Minimum: 50+ Seeds Fiona Basil — The Genovese Type That Delivers Intense Flavor and Holds Its Ground Against Disease Most Genovese basil varieties make a tradeoff. Exceptional flavor but vulnerable to downy mildew that collapses a bed overnight, or better disease resistance at the cost of the aromatic character you actually want. Fiona refuses that tradeoff. Intensely flavorful, bright vivid green, with intermediate downy mildew resistance that extends the productive season well past where unprotected varieties give up. This is the Genovese basil serious herb gardeners reach for when they need both performance and flavor. Who Grows Fiona Basil? Home cooks who want classic Genovese flavor with better disease resilience. Market growers and CSA farmers who need a Genovese type performing reliably in field and greenhouse conditions. Pesto makers who will not compromise on aromatic quality. Gardeners who have lost basil beds to downy mildew and are not interested in losing another one. And anyone who wants the most flavorful, most reliable Genovese basil available. What Makes Fiona Different Ocimum basilicum. Fiona is a Genovese type bred for intense aromatic flavor and practical performance that home and commercial growers need. Leaves are bright vivid green with the classic cupped Genovese form, packed with essential oils that produce its deep, sweet, clove-forward fragrance. Intermediate downy mildew resistance sets Fiona apart from standard Genovese strains. Downy mildew has become the dominant threat to basil production across much of North America, capable of destroying an unprotected planting within days. Fiona's resistance delays onset and reduces severity, protecting yield through the full summer when standard varieties are declining. It also performs well in high temperatures where heat-sensitive varieties bolt prematurely. In the Kitchen Pesto: The benchmark use for Genovese basil. Fiona's intense aromatic oils produce pesto that tastes like the real thing because it is. Fresh Caprese: Large bright green leaves layered with mozzarella and tomato where basil fragrance carries the dish. Pasta and Pizza: Torn over hot pasta or on fresh pizza where heat releases the volatile oils immediately. Infused Oils: Aromatic concentration in Genovese basil makes exceptional cold-infused olive oil. Salads and Garnish: Whole leaves or chiffonade wherever classic Italian basil character is the goal. Growing Fiona Basil From Seed Starting Indoors: 4 to 6 weeks before last frost with consistent warmth. Germination Temperature: 70 degrees Fahrenheit. Consistent warmth is key. Germination Time: 7 to 10 days under good conditions. Transplanting: After last frost when nights hold above 50 degrees. Never fully recovers from cold soil shock. Direct Sow: After last frost. Sow a quarter inch deep and thin to 8 to 12 inches. Sunlight: Full sun, minimum 6 hours. More sun means more aromatic oil and better flavor. Soil: Well-draining, moderately fertile, slightly acidic. Consistent moisture without waterlogging. Watering: Consistently moist but never saturated. Water at the base to keep foliage dry. Harvesting: Pinch stem tips regularly above a leaf node to encourage bushy growth and delay flowering. Never remove more than a third at once. Disease Note: Good airflow, dry foliage, and morning watering reduce risk further alongside Fiona's built-in resistance. Hardiness: Warm-season annual, Zones 4 to 11. Suitable for garden, field, and greenhouse production. Before You Close This Page Fiona Basil is what happens when full Genovese flavor intensity meets the disease protection modern basil production actually requires. Great for the home herb garden. Excellent for market growing. Outstanding for pesto. Seeds with strong germination rates, limited availability. Grow the Genovese basil that performs all season and tastes exactly the way basil should.
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