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pH: 6.0–7.0  ·  Rich, moist, well-drained

Moderate; balanced fertilizer monthly

Italian Large Leaf basil is a culinary herb prized for its large, tender leaves and classic sweet basil flavour ideal for pesto, pasta, and fresh applications. Gardeners grow it for reliable productivity, ease of cultivation, and superior leaf size compared to other basil varieties.

Seeds germinate in 5–10 days at soil temperatures of 70–75°F (21–24°C), with higher temperatures accelerating sprouting. Basil requires light to germinate, so sow seeds on the soil surface or barely cover them; do not bury. No pre-treatment is needed.

Start seeds indoors 6–8 weeks before the last frost date, or direct sow after soil has warmed to at least 60°F (15°C) and all frost danger has passed. Space plants 6–12 inches apart; larger spacing suits the broad leaf habit of this cultivar. Seeds can be sown directly into garden soil once conditions warm, but indoor starting gives earlier harvests in short-season areas.

Keep soil consistently moist but not waterlogged; basil dislikes drought and cold wet conditions equally. Pinch out flower buds and the growing tip regularly to encourage bushier growth and delay bolting. Fertilize every 2–3 weeks with balanced fertilizer or compost tea. Watch for spider mites and Japanese beetles in hot weather; neem oil or hand-removal are effective controls. Basil thrives in full sun (6+ hours daily) and warm conditions.

Begin harvesting leaves when the plant has 6–8 true leaves; pinching the top encourages branching and extends productivity. Harvest in the morning after dew dries for best flavour and aroma. Pick leaves regularly to prevent flowering and maintain tenderness. Store fresh leaves in a plastic bag in the refrigerator for up to a week, or dry or freeze them for winter use.