Lettuce Leaf Basil (Ocimum basilicum var. crispum), also known as Lettuce Basil, is a variety of basil characterized by its large, wavy leaves and sweet, intense fragrance. This plant, part of the Lamiaceae family, originates from the tropical regions of Asia and Africa, but it is widely cultivated and appreciated around the world, especially in Mediterranean and Italian cuisine.
Basil has a long history of use, dating back over 4,000 years, with origins in the tropical regions of Asia, particularly India, where it was considered a sacred plant. Lettuce Leaf Basil, a large-leaved variety, has become especially popular in Italy, where it is cherished for its ability to impart flavor and aroma to many dishes. This variety is named "Lettuce Basil" because its leaves resemble lettuce in size and texture.
Ocimum basilicum var. crispum is an annual herb that can reach a height of 30-60 cm. Its most distinctive feature is its large, broad, slightly crinkled leaves, which are a bright green. These leaves are soft to the touch and highly aromatic, with a sweet fragrance reminiscent of classic basil but with a gentler note. During the summer, the plant produces small white or pale pink flowers, which attract bees and other pollinators. Lettuce Leaf Basil grows quickly and thrives in direct sunlight and well-drained soil.
Sowing: Sow seeds indoors 6–8 weeks before the last frost or directly outdoors once the danger of frost has passed and the soil temperature exceeds 18°C (65°F). Plant seeds 0.5 cm (1/4 inch) deep, and thin seedlings to 30 cm (12 inches) apart when they reach 5–7 cm (2–3 inches) tall.
Soil: Prefers rich, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Enrich the soil with compost or organic matter to support the plant's vigorous growth.
Watering: Requires consistent watering to keep the soil evenly moist but not soggy. Water at the base of the plant to prevent fungal diseases and avoid overhead watering.
Care: Place in full sun for optimal growth. Pinch back the tops of young plants to encourage bushier growth and prevent early flowering. Remove flower buds promptly to extend leaf production and maintain flavor quality.
Harvesting: Begin harvesting leaves when the plant reaches about 15–20 cm (6–8 inches) tall. Gently snip leaves as needed, starting from the top and avoiding removing more than one-third of the plant at a time. Use fresh for salads, sandwiches, or pestos, or dry for later use. Regular harvesting encourages continuous growth and maintains the plant's vigor.
Lettuce Leaf Basil is widely used in cooking, where its large leaves are ideal for fresh preparations such as salads, sandwiches, and tomato-based dishes. Thanks to their size, the leaves are perfect for wrapping other ingredients to create aromatic rolls or for use whole in Caprese salads. It is also an essential ingredient for making a mild pesto, which is sweeter and less pungent than pesto made with other basil varieties. Additionally, the leaves can be added to sauces, soups, and pasta dishes to enrich their flavor.
Nutritionally, Lettuce Leaf Basil is rich in vitamins A, C, and K, and contains antioxidant compounds such as flavonoids, which help combat free radicals and protect cells. It also has digestive properties and can help reduce inflammation thanks to its essential oils, such as eugenol. Like other varieties of basil, Lettuce Leaf Basil is used in herbal infusions for its calming properties and to aid digestion.
