About Napoletano
Heirloom variety from the Naples area with a more intense aroma and flavor. Crinkled leaves.
About Basil, Italian
The kind of basil many are familiar with in pesto, salads, dressings, and on pizza. Often called “sweet” because it’s without the minty and peppery taste of some other basil types, and many are known as “Genovese” because they were traditionally grown near the Italian city of Genoa. Leaves are tender, best used raw or minimally cooked to preserve the flavor. Remove flowers for best-tasting leaves, or keep them to feed the bees and butterflies. These non-hardy perennials are native to sunny, warm Mediterranean climates and will not withstand frost. Water regularly and provide good drainage. Don’t plant outdoors until late May. It is a good idea to vary where you plant your basil each year. Basil is susceptible to fungal diseases that accumulate in soil over time. Rotate your crops!
