Basil – Italian Large Leaf

Basilius Magnus

• Growing Temp 60°F – 85°F

• Days to Maturity 70-90 days

Ease of Cultivation and Flavorful Herb: Italian Large Leaf basil is a classic variety known for its large, aromatic leaves and robust flavor. This herb is relatively easy to grow, making it a popular choice for both novice and experienced gardeners. With its warm weather preference and low maintenance requirements, it thrives well in a variety of garden settings. Italian Large Leaf basil is widely used in Italian cuisine, particularly in sauces, salads, and pesto, providing a fresh and fragrant taste that enhances many dishes.

Direct Sowing: For direct sowing, plant Italian Large Leaf basil seeds outdoors after the last expected frost when the soil temperature is consistently above 60°F. Sow the seeds about ¼ inch deep and spaced 12 inches apart in rows that are 18–24 inches apart. Germination typically occurs within 7–14 days. It’s crucial to keep the soil consistently moist during the germination period. Once the plants are established, thin them to ensure proper airflow and healthy growth. You can begin harvesting the leaves when they are around 3–4 inches long, taking care to remove no more than one-third of the plant at a time to encourage continued growth.

Early Sowing for Seedlings: For an early start, sow Italian Large Leaf basil seeds indoors 6–8 weeks before the last expected frost. Use seedling trays filled with a quality potting mix, placing 2-3 seeds per cell. Maintain a temperature of 70–80°F to encourage germination. Once the seedlings develop their first true leaves and the danger of frost has passed, they can be transplanted into the garden. Space the transplants about 12 inches apart in rows that are 18–24 inches apart. Water the seedlings thoroughly after planting and apply mulch around the base to help retain moisture and suppress weeds.

Harvesting: To identify when Italian Large Leaf basil is ready for harvest, look for leaves that are large, vibrant green, and fragrant. You can start harvesting as soon as the plants have enough foliage, usually within 70-90 days of sowing. It’s best to pick the outer leaves first to promote bushier growth. Regular harvesting encourages the plant to produce more leaves and prevents flowering, which can lead to a more bitter taste. For the best flavor, harvest in the morning when the oils in the leaves are most concentrated.