Italian Large Leaf Basil
Ocimum basilicum 'Italian Large Leaf'
herbItalian Large Leaf is a Genovese-type Italian sweet basil grown for its big, broad, dark-green leaves up to 3 to 4 in long, prized as even sweeter and more fragrant than Genovese itself. The tall, erect, slow-to-bolt plant is a vigorous, high-yielding tender annual and the classic choice for Neapolitan cooking and big batches of pesto, as well as fresh use in salads and on pizza. Its large leaves are smooth and flat, unlike the heavily crinkled, savoyed leaves of Lettuce Leaf basil, and it grows taller and leafier than compact Greek or standard Genovese types.
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Sun
full sun
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Water
Every 3 days
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Harvest
~75 days
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Difficulty
easy
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Lifecycle
annual
One season, then done
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Spacing
12-15 in. apart
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Planting Depth
1/4 in
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Soil pH
6.0-7.0
Growing Details
Soil Type
Rich, well-draining
Hardiness Zones
Zones 3 – 10
Grown as an annual. This range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At planting; light nitrogen feed every 3 to 4 weeks
Fertilizer
Balanced fertilizer at moderate rate
🌱 Growing Guide
Basil is a tender annual that will not survive frost or cold soil, so start seed indoors about 6 to 8 weeks before the last frost or direct-sow once soil and nights are warm, covering seed a quarter inch deep; it germinates in 5 to 10 days. Give full sun and rich, well-drained soil, and space plants 12 to 15 in apart for airflow. Pinch the growing tips once seedlings have their first six leaves to force bushy branching, and remove flower buds as soon as they appear, since flowering turns the leaves bitter and slows production. Water evenly and feed only lightly, because excess fertilizer dilutes the aromatic oils. Though slow to bolt, it still benefits from regular pinching.
Planting Calendar
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Start seeds indoors
Mar 4
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Transplant outdoors
Apr 29
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Projected first harvest
Jul 13
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Tomato: Repels thrips and whiteflies; the classic companion planting combination
- Pepper: Aromatic protection from pest insects
- Asparagus: Deters asparagus beetles
- Most vegetables: General aromatic pest deterrence; attracts pollinators when in flower
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
Water blast; insecticidal soap; introduce lacewings
Diatomaceous earth around base; beer traps; handpick after rain
Rotate planting location yearly; remove wilted plants immediately
Ensure airflow; avoid wetting foliage; copper spray if needed
🌾 Harvest & storage
Harvest by pinching whole stem tips just above a pair of leaves rather than stripping single leaves, which makes the plant branch and yield more. The big tender leaves are ideal picked individually for sandwiches, Caprese, and pizza, or by the stem for large batches of pesto. Pick in the morning for the strongest aroma, harvest often all summer, and take one last big cut before the first frost, since cold blackens basil quickly. Hold cut stems in a glass of water at room temperature rather than the refrigerator, where basil turns black.
🥗 Nutrition & benefits
Basil is used in modest amounts but is rich in the aromatic oils eugenol and linalool behind its scent, and it supplies vitamin K plus some vitamin A, manganese, and antioxidant flavonoids. The large, tender leaves of Italian Large Leaf make it easy to use basil generously, and fresh-picked leaves carry far more aroma and nutrients than dried.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.