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Genovese basil

Ocimum basilicum Genovese


Everyone knows common or Roman basil, the star of Provençal and Italian cuisine. What would a pesto soup or a tomato and mozzarella salad be without basil?

We grow a broadleaf variety known as large green basil or Genovese basil. We selected it for its subtle aromas, even though its yield in essence is the lowest of all the plants that we process.
Denis Gaillard 
Donzère, Drôme, France
Pascal Barbot

have been used to make this vial.

Bottle of 15 ml (0.5 oz.) – contains more than 110 sprays

Carla lavender