and fragrant with a delicious taste.

The seed count in a pack is enormous -- about 1,800 seeds in our 3-gram pack. Why so much seed? Because in Italy, people like to pick basil very young, so they seed it repeatedly and just pull the entire plants when they are about 5-6 inches tall. In the U.S., most people grow a few plants and pick from them all summer long, so a packet of seeds lasts a long time. Basil seed, if kept cool and dry (but not in the refrigerator) will remain viable for up to 5 years. Try one of our seed storage tins for keeping extra seed.

Basil has approximately 600-650 seeds per gram.

 

FUSARIUM FREE - TESTED.

To see our growing guide for basil, click here.

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Description

Certified Organic Seed. Italian Classic Basil. This sweet Genovese basil is our most popular variety. It is the same strain that made pesto famous worldwide. (Our Italian supplier, Franchi Seeds, calls it Italian Classic rather than Genovese because the region of Genoa got an Indicazione Geografica Protetta (IGP) trademark that limits the use of the name Genovese to basil grown in a certain area of Liguria; however, the seed is grown elsewhere in Italy and so cannot have the name Genovese within Italy. )

Whatever this basil is called, it's the best. This is the classic basil used for sauces, pesto, pizza, and just about everything else. Leaves are soft and fragrant with a delicious taste.

The seed count in a pack is enormous -- about 1,800 seeds in our 3-gram pack. Why so much seed? Because in Italy, people like to pick basil very young, so they seed it repeatedly and just pull the entire plants when they are about 5-6 inches tall. In the U.S., most people grow a few plants and pick from them all summer long, so a packet of seeds lasts a long time. Basil seed, if kept cool and dry (but not in the refrigerator) will remain viable for up to 5 years. Try one of our seed storage tins for keeping extra seed.

Basil has approximately 600-650 seeds per gram.

 

FUSARIUM FREE - TESTED.

To see our growing guide for basil, click here.

Reviews (3)

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I replant basil every few weeks for lots of tender leaves during the growing season and Italiano Classico -Certified Organic. It's easy to sprout in trays and ready to go into the ground just a few weeks later. My customers rave about the flavor and ease of growing
Posted by Buca on 7th Mar 2017

I've grown several strains of basil over the years. The Basilico Classic has out grown and out produced any others I have tried sevenfold! The flavor and aroma too out classes any other basil I've tried. I have made pesto 4 times already this summer, cooked with it weekly, and given a lot away. If you know how to "pinch" the leaf clusters it will only intensify the out put. The plants are 2 1/2 feet tall and need repicked about every 3-4 days. I live in West Virginia USA where there is garden pesty wildlife and nothing has touched the basil. We can and dry storage food all summer and we have reached early our limit on what to do with all this basil (4' x 4' patch)! We and all our friends, family, and neighbors enjoy your wonderful basil. We even grow it indoors in the winter but outside it flourishes!
Posted by steve on 25th Aug 2016

In more than 30 years of trying different varieties I have found this to not only be the most fragrant and delicious basil I have ever grown, but it is a really good grower as well. It always germinates well (you will need to thin the plants) and it is not much bothered by insects or diseases. Highly recommended. It tries to bolt in the summer heat and I always keep extra seed handy to re-plant successive plantings every few weeks through mid summer.
Posted by Paul on 4th Aug 2011