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Italian Large Leaf Basil | Tiny Town Farms

Sweet, Bold & Aromatic | Hydroponically Grown, Pesticide-Free

Nutrition Information (per 10)
NutrientAmount%RDI
Calories
2 kcal
—
Vitamin K
14 mcg
12%
Vitamin A
350 IU
7%
Manganese
0.15 mg
7%
Antioxidants
Very High
—

FAQs About Italian Large Leaf Basil

How is this different from Genovese Basil?

Italian Large Leaf Basil has larger, slightly crinkled leaves and a slightly milder flavor—ideal for both raw and cooked applications.

Can I cook with this basil or should I use it raw?

Both! Use raw for garnishes or cooked at the end of dishes to preserve flavor.

Can I grow this basil at home after purchase?

If sold with roots or in a live herb format, yes. For cut herbs, we recommend using within 5 – 7 days.

Is it better than dried basil?

Absolutely. Fresh basil contains essential oils and flavor that are lost in dried versions.

Farming Notes

Italian Large Leaf Basil

• Product Description

Italian Large Leaf Basil produces large plants up to 30 inches tall with huge 4 inches leaves. The large, tasty leaves of this variety are very popular for flavouring Italian cuisine. Snip fresh leaves and use them to flavour tomato dishes, bread and pesto.

• Growing Instructions

Basil may be the most sought-after herb of the summer season. Its iconic, pungent aroma is the perfect companion to fresh tomatoes and the broad green leaves are the essential ingredient needed to whip up a delectable batch of pesto.

Seeds can be started indoors six weeks before the last frost. Pamper your seeds with moist conditions and a heat mat if possible. Basil will not thrive without consistent warmth. Plant seeds in a flat 1 cm deep. When true leaves appear, separate seedlings into individual pots.

Transplant after the danger of frost has passed and wait until the soil reaches around 20 degrees. Prepare a fertile bed under full or partial sun and mulch around the base of the plants to retain moisture. Be sure to water abundantly during drought conditions.

When plants have 6 leaves, prune back to the second set of leaves. The plant will become bushier and produce more of its aromatic foliage. As flowers appear, cut them off in order to focus energy into more leaf production. Basil will grow and produce well with little to no fertilizer throughout the season.

Leaves will be most tender and flavourful when harvested in the morning. Pick often to encourage growth and maximize yield. Freezing the leaves is the best way to preserve the fresh basil flavour. Drying is also an effective way to store basil, though this method sacrifices some of the potent flavour. Another way to keep basil and enjoy its wonderful aroma is to cut the leaves or flowers at the stem and place them into water as you would with flowers.

Quick Facts

  • Basil is native to the tropical regions of central Africa and Southeast Asia and was brought to Europe by traders during the medieval ages, where it became especially popular in Mediterranean cuisine.
  • Regularly pinching and pruning basil plants encourages healthier and bushier growth and prevents the plants from getting too tall or leggy.
  • Basil seeds will remain viable for 5 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.

Planting Details

  • Latin Name:
    Ocimum basilicum
  • Life Cycle:
    Annual
  • Days to Maturity:
    50-60
  • Planting Depth:
    1 cm
  • Plant Spacing:
    30-45 cm
  • Growth Habit:
    30-50 cm tall
Basil

Italian Large Leaf Basil

from $2.49
per package
Product Overview
Italian Large Leaf Basil from Tiny Town Farms is an essential culinary herb with extra-large, tender leaves and a robust, sweet flavor. Grown hydroponically in a soil-free, pesticide-free environment, it’s perfect for pesto, pasta, pizzas, and fresh summer salads.
  • Pesticide-Free & Non-GMO
    Clean, safe, and nutrient-rich
  • Sustainably Grown
    Using 90% less water than traditional farming
  • Why Choose Hydroponic Italian Large Leaf Basil
  • Longer shelf life
  • Free from soil contaminants
  • Packed with vitamins and minerals
  • Harvested at the Peak of Freshness
Flavour & Texture
  • Flavor Profile:
    Sweet, peppery, slightly clove-like, with warm herbal undertones
  • Texture:
    Large, soft leaves that are smooth and slightly crinkled
Classification Information
  • Scientific Name:
    Ocimum basilicum
  • Family:
    Lamiaceae
  • Variety:
    Italian Large Leaf Basil
  • Type:
    Culinary Herb (leaf)
Trivia & Origin

This variety of basil originated in Italy, where it became a staple in Mediterranean and Ligurian cuisine. Known for its size, fragrance, and classic flavor, it’s the preferred choice for traditional Pesto alla Genovese.

At Tiny Town Farms, our basil is grown hydroponically without soil, preserving flavor, freshness, and nutrient density, while reducing environmental impact.

How to Choose the Best Italian Large Leaf Basil
Look for:
  • Large, unblemished green leaves
  • Bold, fragrant aroma with no yellowing
Avoid:
  • Wilted, bruised, or dull leaves
  • Limp stems or blackened spots
How to Use & Enjoy
  • Pasta & Pesto:
    The #1 choice for Genovese pesto or finishing pasta
  • Pizza & Flatbreads:
    Tear fresh over hot slices just before serving
  • Salads:
    Use whole leaves or chiffonade over tomatoes and mozzarella
  • Infusions & Drinks:
    Steep into lemonade, iced tea, or simple syrups
  • Pro Tip:
    Gently tear basil leaves instead of chopping to prevent bruising and preserve aroma
Storage & Freshness Tips
  • Room Temp:
    Store upright in water like a bouquet, loosely covered
  • Fridge:
    Wrap in a dry paper towel and place in a perforated bag
  • Avoid washing until ready to use—moisture shortens shelf life
Cooking & Recipe Ideas
Recommended Recipes:
  • [Classic Genovese Basil Pesto] (link)
  • [Tomato Basil Mozzarella Salad] (link)
  • [Lemon Basil Sorbet] (link)
Health Benefits
  • Rich in essential oils (eugenol)
  • Supports immunity,
  • Contains antioxidants
Sustainability & Farming Method
  • Grown Hydroponically Using 90% Less Water
  • Pesticide-Free, Non-GMO, and Harvested at their Peak of Freshness
  • Eco-Friendly Packaging for Minimal Waste
Why Hydroponic Farming?
  • Uses significantly less water than traditional farming
  • No synthetic pesticides or fertilizers
  • Protects crops from soil-borne diseases and contamination
  • Reduces the carbon footprint with year-round production
  • Grown indoors with zero exposure to weather, pests, or contaminants – resulting in consistent, gourmet-quality
Nutrition Information (per 10)
NutrientAmount%RDI
Calories
2 kcal
—
Vitamin K
14 mcg
12%
Vitamin A
350 IU
7%
Manganese
0.15 mg
7%
Antioxidants
Very High
—

FAQs About Italian Large Leaf Basil

May we also suggest …

    Farming Notes

    Italian Large Leaf Basil

    • Product Description

    Italian Large Leaf Basil produces large plants up to 30 inches tall with huge 4 inches leaves. The large, tasty leaves of this variety are very popular for flavouring Italian cuisine. Snip fresh leaves and use them to flavour tomato dishes, bread and pesto.

    • Growing Instructions

    Basil may be the most sought-after herb of the summer season. Its iconic, pungent aroma is the perfect companion to fresh tomatoes and the broad green leaves are the essential ingredient needed to whip up a delectable batch of pesto.

    Seeds can be started indoors six weeks before the last frost. Pamper your seeds with moist conditions and a heat mat if possible. Basil will not thrive without consistent warmth. Plant seeds in a flat 1 cm deep. When true leaves appear, separate seedlings into individual pots.

    Transplant after the danger of frost has passed and wait until the soil reaches around 20 degrees. Prepare a fertile bed under full or partial sun and mulch around the base of the plants to retain moisture. Be sure to water abundantly during drought conditions.

    When plants have 6 leaves, prune back to the second set of leaves. The plant will become bushier and produce more of its aromatic foliage. As flowers appear, cut them off in order to focus energy into more leaf production. Basil will grow and produce well with little to no fertilizer throughout the season.

    Leaves will be most tender and flavourful when harvested in the morning. Pick often to encourage growth and maximize yield. Freezing the leaves is the best way to preserve the fresh basil flavour. Drying is also an effective way to store basil, though this method sacrifices some of the potent flavour. Another way to keep basil and enjoy its wonderful aroma is to cut the leaves or flowers at the stem and place them into water as you would with flowers.

    Quick Facts

    • Basil is native to the tropical regions of central Africa and Southeast Asia and was brought to Europe by traders during the medieval ages, where it became especially popular in Mediterranean cuisine.
    • Regularly pinching and pruning basil plants encourages healthier and bushier growth and prevents the plants from getting too tall or leggy.
    • Basil seeds will remain viable for 5 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.

    Planting Details

    • Latin Name:
      Ocimum basilicum
    • Life Cycle:
      Annual
    • Days to Maturity:
      50-60
    • Planting Depth:
      1 cm
    • Plant Spacing:
      30-45 cm
    • Growth Habit:
      30-50 cm tall