Mammoth Napoletano

Family: Lamiaceae Herb

Fragrant as a sunlit piazza, Mammoth Napoletano Italian Basil unfurls into large, velvety leaves with a rich, sweet-anise perfume and a distinctly lush, tender bite.

Expect broad, spoon-shaped foliage that holds its character beautifully for classic basil-forward preparations—ideal for bold pesto-style sauces and vibrant herb pastes, as well as fresh garnishing when you want that unmistakable Italian basil aroma to lead the way. With about 60 days to maturity, it’s a fast-growing showpiece for warm-season gardens that rewards you with abundant, harvest-ready leaves.

Light: Full SunMaturity: 60 DaysHabit: Upright

Botanical illustration of Mammoth Napoletano

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 13th
Harvest Begins	Aug 12th
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

Mammoth Napoletano’s big, soft leaves deliver that unmistakable Italian basil aroma with a tender, spoonable bite—no rough edges. It’s built for basil-forward jobs like pesto and herb pastes, where its sweet-anise fragrance can really take the microphone.

Best Uses

mortared pesto where the leaves stay lush and aromatic
basil oil or herb paste for finishing hot pasta and roasted vegetables
broad-leaf chiffonade as a top-layer garnish that doesn’t disappear
tomato-heavy sauces where basil perfume can lead without tasting thin

Flavor Profile

sweet-anise basil perfume velvety, tender leaf bite herb-forward sweetness with a clean finish

Kitchen Pairings

extra-virgin olive oil Parmigiano-Reggiano garlic lemon zest mozzarella fresh tomatoes

Frequently Asked Questions

What pest or disease issues commonly hit Ocimum basilicum (Italian large-leaf basil) and how do I fix them?

Basil (Ocimum basilicum) commonly suffers from downy mildew and leaf spots in humid conditions, plus aphids on tender growth. Improve airflow by spacing plants and watering at the soil line, then remove heavily spotted leaves early. For an active outbreak, use a labeled fungicide appropriate for basil/downy mildew and repeat as directed, while also washing hands/tools between plants to avoid spreading.

How often should I water Ocimum basilicum during the main growing phase?

During the 60-day growth period, keep the soil evenly moist but not waterlogged—aim for consistent moisture at the top 1–2 inches. Water when the surface starts to dry, typically about 1–2 times per week in full sun, with more frequent watering during hot, windy weather. Avoid wetting leaves, because basil’s broad foliage stays humid and raises the risk of mildew.

How can I tell when ‘Mammoth Napoletano’ basil (Ocimum basilicum) is ready to harvest?

Harvest around 60 days from sowing when plants are well-branched and you can pinch a cluster of mature, fully expanded leaves without tearing. Pick the largest outer leaves first, leaving the center shoots to continue growth; for best flavor, harvest before flowers open. If flower buds appear, harvest promptly and pinch to delay flowering and maintain tender leaf size.