500 seeds 100010 £1.95 In stock
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5 seedlings 510441-5 £4.95
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5 jumbo seedlings 510441-SP05 £6.95
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1 x 9cm pot 510441-1 £3.95 In stock
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The best and most aromatic basil, with a sweet taste and soft, tender texture. Perfect raw with tomatoes and as the main ingredient for a fresh pesto.

In the middle of summer, stash the flavour away in basil oil to use on pasta and salads right through the winter.

I've been spending quite a bit of time in Crete in the last few years, and now think of basil as an almost miracle plant. It protects against aphids and brings in beneficial insect pollinators to fertilise every flower.

In Crete they grow all their tomatoes, aubergines and peppers surrounded by basil for this reason and swear they double their crop. To extend your basil season when the evenings get cold, dig up your plants, pot them up and bring them indoors.

Genus Ocimum basilicum
Variety Sweet Genovese
Type Half-Hardy Annual
Common Name Sweet Basil
Soil Type Fertile, Neutral
Scent Scented
Site Full Sun
Moisture Well-drained
Height 35cm (14in)
Spacing 30cm (12in)
Sowing, Seeds, Planting Sow undercover from late February to mid-summer. You can speed the germination process up by sowing into a length of guttering before transplanting outside. When seedlings are large enough to handle and have developed their first true leaves, pot on into 7.5cm (3in) pots filled with peat-free multi-purpose compost. Plant out after the last frosts in a sunny, sheltered spot with well-drained soil or in a container pot. It is important to gradually acclimatise seedlings to outdoor conditions before you plant them outside. To do this, leave plants outside during the say in a bright, sunny spot and bring them in overnight or cover with horticultural fleece.
Care Tips Grows well in a container, keep re-potting into a slightly larger pot when roots start to show through the drainage holes at the bottom – plants could eventually end up in a 20cm (8in) container. Basil hates having wet roots overnight, so aim to water plants in the morning if possible. Keep plants bushy and productive by pinching the tips of branches regularly and remove any flowers that start to develop.
Harvesting June - September, 6-8 weeks from sowing. Remove individual leaves or stems, don't cut the plant to the ground. Remove flowers as they appear.
Cooking Notes Freeze the leaves to preserve the flavour all year - wash and spin dry, then blend in a food processor with a little oil, then store in small containers or ice cube trays in the freezer.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
  • Sow Under Cover/Plant Indoors
  • Direct Sow/Plant Outdoors
  • Flowers/Harvest
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Plant Delivery - When in stock, please allow 2 weeks for despatch. Please click here for more information regarding delivery times due to the Covid-19 situation.

Seeds Delivery - When in stock, please allow 1-2 working days for despatch.

Click here to find out more information about our delivery rates and times.

Genovese Basil reviews

* * * * - Average based on 18 reviews

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Reviewed 20th April 2020 by Simon

Overpriced, unhelpful and rude, I won’t be using them again.

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Reviewed 3rd August 2019 by Julie

Did not grow at all disappointing

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Reviewed 1st August 2019 by Rona

Delicious. Strong flavour, no bitterness, perfect for salads and cooking. Raised here (N-W coast of Scotland) on windowsill then in polytunnel: live outside during day but inside tunnel at night throughout – even in high summer. Had some problems with grey mould (suddenly humid and reckon I overwatered, too) but excellent germination rate and, apart from half-a-dozen or so which succumed to disease, most plants survived and continue to thrive. Pungent smell alone is exceptional; mouthwatering. Will continue to grow this variety.

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Reviewed 31st July 2019 by Peter

Went straight to seed. I think it was too hot for them this year.

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Reviewed 31st July 2019 by Sheila

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Reviewed 31st July 2019 by Elisabeth

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Reviewed 31st July 2019 by Jessica

Not bad. Have seen better results with other basil seeds in the past but these were fine.

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Reviewed 31st July 2019 by Ms Talbot

The seedlings arrived and appeared to thrive, unfortunately over time 2 plants disappeared completely and I got eaten by slugs despite my best efforts. I currently have the 2 remaining plants in a large pot on my kitchen windowsill and the are doing very well.

* * * * -

Reviewed 31st July 2019 by Ruth

Fine. Good germination and a healthy crop.

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Reviewed 7th November 2018 by Anita

Apart from the challenge of slugs we had a good crop

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Reviewed 4th October 2018 by Nevil

Suffered in the heat despite regular watering - in a normal summer would probably have been OK.

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Reviewed 21st September 2018 by Stella

again a wonderful herb and beautiful plant

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Reviewed 20th September 2018 by Phyllis

Sadly the delivery system doesn't work for me - the seedlings all ended up sitting for a couple of days before I could unbox them, most went mouldy and none survived. No judgement on the quality and I understand the benefit of the system that sends when the plants are ready but it doesn't work for someone who travels regularly. If there was a way to pick delivery windows that would be great, otherwise will have to go back to garden centres.

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Reviewed 19th September 2018 by Victoria

Fantastic seedlings. All survived outside planting and have bushed up well. Still thriving into late September.

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Reviewed 19th September 2018 by Philomena

My husband's department and he's not here to comment

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Reviewed 19th September 2018 by Jenny

I use them around my tomatoes in the green house to keep them healthy. Tomatoes very prolific. I probably should have shortened stems sooner to make them more bushy but have survived well, only lightly nibbled by slugs (I try to grow organically and have hedgehogs in the garden so don't use pellets)

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Reviewed 2nd September 2018 by Mrs Lester

Grew well and had great flavour

Value for money

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Reviewed 27th October 2015 by Joyce Barwise

Bought the organic basil as seedlings. Had a wonderful crop, stripped twice for pesto and flavoured oil. It's now end of October and the plant is in the kitchen still bearing leaves, albeit smaller than before but without doubt worth every penny.