The Cultivation of Basil
The land is fertilised in May following tradition.
The natural fertiliser is then worked into the soil by machines.
This system of preparing the soil avoids the necessity of chemical fertilisers.
The land is the ploughed to break up the subsoil, favour drainage and impede root disease.
The next stage is the mechanical disinfecting of the soil using steam.
In special boilers, water is taken to the temperature at which "dry steam" is produced.
Via tubes laid on the soil and covered with special material, the land is "steamed" for approximately 3 hours.
In June the soing beds are prepared.
The seed is sown in parallel rows into the soil which is now light and soft.
Using machines which distribute the seed at a width which will later permit the basil to be gathered by hand.
Daily watering is computer programmed.
Spring water is used, an essential ingredient for development of the qualities of a good Ligurian basil.
Summer sowing directly in the land avoid the necessity to treat the plants with pesticides.
The plants are protected from disease by the warm and ventilated Ligurian climate.
30 days after sowing, the plants are ready and the basil is harvested rigorously by hand.
The uppermost parts of the plant are picked, the part richest in aroma with the characteristic flavouring in the making of our excellent Pesto alla Genovese.
The quality of basil depends on the area in which it is grown. For this reason, Genoese basil proves itself as a supreme in terms of homogeneity of characteristics.
