Biological basil seed 15301

The aromatic Basil Genovese is one of the supreme culinary herbs. Its curved, dark green leaves have a distinctive aroma and smell of jasmine, liquorice and lemon. Particularly, many dishes of the Italian province Liguria are characterized by this scent, with the most famous one being the “pesto alla genovese”. Besides, the “Basilico genovese” carries the Italian DOP label (Protected Designation of Origin). Natural location: The natural range of basil is tropical Africa and Asia. Nowadays it can be found all around the Mediterranean. In the kitchen: Basil is best harvested while it is still small-leaved – that’s when the flavour is strongest. Basil is the perfect ingredient for Mediterranean dishes and goes well with tomatoes, salads and dressings. Of course, it’s ideal for making Pesto as well. For this you need some slightly roasted pine nuts, basil, Parmesan cheese (or some kind of vegetarian substitute), olive oil, garlic cloves and a little salt. The ingredients are to be blended until somewhat creamy and then added on warm pasta – delicious! Basil Sweet Genovese makes also an interesting addition to desserts and sorbets that you really should try out sometime. A good hint: the secret of the basil that is cultivated around the Ligurian town of Pra – which is the home of the best basil there is – is said to be a modest fertilizing with horse droppings. Regularly take off the tips to cultivate a nice branching and bushy plant. Also, you shouldn’t dry the leaves after harvesting as they will quickly loose their flavour. Freezing the herb cannot be recommended either, as the leaves will be slushy after defrosting.