Botanical Name Ocimum Basilicum - Traditional Italian variety, large green leaves Genovese basil has 2-4 bright green leaves that are connected to a pale green stem. The first set of leaves to open (cotyledons) have a smooth texture and a rounded spade-shape, while the second pair (the true leaves) are more oval and resemble a tiny version of mature basil.
The antioxidants in Genovese basil are useful for fighting the oxidative stress that causes inflammation, which contributes to serious diseases. The eugenol in Genovese basil may help to reduce high blood pressure. Studies have shown that basil can reduce high blood sugar, which means that it may be beneficial for preventing type 2 diabetes.
Micro Genovese basil is crisp, tender, and aromatic with a green, subtle clove-like flavor that is followed by a sweet finish with notes of citrus, pepper, and mild anise.
Calcium, iron, and manganese.
Genovese contains vitamins A, B6, C, E, and K, calcium, phosphorus, iron, zinc, copper, magnesium, and potassium.
Open Pollinated, Non-GMO, No chemical treatment
Genovese basil contains a range of antioxidant compounds, including anthocyanins and beta carotene. The compounds limonene and eugenol are also found in high concentrations in Genovese basil. Hydroponic cultivation has been shown to improve antioxidant activity of both aqueous and lipid extracts, increasing the contents of vitamin C, vitamin E, lipoic acid, total phenols and rosmarinic acid.