Dusty leaves of the herb that flavors pasta sauces and pizzas.
Italian Basil is a cool grey, close to green.
It can be described as cool, muted, greyish and dusty.
Set in white, because white reads best on it.
Genovese basil, also known as Italian basil, is a specific cultivar of basil originating in the Italian region of Liguria. It is widely used in Italian cuisine and considered the essential ingredient for authentic Genovese pesto, a traditional sauce historically produced in the Italian city of Genoa and the broader region. Genovese basil is a certified protected designation of origin (PDO) product of Liguria and the communes of Genoa, Imperia, Savona.
Read on WikipediaBasil, also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as Genovese basil or sweet basil. Basil is native to tropical and subtopical Asia and Australasia from India and Sri Lanka east to southeastern China, Taiwan, and south through Southeast Asia, the Philippines, New Guinea, to northern Australia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.
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