Rooted Futures

Growing Change

Basil: Sweet Genovese

Botanical Name:

Ocimum basilicum

Family:

Crop Type:

Other Names:

Sweet Basil; Italian Basil; Genovese Basil; Basiliekruid (Afrikaans)

Lifecycle:

Annual

Uses:

Culinary herb (pesto, fresh garnish, sauces); companion planting; pollinator attractant

Basil (Sweet Genovese) is an aromatic annual herb in the Lamiaceae family. Plants produce bushy growth with broad, bright green, slightly cupped leaves and white flower spikes when mature.

Leaves and flowers are edible, prized for their sweet, peppery flavour characteristic of traditional Italian basil. Best flavour is achieved from young leaves harvested before flowering.

Widely cultivated as a warm-season herb in gardens, containers, and hydroponic systems, requiring consistent warmth and protection from frost. Sweet Genovese is the standard cultivar for pesto production and is noted for its vigorous leaf production when regularly harvested before flowering.

Climate

Climate Suitability:

Warm frost-free seasons; suitable for most SA summer gardens and year-round in tunnels

Frost Tolerance:

Frost sensitive

Heat Tolerance:

High

Sun Type:

Full sun

Soil Texture:

Loam to sandy loam

Drainage Requirement:

Well-drained

Preferred pH Range:

6.0–7.5 pH

Water Requirement:

Moderate

Irrigation Type:

Drip; Micro Irrigation; Manual Watering; Hydroponic Recirculating

Propagation

Propagation Type:

Seed; Cutting

Propagation Season:

Spring to summer

Germination Days:

5–10 days

Days to Transplant:

21–35 days

Propagation Notes:

Sow into warm trays or direct sow after frost; pinch tips to encourage branching.

Planting

Planting Season:

Spring to early summer after frost

Plants Per Square Foot:
Square Foot Method

4 per ft²

Plant Spacing:
Square Foot Method

15 cm

Plant Spacing:
Traditional Method

20–30 cm

Row Spacing:
Traditional Method

30–45 cm

Container Suitable:

Yes

Container Notes:

Hydroponic Compatible:

Yes

Hydroponic Systems:

Hydroponic Notes:

Aquaponic Suitable:

Yes

Aquaponic Notes:

Classic companion for tomatoes; aromatic oils may confuse pests; thrives in warm, sheltered positions near taller crops.

No crops on recorded.

Please contact us should you feel that this is incorrect.

Avoid crowding with moisture-loving or very vigorous herbs; rue traditionally avoided.

No crops on recorded.

Please contact us should you feel that this is incorrect.

Pests & Diseases

Pest Types:

Aphids; Whitefly; Thrips; Caterpillars; Spider Mites

Pest Control:

Scout regularly, prune affected foliage, use biological controls, insect netting and approved low-toxicity treatments when necessary.

Disease Types:

Downy mildew, Fusarium wilt, Damping-off, Leaf spot, Grey mould (Botrytis)

Disease Control:

Use clean seed, improve airflow, avoid wet foliage, remove infected plants and use resistant varieties where available.

Harvest

Planting Season:

Spring to early summer after frost

Plant Spacing:
Square Foot Method

15 cm

Plant Spacing:
Traditional Method

20–30 cm

Row Spacing:
Traditional Method

30–45 cm

Nutrition

Edible Parts:

Leaves; Flowers

Reference Food State:

Fresh leaves

Serving Size:

100 g

Nutrition Basis:

Per 100 g raw edible portion

Calories (kcal):

23 kcal

Calories (kj):

96 kj

Total Carbohydrates:

2.65 g

Protein:

3.15 g

Total Fat:

0.64 g

Dietary Fibre:

1.6 g

Starch:

0 g

Total Sugars:

0.3 g

Monounsaturated Fat:

0.088 g

Omega-3 Fatty Acids:

0.316 g

Omega-6 Fatty Acids:

0.073 g

Polyunsaturated Fat:

0.389 g

Saturated Fat:

0.041 g

Trans Fat:

0 g

Calcium:

177 mg

Chromium:

0 mcg

Copper:

0.385 mg

Iron:

3.17 mg

Iodine:

0 mcg

Magnesium:

64 mg

Manganese:

1.148 mg

Molybdenum:

0 mcg

Phosphorus:

56 mg

Potassium:

295 mg

Selenium:

0.3 mcg

Sodium:

4 mg

Zinc:

0.81 mg

Vitamin A:

264 mcg RE

Thiamin:
Vitamin B1

0.034 mg

Riboflavin:
Vitamin B2

0.076 mg

Niacin:
Vitamin B3

0.902 mg NE

Pantothenic Acid:
Vitamin B5

0.209 mg

Vitamin B6:

0.155 mg

Biotin:
Vitamin B7

0 mcg

Folate:
Vitamin B9

68 mcg

Vitamin B12:

0 mcg

Vitamin C:

18 mg

Vitamin D:

0 mcg

Vitamin E:

0.8 mg alpha-tocopherol

Vitamin K:

414.8 mcg

Recipes

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