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Lettuce Leaf basil transforms the herb garden with its striking Japanese heritage and massive, crimped leaves that can stretch up to 5 inches long. This remarkable cultivar produces sweet-scented foliage with thick, substantial stems that crunch like lettuce but deliver that distinctive basil punch. Growing 12 to 24 inches tall in zones 2-11, it reaches harvest in just 60-69 days and resists bolting better than traditional varieties, keeping you in fresh leaves through summer's heat.
Full Sun
Moderate
2-11
24in H x 18in W
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High
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The standout feature of Lettuce Leaf basil lies in those enormous, thick leaves with their distinctive crimped edges that make every other basil look delicate by comparison. Originally from Japan, this variety has captured gardeners' hearts for its remarkable ability to stay productive in hot weather when other basils give up. The substantial leaves provide both crunch and flavor, making them perfect for wrapping dishes or adding texture to salads where you want basil's aroma with lettuce's satisfying bite.
The substantial leaves excel fresh in Vietnamese spring rolls, Asian salad wraps, and anywhere you need basil with serious crunch factor. When cooked, it performs like traditional Italian basil in pasta dishes, stir-fries, and marinades. The large leaf size makes it perfect for stuffing, wrapping, or using as edible garnish plates, while smaller leaves add sweet basil flavor to salads and sandwiches where you might typically use lettuce.
No timeline data available yet for this variety.
Start seeds indoors 6-8 weeks before the last frost date. Thin seedlings to 2 inches apart once sprouted and harden off before transplanting outdoors.
Transplant after soil temperatures reach at least 70°F during the day and stay above 50°F at night. Space plants 12 inches apart in full sun location with well-drained soil.
Direct sow seeds after all danger of frost has passed and soil has warmed to at least 70°F during the day.
Begin harvesting when leaves reach 4-5 inches long and emit a sweet, strong basil scent, typically 5 weeks after planting or as early as the microgreen stage. Cut or pinch individual leaves, never removing more than one-third of the plant at once. Allow at least a week between major harvests for plant recovery. For best flavor and texture, harvest before any flowering occurs in fall.
Pinch out growing tips regularly to encourage bushy, upright growth and prevent flowering. Remove flower buds as soon as they appear to extend the harvest season and maintain leaf quality.
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“This treasured variety traces its roots to Japan, where gardeners developed it as a hardier alternative to Italian basil varieties. The thick-stemmed, large-leafed form represents centuries of careful selection for plants that could withstand challenging growing conditions while maintaining exceptional flavor. Its journey from Japanese gardens to global cultivation speaks to the universal appeal of a basil that performs beautifully in diverse climates and cooking traditions.”