Genovese

Family: Lamiaceae Herb

Fragrant as a sun-warmed green garden, Genovese Italian Basil unfurls with lush, medium-large leaves that feel velvety to the touch and hold their vivid color through the season.

Its flavor is bright and sweet with a classic, aromatic lift—ideal for the signature green sauces and for fresh garnishing, where its tender texture shines. Grow it for a steady harvest of fragrant sprigs that make every bowl feel unmistakably Italian.

Light: Full SunMaturity: 60 DaysHabit: Upright

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 20th
Harvest Begins	Aug 19th
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)	10

Culinary Notes

Chef's Note

Genovese basil gives you big, soft leaves and a sweet, sunlit aromatic punch that stands up to heavy olive oil and cheese. It’s at its best when handled gently—quickly blended or torn last-minute—so the perfume stays vivid instead of turning bitter.

Best Uses

blitz-and-run pesto (keep it green; pulse, don’t cook)
green sauce for pasta or gnocchi (fold in at the last second)
chopped basil over olive-oil–slick tomatoes-less salads and grilled veg
velvety tear-and-drop garnish for soups, eggs, and burrata

Flavor Profile

bright sweet basil fragrance cool, aromatic herbal lift tender leaves with a slight chew clean finish with gentle peppery tinges

Kitchen Pairings

extra-virgin olive oil aged Parmigiano-Reggiano garlic lemon mozzarella/burrata pine nuts

Frequently Asked Questions

What pest or disease issue most commonly affects Ocimum basilicum (Genovese basil), and how do I control it?

Basil commonly suffers from downy mildew (often showing yellow patches on upper leaves with gray-purple growth underneath). Remove and discard affected leaves early, improve airflow around plants, and avoid wetting the foliage when watering. If problems persist, use a labeled fungicide for basil downy mildew and keep plants in full sun to speed drying between waterings.

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

During the main growing phase, water when the top 1 inch (2–3 cm) of soil feels dry, then water deeply so moisture reaches the root zone. Aim for evenly moist but not soggy soil—basil (Ocimum basilicum) performs poorly in continually wet conditions and can develop fungal leaf problems.

How can I tell when Genovese basil is ready to harvest?

Harvest when plants reach about 6–8 inches (15–20 cm) tall and have multiple pairs of healthy leaves, typically around 60 days from sowing. Pick by cutting above a leaf node (just above where leaves branch) so the plant can produce new shoots; regular harvesting delays flowering and keeps leaves tender.