This Italian basil is one of the most aromatic of all basils. Gorgeous, large green leaves on 18-24” plants. A must for any kitchen garden.


Family: Lamiaceae

Species: Ocimum basilicum, O. sanctum

Difficulty: easy to grow

Sun: full sun

Moisture: evenly moist

Sowing Method: direct seed or transplant

Planting: plant after last frost

Frost Tolerance: frost sensitive

Qualities: culinary herb, heirloom, organic, pesto, salad


Basil is an aromatic, easy to grow, annual culinary herb. It has four species that contain over 60 varieties used both dried and fresh in a variety of dishes from soups to pizzas to soothing teas. It is the basic ingredient in pesto. Native to China, Basil spread to the Mediterranean and around the world. Nutrients: vitamins A, C, calcium, phosphorus, magnesium, potassium and iron.

Growing: Basil is a frost sensitive summer crop that should be planted after danger of frost has passed and gathered before even the lightest frost arrives in the fall. It can be easily direct seeded into the herb garden, but transplants well for earlier harvest or in short season locations. It likes fertile soil, full sun and is very heat, but not drought tolerant. Plant Seeds: 1/4" deep with 2-4" between seeds, in rows 18-24" apart. Soil Temp: 65-85?F. Days to Emergence: 7-14. Thin to/Mature Plant Spacing: 12-18" Seeds/Oz: 18,000. Seed Wt./100' Row: 5g. Average Yield/100' Row: 40-50lbs. Days to Harvest: 40-60. Seed Viability in ideal storage: 4-6 yrs. Companions: Cilantro, Marigolds, Nasturtium, Parsley, Tomatoes.