Ocimum basilicum
Minimum seed count: 200
There is nothing quite so wonderful as the scent of sun-warmed basil as you happen to brush by it in the garden; sweet and spicy and smelling of summer and the potential of jars of pesto put by to bring a little sunshine to those long winter evenings. This is a plant that my garden will never be without, and as a bonus, our many wild rabbits leave it alone.
Genovese Basil hails from Genoa, Italy, but despite its cultural importance there, it isn't a native plant. Basil originates in tropical regions from Central Africa to Southeast Asia, and arrived in Italy around 350 BC.
Pinch back the plants and remove the flowers to keep leaf production at a maximum all season. Add the pinched leaves to sandwiches and caprese salad, or even grilled cheese!
Genovese Basil
Seeds require light to germinate, so press lightly into the soil. Plant in full sun. Keep plants evenly moist, but avoid overwatering or water-logged soil. Basil grows well with tomatoes or peppers.
Flowers mature into from the bottom up, so wait until most of the seed pods are brown and dry before clipping the flower stem. Use your hands to rub the seeds off the stem and into a bowl, then remove large stem pieces and gently blow off the chaff. Store in a cool dry place. Basil seeds can last more than five years under good conditions.
Basil varieties of the same species readily cross pollinate, so if you are growing more than one type of basil, separate the plants by at least 150 feet to reduce pollen transfer.