This imported Italian basil with its glossy dark green leaves and full-bodied zesty flavor is the classic strain for making pesto. Combine the delicious leaves with garlic, olive oil, grated cheese and toasted nuts to make homemade pesto sauce for pasta, baked potatoes or to accent fish or poultry, season soups and stews, or enhance salad dressings. You’ll have luscious leafy harvests all summer with plenty to freeze for winter feasting too!
Details
Botanical Name
Ocimum basilicum
Common Name
Italian Pesto Basil
Hardiness Zone
Appearance
Max Height
18 inches
Max Spread
Plant Form
Foliage Colour
- Green
Fall Colour
Flower Colour
Edible
Edible
- YES
Edible Component
- Leaf
Edible Harvest Period
Summer to Fall
Edible Use
- Fresh Eating
- Preserves
- Drying
- Freezing
Fruit Colour
- Green
Growing
Flowering Period
Moisture
Sunlight
Full Sun
Maintenance
Deer Resistance
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