Ocimum basilicum

Lettuce Leaf basil is a historic variety grown since the late 1800s, prized for its oversized, blistered leaves and gentle, sweet flavour. Sometimes called "Basil a Foglia di Lattuga" in Italian, it was developed to provide generous harvests and soft texture that is ideal for fresh use. Its large, crinkled leaves can reach up to 15 cm long and are a favourite among gardeners who value both productivity and versatility.

The flavour is mild and aromatic with a hint of clove and mint, without the sharpness found in smaller-leaved types. These leaves are perfect torn into salads, folded into wraps, or blended into a mellow pesto. In Japanese cooking, it is sometimes used in digestive teas, and its thick stems make it a good choice for adding herbal character to floral arrangements.

Sow seeds indoors in trays during late winter to early spring. Plant at a shallow depth of 5 mm, as basil seeds prefer light for germination. Maintain consistent moisture and warmth between 20 and 25°C. Bottom heat will support more even sprouting within 7 to 10 days.

Transplant seedlings once they have developed two sets of true leaves and night temperatures remain above 12°C. Lettuce Leaf basil thrives in well-drained, nutrient-rich soil in a sunny position. Regular harvesting encourages bushier plants. Remove flower buds promptly to preserve flavour and extend the harvest. Leaves can be picked from about 50 days after transplanting.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds