Sweet Genovese Basil

Ocimum basilicum

Also known as: Genovese Basil, Sweet Basil, Italian Basil


This is the classic Italian pesto basil. Large, glossy, slightly cupped leaves grow on bushy plants 45–75cm tall. The flavour is sweet and warm with hints of clove and anise, and the leaves release a strong scent when you brush past them. It’s the basil for pesto, caprese salads, tomato sauces and anything served with summer tomatoes. It’s slow to bolt in summer heat and doesn’t turn bitter as it ages. If you keep pinching the tips, a single plant will give you leaves from early summer into autumn. Bushy herb — no support needed.

Days to harvest First leaves from around 4–6 weeks after transplant; full plants at 60–90 days from sowing
Fruit size Large, glossy leaves, 5–8cm long
Sowing depth 3–5mm. Cover the seed lightly.
Germination 5–10 days at soil temperature 21–30°C. Seed won’t germinate below about 10°C.
Spacing 20–30cm apart
Aspect Full sun (6–8 hours); rich, moist, well-drained soil
Frost tolerance Very frost-tender. Plant out only once nights stay above 10°C.

Growing notes

A warm, sunny, sheltered spot suits it best. Basil loves heat and sulks in cold, wet weather, so don’t rush it outside.

Soil preparation: Dig in well-rotted compost before planting. Basil likes a rich, moisture-holding soil that still drains freely.

Sowing method: Sow in trays on bottom heat, covering the seed only lightly. Water from below to avoid damping off. Plant out once seedlings have two or three sets of true leaves and nights have warmed.

Support: None needed. Pinched plants grow into sturdy, self-supporting bushes.

Containers: A pot of 10–15L suits one plant. Keep the soil evenly moist, since pots dry out quickly in summer heat.

Watering & feeding: Water at the base in the morning and keep the soil evenly moist but never soggy. A liquid seaweed or fish feed every few weeks keeps new leaf coming.

Harvest: When plants are 10–15cm tall, pinch out the growing tip just above a pair of leaves. Keep harvesting the same way, which makes the plant branch and bush out. Pinch off flower buds as soon as they appear. Once the plant flowers, leaf production slows. For pesto, pick a large batch in the morning, when the leaves hold the most flavour.

Timing: First pickings around 4–6 weeks after planting out. Harvest continues until the weather cools in autumn.

Key features

  • Large, glossy, aromatic leaves
  • Sweet, clove-warm flavour, the classic basil for pesto
  • Bushy, productive plants when pinched regularly
  • Slow to bolt in summer heat
  • A natural companion for tomatoes in the garden and the kitchen
  • Grows well in pots on a sunny step or windowsill

Short season tips


Sow indoors on bottom heat in September. In Coonabarabran and similar inland zones, plant out from late October to November, once nights stay above 10°C. Cold nights stunt basil badly, so a late planting does better than an early one. Before the first autumn frost, take a big final harvest for pesto. Cuttings will root in a glass of water and can be grown on a sunny windowsill through winter.

  • Spring
  • Summer
  • Fall

Annual

  • Tomatoes, capsicum, chillies, eggplant, lettuce, marigold
  • Rue, sage (prefers drier soil), fennel


Basil first came from tropical Asia and reached the Mediterranean in ancient times. It became central to Italian cooking. The Genovese type comes from the coast of Liguria around Genoa, where it was selected over generations for large, tender, sweet leaves and became the heart of pesto alla genovese. Basil grown in the traditional Ligurian way is protected as Basilico Genovese DOP. Gardeners everywhere grow this type when they want proper pesto basil.