Italian Large Leaf Basil (Ocimum basilicum 'Italian Large Leaf'): Classic Sweet Basil for Pesto and Sauces

Botanical Profile

Family: Lamiaceae (lay-mee-AY-see-ee)
Genus: Ocimum (OSS-ih-mum)
Species: basilicum (bass-IL-ee-kum)
Cultivar: 'Italian Large Leaf' (also known as 'Italian Broadleaf Sweet Basil')

Description

This cultivar produces the largest leaves of any sweet basil—up to 4 inches long and 3 inches wide—on vigorous, bushy plants 18–24 inches tall. The bright green, glossy leaves are slightly cupped and have a rich, sweet, classic basil aroma without the anise notes of Thai basil. White flower spikes appear in mid to late summer.

Cultivation

Grow in full sun with fertile, well-drained soil. Space 12–18 inches apart. Pinch back regularly to promote branching and delay flowering. Water at the base to keep leaves dry. Excellent for containers and raised beds. Heat tolerant but sensitive to cold; plant after all frost danger passes.

Culinary Excellence

The large, tender leaves are ideal for pesto—less chopping needed, more surface area for oil infusion. Perfect for Caprese salads, margherita pizza, pasta sauces, and infusing oils and vinegars. Leaves hold up well to brief cooking. High essential oil content gives intense flavor.

Harvest & Preservation

Harvest leaves individually or cut stems just above a leaf pair. For pesto, harvest in the morning when oils are most concentrated. Freeze whole leaves on trays, then pack in bags; or blend with olive oil and freeze in ice cube trays. Dry leaves lose much flavor—freezing is preferred.