This is the classic Italian basil, and the crucial ingredient for pesto! Large dark green leaves are tender, delicious, and aromatic. This plant loves warm weather, so be sure to wait until all danger of frost has passed before planting. Does beautifully in containers. Slow to bolt, but when it does, be sure to pinch the blooms to keep the harvest coming. Once it has bolted, use the flowers as garnish for salads, pasta, and drinks.

This variety only available during peak planting season in Arizona, California, New Jersey, Oregon, Virginia, and Washington.

  • Type Warm season annual
  • Planting time After last spring frost
  • Features Large leaves with intense flavor and a wonderful aroma
  • Light Full sun
  • Soil Fertile, well-drained but moist
  • Spacing 15 to 18 inches apart
  • Plant size 16 to 18 inches tall, 12 to 16 inches wide
  • Garden use Containers, herb beds, flower beds
  • Culinary use Italian and Asian dishes

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

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At a glance
Nutrition Information

Light requirements: Full sun is ideal, but plants can grow in part shade.

Planting: Space 8 to 18 inches apart, depending on type. (Read the stick tag that comes with the plant for specific spacing recommendations.)

Soil requirements: Plants grow best in rich, moist but well-drained soil with a pH of 6.0 to 7.0. Work organic matter into soil before planting to add fertility and improve moisture retention. In containers, use premium quality potting soil.

Water requirements: Keep soil consistently moist through the growing season. Add a mulch layer to slow water evaporation from soil. In containers, water whenever the top inch of soil is dry.

Frost-fighting plan: Basil is very frost-tender and damaged by temperatures below 40º F. Use a frost blanket to protect newly planted seedlings from late spring frosts or prolong the fall growing season.

Common issues: Pinch flower buds to keep plants from bolting. Once flowers form, leaf flavor changes. Pests to watch out for: aphids, slugs, Japanese beetles, and earwigs. Fungal diseases sometimes occur in humid climates, and root rot is common in poorly drained soil.

Growing tips: Pinch or prune basil plants as they grow to promote branching and bushiness. Never cut into the woody parts of a stem; plants won’t resprout.

Harvesting: Pick leaves at any point in the growing season. Choose individual leaves, or snip leafy stems to the length you desire.

Storage: Cut basil stems and place in water like a fresh bouquet. They’ll last for weeks, provided you remove any leaves below the water line and change water regularly. Never place basil in the refrigerator; the cold air damages leaves. Preserve basil by freezing or in herbal vinegars.

For more information, visit the Basil page in our How to Grow section.

Nutrition Facts

5 leaves, fresh:
  • Calories: 1
  • Carbohydrates: 0g
  • Dietary fiber: 0g
  • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 3% DV
  • Vitamin C: 1%
  • Vitamin K: 13%
  • Vitamin B6: 0%
  • Folate: 0%
  • Potassium: 0%
  • Manganese: 1%

Nutritional Information

Packed with Vitamin K, fresh basil helps with blood clotting and aids in bone strength. Used medicinally for its antioxidants and antibacterial properties, basil oil provides an immune system boost and combats aging and skin ailments. A member of the mint family, basil is native to India, Asia, and Africa, and its sweet aroma often infuses Mediterranean dishes. To maintain flavor and color when cooking with fresh basil, mix in the bright green leaves during the last few minutes. You can also crush the leaves with a mortar and pestle to maximize the herb’s hearty flavor. Basil freezes well; just wash and dry thoroughly before tightly sealing in freezer bags.