Marseillais Basil (Ocimum basilicum 'Marseillais'): French Heirloom with Large, Sweet Leaves

Botanical Profile

Family: Lamiaceae (lay-mee-AY-see-ee)
Genus: Ocimum (OSS-ih-mum)
Species: basilicum (bass-IL-ee-kum)
Cultivar: 'Marseillais' (also known as Marsellais, Marseille, Marseilles, Provence)

Description

Marseillais basil is a vigorous French heirloom variety producing large, broad, bright green leaves with a rich, sweet, classic basil flavor. Plants grow 18–24 inches tall with a bushy habit. The leaves are slightly cupped and highly aromatic. White flower spikes appear in mid to late summer. Similar to 'Italian Large Leaf' but often noted for even larger leaves and exceptional productivity.

Cultivation

Grow in full sun with fertile, well-drained soil. Space 12–18 inches apart. Pinch regularly to promote branching and delay bolting. Water at the base. Heat tolerant. Excellent for containers and in-ground beds.

Culinary Excellence

Named for the Marseille region of Provence, this basil is prized for pistou (the Provençal version of pesto without pine nuts), salads, tomato dishes, and infusing olive oil. The large leaves are perfect for wrapping around mozzarella or lining terrines. High essential oil content ensures intense flavor retention in cooking.

Heritage

A traditional variety from southern France, maintained by generations of gardeners. Represents the classic basil of Provençal cuisine.