Genovese Nero

Basil

60d to harvest

Sink your senses into Genovese Nero’s deep, velvety foliage—an inky, near-black basil that releases a rich, classic aroma the moment you brush the leaves. The plants form dense, upright clumps with broad, smooth leaves and a tender, succulent texture that stays lush through the season. Grow Genovese Nero for standout fresh flavor in pesto-style sauces, bright herb-forward garnishes, and aromatic finishing—its dark leaves lend a dramatic, garden-to-table elegance.

Crop Dates

Growing note: In frost-free Zone 11a, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Nov 30th
Harvest Ends	Feb 28th

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

Frequently Asked Questions

What pest or disease problem commonly hits Ocimum basilicum (Genovese Nero), and how do I treat it?

Basil is frequently affected by downy mildew (grayish/fuzzy growth on leaf undersides) and, in warm humid weather, fungal leaf spots. Remove and discard infected leaves immediately, improve airflow around plants, and water at the soil level rather than wetting foliage; if the problem keeps spreading, switch to an appropriate copper-based or labeled greenhouse fungicide for basil and follow the label schedule.

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

During the main growing phase, keep soil consistently moist but not waterlogged—water when the top 1 inch of soil feels dry. In full sun, this often means about 1–2 times per week, increasing frequency in hot spells; deep, slow watering helps basil develop a steadier root system and reduces stress-related leaf drop.

How can I tell when Genovese Nero (Ocimum basilicum) is ready to harvest?

Start harvesting around 60 days when plants have multiple pairs of fully formed leaves and are tall enough to cut without stripping the stem. Pick by snipping the top sets of leaves just above a leaf node to encourage branching; if flower buds begin to form, harvest more promptly because leaf flavor declines as Ocimum basilicum shifts to flowering.