Genovese Basil (Ocimum basilicum) is an heirloom variety developed in Italy that’s the go-to for making pesto. Round, lush leaves on proud, tall plants. Once established the plants can survive multiple cuttings throughout the season. In warmer climates, start seedlings early in the greenhouse and transplant as soon as frost danger has cleared at rather close spacing (2-4 inches). Plants will grow slower in the cooler spring weather, but will have enough foliage to harvests by May. Thin the plants back to more ideal spacing for summer growth and enjoy your first harvests before summer has even begun.