Genovese Red Freddy

Family: Lamiaceae Herb

Planting Schedule

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Fragrant as a sunlit garden—Genovese Red Freddy basil unfurls with a bold, peppery-sweet aroma and striking deep burgundy leaves that glow against the greenest stems.

The foliage is tender and lush, with a velvety texture and a balanced, savory flavor that shines in fresh applications and quick flavor boosters. Grow it for standout garnish, vibrant pesto-style sauces, and richly colored herb blends that elevate every bowl with its distinctive red-green personality.

Light: Full SunMaturity: 60 DaysHabit: Upright

Botanical illustration of Genovese Red Freddy

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Genovese Red Freddy Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Apr 20th	Jul 13th	Sep 11th – Aug 1st
Zone 2a	Apr 13th	Jul 6th	Sep 4th – Aug 29th
Zone 2b	Apr 3rd	Jun 26th	Aug 25th – Aug 25th
Zone 3a	Apr 3rd	Jun 26th	Aug 25th – Sep 1st
Zone 3b	Apr 7th	Jun 30th	Aug 29th – Sep 21st
Zone 4a	Apr 3rd	Jun 26th	Aug 25th – Sep 24th
Zone 4b	Apr 1st	Jun 24th	Aug 23rd – Sep 27th
Zone 5a	Mar 27th	Jun 19th	Aug 18th – Sep 30th
Zone 5b	Mar 23rd	Jun 15th	Aug 14th – Oct 5th
Zone 6a	Mar 20th	Jun 12th	Aug 11th – Oct 10th
Zone 6b	Mar 14th	Jun 6th	Aug 5th – Oct 16th
Zone 7a	Mar 9th	Jun 1st	Jul 31st – Oct 20th
Zone 7b	Feb 27th	May 22nd	Jul 21st – Oct 28th
Zone 8a	Feb 18th	May 13th	Jul 12th – Nov 5th
Zone 8b	Feb 9th	May 4th	Jul 3rd – Nov 12th
Zone 9a	Jan 23rd	Apr 17th	Jun 16th – Nov 26th
Zone 9b	Dec 29th	Mar 23rd	May 22nd – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

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)	7

Culinary Notes

Chef's Note

Genovese Red Freddy brings a peppery-sweet basil hit with tender, velvety leaves that behave beautifully as a fresh finisher—no need to cook it into submission. Use it at the end to preserve its aroma, and it’ll lock in an herb-forward brightness that plays especially well with lemony fats and aged cheeses.

Best Uses

tear-and-shave over hot pasta off the heat to keep the leaves from bruising
make quick pesto-style sauces that lean peppery and herb-forward
stir into finishing oils or pan sauces at the last minute for a fragrant lift
blend into herb salt or herb vinaigrettes for red-green color

Flavor Profile

bold peppery-sweet basil aroma velvety, tender leaves balanced savory bite with a clean finish

Kitchen Pairings

garlic lemon olive oil parmesan mozzarella chicken

Frequently Asked Questions

What pest is most likely on sweet basil (Ocimum basilicum) and how do I stop it?

Watch for aphids and spider mites, which commonly colonize Ocimum basilicum on warm, dry days and cause leaf curl, stippling, and sticky residue. Spray plants with a strong stream of water to knock pests off, then apply insecticidal soap (or horticultural oil) and repeat every 5–7 days for 2–3 rounds. Keep leaves dry by watering at the soil line rather than overhead, which reduces mite buildup.

How often should I water Ocimum basilicum during peak growth?

During active growth, keep soil consistently moist but not waterlogged—aim for the top 1 inch to be slightly damp, not soggy. In full sun, this is often about every 2–3 days, but adjust so excess water drains freely (basil quickly suffers root stress if it stays wet). Mulch lightly and water in the morning so the foliage dries quickly.

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

Start harvesting when plants have several pairs of mature leaves and are well-developed at roughly 50–60 days, and before flowers begin. Pinch or cut stems just above a leaf set (remove the growing tips) to encourage bushy regrowth; you’ll know it’s ready when leaves are fully sized and fragrant. If flower buds appear, pinch them off immediately because flowering reduces leaf quality and can shorten the harvest window.