Genovese Basil

Genovese Basil (Italian Basil, Sweet Basil)

Genovese Basil has a sweet, aromatic flavour with notes of clove and a subtle peppery finish.
Use it when you want fresh basil that brings bright flavour and aroma to everyday cooking.

Why you’ll love it

• Freshness: Sold with roots attached
• Hyperlocal: Grown in Scarborough for pickup or local delivery
• Clean: Hydroponic, soil-free, and grown in a controlled indoor system
• Flavour: Sweet, aromatic flavour with notes of clove and a subtle peppery finish
• Colour: Large, vibrant green leaves with gently cupped texture
• Best for: Pesto, pasta, pizza, tomato salads, sandwiches, soups, and fresh garnishes

Best ways to use Genovese Basil

Tear fresh leaves over pasta, pizza, tomato salads, bruschetta sandwiches, and grain bowls.
Blend it into pesto, stir it into sauces, or use it as a finishing herb for soups and grilled vegetables.
Add Genovese Basil near the end of cooking to preserve its fresh flavour and aroma.

Genovese Basil pairs well with tomatoes, mozzarella, Parmesan, olive oil, garlic, lemon, balsamic vinegar, pine nuts, pasta, chicken, fish, grilled vegetables, beans, and fresh herb blends.
Genovese Basil is commonly used in pesto, pasta dishes, pizza, Caprese salad, tomato sauces, sandwiches, soups and Mediterranean-inspired cuisine.

Why hydroponic Genovese Basil?

Hydroponic growing uses a water-based nutrient system instead of soil.
This helps keep the crop clean, controlled, and close to the community.
Since we grow locally in Scarborough, travel time from harvest to pickup or local delivery is reduced.

Indoor hydroponic growing can also support careful water use because water and nutrients are managed in a controlled system.
For customers, that means fresh local herbs grown with care, consistency, and less dependence on long-distance supply chains.

Freshness Tips

• Rinse only before use
• Snip only what you need to maintain freshness
• Keep the roots or stems lightly hydrated and the leaves as dry as possible
• Basil is cold-sensitive, so avoid the coldest fridge zones and keep it above 10°C when possible
• If the plant begins to wilt, stand the roots or stems in cool, clean water for 10 to 20 minutes, then gently shake excess moisture from the leaves
• Use within 5 to 7 days for the best flavour and aroma

Browse all hydroponic herbs from 5N2
Learn more about hydroponic vertical farming from Farm Credit Canada (FCC).