Genovese Red Freddy

Family: Lamiaceae Herb

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

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

Crop Dates

Milestone	Date
Start Indoors	Mar 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 6th
Harvest Begins	Aug 5th
Harvest Ends	Oct 16th

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.