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Traditional Neapolitan variety with very large, bullate, pale green leaves resembling lettuce, intensely aromatic with a light mint note.
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Lettuce Leaf Basil, also known as Neapolitan curly basil, is a traditional Southern Italian variety with very large, bullate, pale green leaves, intensely aromatic with a light hint of mint.
Its botanical name is Ocimum basilicum var. crispum, belonging to the Lamiaceae family. It is a bushy annual herb that can reach 40-60 cm in height, with wavy-edged leaves resembling those of lettuce.
Sow in early spring, after the last risk of frost, scattering the seeds on the surface and covering them with a thin layer of soil. Germination occurs in 5-10 days while keeping the soil consistently moist.
It prefers medium-textured soil rich in organic matter and well drained, in a sunny spot sheltered from the most intense direct sun, which can cause the fleshy leaves to rot. Leave 20-25 cm between plants at transplanting.
Watering should be abundant but without waterlogging: water stress quickly causes leaves to yellow, while excess humidity favors fungal diseases.
Good air circulation between plants, both in the open field and under protection, limits fungal infections. It is recommended to gently cut the stem when harvesting, to best preserve the leaves' aroma.
It is particularly prone to fusarium wilt and downy mildew, diseases affecting both stem and leaves, favored by waterlogging and poor ventilation. Well-drained soil and moderate watering reduce the risk.
Like all basil varieties, it is rich in essential oils, vitamin K and natural antioxidants, with digestive properties; its large leaves also make it ideal for wrapping mozzarella and other fresh cheeses.