Basil

Genoese basil from Liguria is the basis of pesto alla genovese, and with mozzarella and tomato its green leaf gives pizza Margherita its colours.

A strongly aromatic annual of the mint family with a square stem and glossy, oval leaves. In summer it produces spikes of small white or pinkish flowers that are popular with bees. It comes from tropical Asia but has been grown around the Mediterranean since antiquity. The leaves contain essential oils with notes of clove and anise; they are best used fresh, as they lose most of their aroma when dried. It cannot tolerate cold, so it is sown only after the spring frosts.

Significance in the country

Basilico Genovese, grown on the coastal slopes around Genoa, has a protected designation of origin (DOP) and is an essential ingredient of pesto alla genovese. Basil also seasons tomato sauce, caprese salad and pizza Margherita, and a pot of it stands on almost every Italian balcony.

Where it grows

Grown throughout the country in gardens, greenhouses and on balconies; the most highly prized crops are in Liguria, especially in Genoa’s Pra’ district and on the Riviera.

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