Botanical Name:Â Ocimum basilicum
Family:Â Laminaceae
Native:Â Probably Africa, but in cultivation for so long that it cannot be verified.
Hardiness:Â Frost-sensitive annual
Plant Dimensions: 18″–24″ tall, 10″ wide
Variety Information:Â Large, dark green almond-shaped leaves. This is the true Italian pesto basil from the Genoa area of Italy, pesto capital of the world.
Exposure:Â Full sun to part shade
Attributes:Â Good for Containers
When to Sow Outside: 1 to 2 weeks after your average last frost date, and when soil temperature is at least 60°F, ideally 65°–85°F. Successive Sowings: We recommend 3 or 4 successive sowings every 3 weeks after initial sowing.
When to Start Inside: RECOMMENDED. 4 to 6 weeks before transplanting outside. Transplant when your nighttime temperatures are above 50°F.
Days to Emerge: 5 – 10 Days
Seed Depth: ¼”
Seed Spacing:Â A group of 2 seeds every 12″
Row Spacing:Â 12″
Thinning:Â When 2″ tall, thin to 1 every 12″
Harvesting:Â Basil flavor is best before the plant flowers. Harvest up to 1/3 of the plant at a time, leaving enough for the plant to be healthy and keep producing. Harvest prior to a frost; basil is very frost sensitive.
