Ocimum basilicum

Italian Large Leaf basil, sometimes called Mammoth or Napolitano basil, is a classic heirloom with roots in traditional Italian kitchens. Its origins trace back to Mediterranean growers who prized its immense, crinkled leaves and unmistakably sweet aroma. This variety has long been the foundation for pesto and sauces, and is especially cherished in Mediterranean cuisine for its generous yield and soft, richly flavoured foliage.

The large, lush leaves are not only perfect for pesto but ideal fresh in salads, sandwiches, or gently torn into warm pasta. Their mild flavour carries the traditional basil taste without overwhelming heat or bitterness. Some growers also use the aromatic leaves as a base for natural insect-repelling sprays, taking advantage of their strong essential oil content.

Start seeds indoors on a warm windowsill or heating pad, sowing at a depth of about 5 mm. Basil prefers light for germination, so sow shallowly and keep the soil moist but not waterlogged. Ideal temperatures range between 20–25°C. Germination is typically seen within 5 to 10 days.

Once the seedlings have two sets of true leaves, they can be transplanted into rich, well-drained soil in full sun. In southern hemisphere gardens, transplant out in early spring after all danger of frost has passed. Harvest begins from about 50 days after transplant. Regular pinching encourages a bushier habit and prolongs leaf production. Remove any flower buds promptly to maintain flavour and yield.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds