This classic Italian basil is grown for its large, glossy green leaves and intense sweet-spicy aroma. Ocimum basilicum ‘Sweet Genovese’ is the traditional choice for pesto and Mediterranean cooking, with a rich flavour that makes it a kitchen garden essential. Fast-growing and tender, it thrives in warmth and is best grown in pots or sheltered beds where you can pick leaves regularly.

Ocimum basilicum ‘Sweet Genovese’, commonly known as Sweet Basil, is the most popular culinary variety, favoured for its balanced flavour, aromatic leaves, and reliability.

Annual

Tender, Bushy, Aromatic foliage

Flowers: July – September (small white blooms, often removed to extend leaf harvest) Foliage: May – October (dependent on sowing time and weather)

 

Scientific Name
Ocimum basilicum ‘Sweet Genovese’ (from Greek okimon, meaning aromatic herb)

Common Name
Sweet Basil, Genovese Basil

Origin
Native to tropical Asia and Africa; this cultivar is traditionally grown in the Liguria region of Italy

Pruning Tips
Pinch out growing tips regularly to encourage bushy growth and delay flowering. Remove flowers promptly to preserve leaf flavour

Wildlife Value
Bees and hoverflies love the flowers, though most gardeners remove them to prolong leafy growth

Positioning
Full sun in a sheltered, warm location – ideal in pots, raised beds, or sunny borders near the kitchen

Water
Keep soil moist but not soggy – water at the base to avoid splashing leaves, which can lead to mildew

Soil
Rich, free-draining compost or soil. Enrich with compost or organic matter before planting

Food
Feed fortnightly with a balanced liquid fertiliser for lush, healthy growth

Pet-safe
Generally considered non-toxic to pets

Sprouts Top Tips
Harvest little and often – the more you pick, the more it grows. Sow new seeds every few weeks in summer to keep a constant supply going right through to autumn.