Sweet Basil
Where to buy seeds
Some links are affiliate links — Verdantly may earn a commission at no cost to you. Learn more.
Genovese basil is the legendary Italian herb that Italian chefs consider essential, selected centuries ago by villagers in Genoa for making authentic pesto. This open-pollinated annual grows 12, 24 inches tall with large, thick, deep green leaves that deliver a distinctly sweet flavor without the minty notes found in other basil varieties. You'll harvest your first leaves in about 68 days, and it thrives in warm conditions (70, 85°F) across hardiness zones 4, 11, whether in the garden, containers, or greenhouse. The compact growth habit and high leaf yield make it one of the most rewarding herbs to grow for both fresh use and preservation.
Full Sun
High
4-11
24in H x 12in W
Annual
Moderate
Hover over chart points for details
Large, thick, deep green leaves on sturdy plants deliver the sweet, slightly peppery flavor that defines authentic Italian pesto. Unlike more aggressive basil cultivars, Genovese's bold savory character shines through without minty undertones, allowing the basil itself to become the star of any dish. The variety tolerates high-density growing and produces an abundance of harvestable leaves over the season, typically yielding 7, 8 cuttings before plants bolt.
Genovese basil shines in pesto, where its large leaves and sweet flavor create an exceptional sauce when crushed with a mortar and pestle. Beyond pesto, it excels in tomato-based pasta sauces, on fresh pizzas, in soups and stews, and as a finishing herb for sautéed dishes. The tender leaves also grow beautifully as microgreens. Its tender texture and lack of minty astringency make it the preferred choice wherever basil's delicate, savory character should take center stage rather than fade into the background.
Start seeds indoors 6 weeks before your last spring frost. Sow seeds 1/4 inch deep in potting mix and keep at 70°F for best germination. Transplant seedlings to the garden when they have developed 3, 4 sets of leaves, spacing them 4, 8 inches apart in rows 18 inches apart (though some growers prefer 12-inch row spacing).
Move seedlings outdoors after they have developed 3, 4 sets of true leaves and all danger of frost has passed. Space plants 4, 8 inches apart in rows 12, 18 inches apart. Genovese basil prefers warm soil, so wait until nighttime temperatures consistently reach the low 70s before transplanting.
Direct sow seeds 1/4 inch deep, planting 2, 3 seeds per inch in rows 12, 18 inches apart. Sow after all frost danger has passed and soil has warmed. Firm soil over seeds. Thinning is not strictly necessary, but thinning to 4, 8 inches apart will produce fuller, healthier plants.
Begin harvesting lightly in the early morning when leaves are cool and less likely to wilt. Once plants are established and vigorous, cut entire stems 4, 6 inches above the ground to promote branching and additional harvests. Harvest before plants flower for the best leaf texture and flavor. Handle leaves carefully, as they bruise easily. Most gardeners can expect 7, 8 cuttings from a single plant before it bolts.
Begin harvesting lightly once plants are well established, pinching or cutting leaves from the top to encourage bushy growth. Once the plant reaches good size, you can cut the entire plant 4, 6 inches above ground to promote a second flush of growth. This variety is relatively slow to bolt, typically allowing 7, 8 harvests before flowering. Complete a full harvest just before plants begin to flower to maximize leaf quality.
Enter your ZIP code to see a personalized growing calendar for this plant.
“Genovese basil was developed in the coastal port city of Genoa in northwestern Italy, where residents selected this strain specifically for pesto-making hundreds of years ago. The variety is native to the Italian provinces of Genoa, Savona, and Imperia, with locals insisting that true Genovese basil originates from the Genoa district of Pra'. Today, most Genovese basil grown in Italy comes from the Liguria region, where it is cultivated at very high density in greenhouses, a practice that speaks to its importance in Italian cuisine and the region's horticultural heritage.”