Napoletano

Basil

60d to harvest

Aromatic as a sunlit piazza—Napoletano basil unfurls with a rich, sweet-clove fragrance and a distinctly savory, Italian depth. Its leaves are tender and velvety, medium-sized with a gently cupped, softly serrated edge, forming lush, upright clumps that stay productive through the cool-season stretch. Ideal for classic Italian-style pesto and bright fresh leaf use, Napoletano also shines when stirred into sauces and finished with a fragrant flourish.

Crop Dates

Milestone	Date
Start Indoors	Mar 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 6th
Harvest Begins	Aug 5th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What’s a common pest or disease for Ocimum basilicum (Napoletano basil) and how do I treat it?

Basil commonly develops downy mildew (often showing as yellow patches with gray-purple growth on the underside of leaves), especially in cool, humid weather or when foliage stays wet. Remove and discard infected leaves, improve airflow, and water at the soil level so the leaves dry quickly; avoid overhead watering. If it keeps spreading, use an appropriate labeled fungicide for downy mildew on basil and follow the label’s timing and safety intervals.

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

During active growth, keep the soil evenly moist but not waterlogged—water when the top 1 inch (2–3 cm) of soil feels dry. Aim for deep watering that wets the root zone, then let excess water drain so the plant doesn’t sit in soggy soil. Consistent moisture helps basil avoid leaf drop and bitterness as temperatures rise.

How can I tell when Napoletano basil is ready to harvest?

Harvest about 60 days from sowing/transplanting when plants have a full, bushy shape and reach roughly 6–8 inches (15–20 cm) tall. Start by pinching or cutting just above a pair of healthy leaves (or a node) to encourage branching. For best flavor, pick leaves before flowering; once flower buds form, leaf quality declines.