Gevas

Family: Lamiaceae Herb

Fragrant and lush from the first pinch, Gevas Italian Basil fills the garden with a bright, sweet-anise perfume and a cool, green snap.

Leaves are tender and velvety with a classic medium-to-large, gently cupped shape—ideal for gathering at peak freshness for bold flavor and vivid color. Grow Gevas for nonstop harvests and for standout pesto-style flavor, fresh leaf use, and aromatic finishing in sauces and quick pickles.

Light: Full SunMaturity: 35 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	Jul 25th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	35
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Gevas Italian Basil hits with sweet-anise top notes and a cool green snap, so it stays characterful even when you only let it meet heat for a moment. Use it for pesto or as a finishing herb—its fragrance is the whole point, and it won’t taste muted if you respect that fresh-leaf timing.

Best Uses

pinch-and-finish fresh leaf over hot pasta or grilled vegetables
pesto-style blitz where you want a vivid, fragrant green (not just a leafy herb)
stir into yogurt or sour cream for an anise-cool herb note
quick refrigerator pickles for punchy, aromatic bites

Flavor Profile

bright sweet-anise perfume cool green snap with tender, velvety leaves mildly peppery herbal lift high-impact fragrance that shows up even with quick heat

Kitchen Pairings

extra-virgin olive oil garlic parmesan lemon mozzarella white beans

Frequently Asked Questions

What pest or disease commonly affects Ocimum basilicum (basil), and what should I do?

Basil is often hit by downy mildew (bluish-gray growth on leaf undersides) during cool, humid weather. Remove and discard infected leaves, improve airflow (space plants and avoid crowding), and water at the base early in the day so foliage dries quickly. If mildew keeps recurring, treat plants with a labeled downy mildew fungicide suitable for basil and follow the label interval.

How often should I water Ocimum basilicum during its main growth period?

During the main growth phase, keep soil consistently lightly moist—aim for the top 1 inch (2–3 cm) to stay damp but not soggy. Water deeply when the surface begins to dry, usually about 2–3 times per week depending on heat and container vs. ground conditions. Avoid wetting leaves, because basil’s foliage stays prone to mildew when it remains damp.

How can I tell when Ocimum basilicum is ready to harvest?

Harvest when plants are about 30–40 days old (around your ~35-day maturity) and have multiple sets of healthy leaves. Pick by cutting just above a pair of leaves to encourage branching; don’t harvest more than about one-third of the plant at a time. For best flavor, harvest in the morning after dew has dried, before the plant starts forming flowers.