Ocimum basilicum var. Genovese - Web page Navigation - Genovese basil Page

Ocimum basilicum var. Genovese, also known as Genovese basil, is a popular and versatile culinary herb. This low-growing herb is a cultivar of sweet basil and is prominently featured in Italian cuisine, pesto, and Southeast Asian cuisines, including Thai, Vietnamese, Cambodian, and Laotian. The plant is characterized by its strong, pungent, sweet smell and taste, somewhat like anise. It has been used for thousands of years as a culinary and medicinal herb, primarily for easing digestive issues like flatulence, stomach cramps, and indigestion. Genovese basil is commonly used fresh in cooked recipes. The most commonly used Mediterranean basil cultivars are Genovese, Purple Ruffles, Mammoth, Cinnamon, Lemon, Globe, and African Blue. The herb is originally native to Iran, India, and other tropical regions of Asia and has been cultivated there for over 5,000 years. Basil is very sensitive to cold and grows best in hot, dry conditions. It fares best in a well-drained sunny spot. Basil is also well known for its numerous health benefits, including potent antioxidant, anti-cancer, anti-viral, and anti-microbial properties.