Lettuce Leaf Large Italian

Family: Lamiaceae Herb

Fragrant, cool-summer basil leaves unfurl with a lush, lettuce-leaf largeness—tender, velvety, and richly aromatic from the first pinch.

Lettuce Leaf Large Italian delivers a smooth, broad leaf texture with a classic Italian basil flavor that shines in fresh bouquets and bright green sauces, and it also holds its character beautifully when gently heated. Grow it for abundant, cut-and-come-again harvests that keep your garden smelling like warm herb gardens long after the first picking.

Light: Full SunMaturity: 55 DaysHabit: Upright

Botanical illustration of Lettuce Leaf Large Italian

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

Crop Dates

Milestone	Date
Start Indoors	Apr 11th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 6th
Harvest Begins	Jul 31st
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Lettuce Leaf Large Italian is the kind of basil that gives you big, soft leaves without sacrificing that unmistakable sweet-green perfume—great for hands-on eating rather than just background garnish. Its tender velvety texture makes it behave well in raw tosses and quick, gentle heating, where the fragrance stays forward instead of going haywire.

Best Uses

tear-and-mix salads where the leaves stay plush under vinaigrette
quick basil pesto where you want a smooth, spoonable green
bright herb bouquet for finishing pasta, beans, and grilled proteins
gentle wilt into pan sauces where it stays fragrant instead of turning bitter

Flavor Profile

classic sweet basil aromatics tender, velvety leaf texture cool, green herbal bite with a lightly peppery finish

Kitchen Pairings

garlic lemon juice Parmigiano-Reggiano extra-virgin olive oil mozzarella olive brine

Frequently Asked Questions

Why are my basil (Ocimum basilicum) leaves turning yellow or developing dark spots, and what should I do?

Yellowing with lesions on basil is often caused by downy mildew or bacterial leaf spot, which spread quickly when leaves stay wet. Water at the soil line in the morning, remove and discard badly affected leaves, and space plants so air moves through the canopy. If it keeps worsening, treat early with a labeled copper-based fungicide/bactericide and stop overhead watering completely.

How often should I water large-leaf basil during the main growing phase?

During active growth, keep the top 1–2 inches of soil consistently moist but never waterlogged. In warm Full Sun conditions, this typically means deep watering about 1–2 times per week, then adjusting to heat so the soil doesn’t dry out between waterings. Mulch helps, but let excess surface moisture drain so basil roots don’t sit in soggy soil.

How can I tell when Ocimum basilicum is ready to harvest (leaf large Italian style)?

Harvest when plants reach about 8–12 inches tall and have well-formed leaves, typically around 55 days from sowing. Pick leaves in the morning before they get hot, cutting above a pair of leaf nodes to encourage branching. If the plant starts forming flower buds, begin harvesting more frequently because leaf quality declines as it bolts.