Gevas

Family: Lamiaceae Herb

Planting Schedule

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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

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

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.