Genovese Emily

Family: Lamiaceae Herb

Fragrant as a summer breeze, Genovese Emily basil fills the garden with a vivid, sweet-anise perfume and a bright, true-green allure.

Leaves are tender and generously sized, with a smooth, velvety surface and a full-bodied, classic basil flavor that shines in fresh bunches and turns wonderfully aromatic when warmed. Grow Genovese Emily for abundant harvests at about 45 days—ideal for making fragrant pesto, stirring into sauces, and finishing salads with living green fragrance.

Light: Full SunMaturity: 45 DaysHabit: Bush

Botanical illustration of Genovese Emily

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Aug 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Genovese Emily is built for fragrance first: its tender, generous leaves release sweet-anise basil oils fast, so keep it off the boil and fold in at the last second. Warmth helps it bloom, but heat that lingers turns the perfume flat—this is the basil you want doing the talking.

Best Uses

classic pesto with a bright, fragrant lift (use leaves just-wilted, not cooked)
stirring into warm pasta sauce off-heat so the aroma stays vivid
finishing salads where the leaves stay intact under vinaigrette
making herb-forward oil or butter to perfume grilled fish and chicken

Flavor Profile

sweet-anise perfume classic basil flavor that reads clean and green tender, velvety leaves that bruise into aromatic oils

Kitchen Pairings

garlic parmesan olive oil lemon mozzarella pasta

Frequently Asked Questions

What pest or disease is most common on Ocimum basilicum (Genovese basil), and what should I do if I see it?

Fusarium wilt can show up as sudden wilting plus yellowing, often with browning inside the stems; it may spread in warm, wet conditions. Remove affected plants immediately, avoid reusing that potting mix or soil, and water only the base (not the leaves) so foliage stays dry. If you’re starting new plants, use fresh seed-start mix and ensure good spacing for airflow in full sun.

How often should I water Ocimum basilicum during the main growing phase (around the time it’s actively leafing out)?

Water when the top 1 inch of soil feels dry, which is usually every 2–4 days depending on heat and container size. Keep the soil evenly moist but never soggy—basil roots in waterlogged conditions and leaf issues increase in persistent dampness. If growing in containers, check daily in hot weather and aim for thorough, slow watering until excess drains away.

How can I tell when Genovese basil (Ocimum basilicum) is ready to harvest?

Start harvesting around 35–45 days after sowing when plants are bushy and have several sets of healthy leaves (typically after they reach about 8–10 inches tall). Harvest by snipping just above a pair of leaves to encourage branching, and avoid stripping more than about one-third of the plant at a time. If you see flower buds forming, begin harvesting more frequently because leaves become smaller and more bitter after flowering starts.