Genovese Nero

Family: Lamiaceae Herb

Sink your senses into Genovese Nero’s deep, velvety foliage—an inky, near-black basil that releases a rich, classic aroma the moment you brush the leaves.

The plants form dense, upright clumps with broad, smooth leaves and a tender, succulent texture that stays lush through the season. Grow Genovese Nero for standout fresh flavor in pesto-style sauces, bright herb-forward garnishes, and aromatic finishing—its dark leaves lend a dramatic, garden-to-table elegance.

Light: Full SunMaturity: 60 DaysHabit: Upright

Crop Dates : 2a

Milestone	Date
Start Indoors	Apr 13th
Last Frost	May 25th
Transplant / Sow Outdoors	Jul 13th
Harvest Begins	Sep 11th
Harvest Ends	Aug 29th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
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 Nero brings a deeper, almost smoky-sweet basil character that hits hardest when it’s fresh—blend it briefly or finish off the heat so the leaves don’t go flat. The tender, velvety texture makes it feel luxurious in pesto and spoonable green sauces, not scratchy like some basils.

Best Uses

classic pesto-style blend where you want extra aromatic lift
chiffonade as a warm-finish herb that stays fragrant without getting tough
muddled into vinaigrettes or green sauces for a darker, funkier note
tear-and-toss topping on grilled bread or burrata for high-impact freshness

Flavor Profile

inky, dark-green basil aroma sweet, resinous-bitter herbaceousness tender succulent leaves with a smooth bite

Kitchen Pairings

Parmesan pecorino olive oil lemon zest garlic mozzarella

Frequently Asked Questions

What pest or disease problem commonly hits Ocimum basilicum (Genovese Nero), and how do I treat it?

Basil is frequently affected by downy mildew (grayish/fuzzy growth on leaf undersides) and, in warm humid weather, fungal leaf spots. Remove and discard infected leaves immediately, improve airflow around plants, and water at the soil level rather than wetting foliage; if the problem keeps spreading, switch to an appropriate copper-based or labeled greenhouse fungicide for basil and follow the label schedule.

How often should I water Ocimum basilicum during active growth, and what soil moisture level should I aim for?

During the main growing phase, keep soil consistently moist but not waterlogged—water when the top 1 inch of soil feels dry. In full sun, this often means about 1–2 times per week, increasing frequency in hot spells; deep, slow watering helps basil develop a steadier root system and reduces stress-related leaf drop.

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

Start harvesting around 60 days when plants have multiple pairs of fully formed leaves and are tall enough to cut without stripping the stem. Pick by snipping the top sets of leaves just above a leaf node to encourage branching; if flower buds begin to form, harvest more promptly because leaf flavor declines as Ocimum basilicum shifts to flowering.