Genovese basil is of the sweet basil variety. The Genovese variety has a more pronounced, bold taste compared to the subtle taste of its counterparts. Along with a more aromatic flavor, the leaves of Genovese basil are identified by being slightly larger and flatter.

Genovese basil is a versatile herb with many uses. It is commonly used in Italian, Greek or Asian dishes. This basil is great for pesto, salad, pasta, soup, or pizza. It can be used both fresh or dried.

Yes, after basil flowers, or bolts, the plant is still edible. The flavor, however, becomes more bitter.
Bolting can happen for many reasons, but most commonly from too much heat or sun exposure. When this occurs, the plant focuses its energy towards flowering and will not produce more leaves causing the change in flavor.
The leaves are still completely edible as well as the flowers it produces.

To harvest and save your basil seeds, allow the plant to grow and go to seed. Let the white flowers dry and turn brown. Remove the dried flower stalks and open the seed pods where you’ll find the small black seeds. Store the seeds in a dry, cool location to save for another season.