Genovese Emily

Basil

45d to harvest

Fragrant as a summer breeze, Genovese Emily basil fills the garden with a vivid, sweet-anise perfume and a bright, true-green allure. Leaves are tender and generously sized, with a smooth, velvety surface and a full-bodied, classic basil flavor that shines in fresh bunches and turns wonderfully aromatic when warmed. Grow Genovese Emily for abundant harvests at about 45 days—ideal for making fragrant pesto, stirring into sauces, and finishing salads with living green fragrance.

Crop Dates

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Aug 24th
Harvest Ends	Sep 1st

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Recommended Companions

Frequently Asked Questions

What pest or disease is most common on Ocimum basilicum (Genovese basil), and what should I do if I see it?

Fusarium wilt can show up as sudden wilting plus yellowing, often with browning inside the stems; it may spread in warm, wet conditions. Remove affected plants immediately, avoid reusing that potting mix or soil, and water only the base (not the leaves) so foliage stays dry. If you’re starting new plants, use fresh seed-start mix and ensure good spacing for airflow in full sun.

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

Start harvesting around 35–45 days after sowing when plants are bushy and have several sets of healthy leaves (typically after they reach about 8–10 inches tall). Harvest by snipping just above a pair of leaves to encourage branching, and avoid stripping more than about one-third of the plant at a time. If you see flower buds forming, begin harvesting more frequently because leaves become smaller and more bitter after flowering starts.