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 24th

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

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 often should I water Ocimum basilicum during the main growing phase (around the time it’s actively leafing out)?

Water when the top 1 inch of soil feels dry, which is usually every 2–4 days depending on heat and container size. Keep the soil evenly moist but never soggy—basil roots in waterlogged conditions and leaf issues increase in persistent dampness. If growing in containers, check daily in hot weather and aim for thorough, slow watering until excess drains away.

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.