Large Leaf Italian basil (Ocimum basilicum) is the classic, broad-shouldered workhorse of Italian kitchens.
 
It forms bushy 18–30 inch plants packed with extra-wide, deeply cupped, bright-green leaves that often reach 4–5 inches long—the biggest leaves of any standard sweet basil. Pesto? Absolutely. But these massive, tender leaves truly shine when used whole or torn, never chopped.
 
Flavor is sweetly aromatic with gentle anise-clove notes, slightly milder and less sharp than true Genovese, making it ideal for fresh eating, caprese salads, and wrapping around mozzarella or tomatoes. Because of its huge leaf size and high yield, it’s the favorite of market growers and home cooks who want maximum basil with minimum picking time.
 
 
To maximize tender, flavorful basil leaves, start pinching the growing tips when plants reach 6 inches tall and continue harvesting by removing the top sets of leaves regularly. Always pinch off any flower buds as soon as they appear—this prevents seeding and keeps the plant producing high-quality foliage until frost.
 
Basil thrives in warm weather and is extremely frost-sensitive; even a single night in the low 50s °F (10 °C) can stunt growth. Plant after all danger of frost has passed and temperatures stay reliably warm.
 
Give basil rich, well-drained, slightly acidic loamy soil amended with plenty of compost. Keep it evenly moist but never soggy. Basil is not a heavy feeder—no additional fertilizer is needed.
 
Basil and tomatoes are classic companions: basil repels certain pests and benefits from the shade and moisture retention provided by taller tomato plants, while tomatoes enjoy improved flavor and pest protection from nearby basil.
 
Sold with multiple plants in a 2.5" pot.