This month’s seed kit features Genovese Basil.  To support our environment, some seed kit materials are now available digitally. Follow the links to download a planting log, additional delicious recipes, and coloring pages.

Genovese Basil

This flavorful herb, the best basil variety for pesto and Italian sauces, can grow up to 2 feet tall with leaves spanning 1-2 inches wide. 

Planting Instructions

Culture: Prepare fertile, well-drained soil. For an early start, begin indoors 6-8 weeks before the last frost. Plant 1/4 inch deep with 2-4 inches between seeds, thinned to 8-10 inches. 

Water: Keep soil moist. Fertilize as needed. Plants thrive in warm temperatures but may suffer cold damage when exposed to conditions below 50°F. 

Harvest: Harvest older leaves and pinch back flower buds for continuous leaf production. 

More About Genovese Basil

Long thought of as an Italian herb, basil originated in India, then spread eastward into Egypt where it was valued for its aromatic properties and used in embalming rituals.  From Egypt, basil moved northward into Greece and Rome where it was used for medicinal, culinary, and symbolic purposes.   

Now found throughout the world, basil is used in many different cuisines and is still valued for its medicinal properties. Basil tea is believed to support digestion and soothe cramps and stomach discomfort. Burning basil oil in a lamp is thought to aid concentration, and a basil oil massage may alleviate depression. 

Cooking Tip:  That wonderful basil flavor tends to deteriorate quickly in the heat.  For best results, add to cooked dishes at the last minute. 

Tomato Basil Soup

 Serves: 6    Prep time: 10 minutes   Cook Time: 20 minutes 

Ingredients:

• 2 tbsp. extra virgin olive oil  
• 1 medium onion, diced 
• 4 cloves garlic, minced
• 12 fresh basil leaves, chopped   
• ½ cup of heavy cream or coconut milk 
• 2 cups of vegetable or chicken stock 
• 2 bay leaves 
• 1- 28 oz can whole tomatoes or 2- 14.5 oz whole or diced tomatoes 
• 1 tbsp. of sugar 
• 1 tsp. of kosher salt  
• ½ tsp. of ground black pepper 

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add in the diced onions and sauté for 5-7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute. 
2. Add in the canned tomatoes with their juices, broth, bay leaves, and sugar. Bring to a boil and lower to simmer for 10-15 minutes. 
3. Remove from heat. Remove bay leaves and add basil leaves. Transfer to a blender or use a handheld immersion blender to puree the soup.  
4. Return soup to pot, add cream or coconut milk, and reheat. Season with salt and pepper. Note: Recommend using canned whole San Marzano tomatoes.

Craft: Tool Cleaning Bucket

You’ll Need:

• A metal or plastic bucket 
• Enough sand to fill ¾ of your bucket (grittier sand works best!) 
• Mineral oil or another general-purpose lubricating oil 
• Paint or markers to decorate (optional) 

Instructions:

1. Get creative and decorate your buckets however you like before getting started. (optional) 
2. Fill the bucket with sand up to the 3/4 full mark. 
3. Pour in the mineral oil, adjusting the amount based on the bucket size. As a general guideline, use 20–30 ounces of oil for every 50 pounds of sand. Adjust as necessary to achieve the desired consistency. 
4. Mix the oil. Aim for a moist, but not dripping, consistency. Add more oil if needed.
5. Add your tools to the bucket. You will want to leave the handles outside of the sand. The abrasive sand and oil keep your tools sharp, well-lubricated, and rust-free.