Herb · Annual herb
Basil
Ocimum basilicumBasil is the classic warm-season kitchen herb, filling out into a bushy, fragrant plant once real heat arrives. It is thoroughly tender and grows fastest when both soil and air stay reliably warm. The one rule: hold off moving seedlings outdoors until well after the last frost, since chill sets young basil back hard.
Sow depth
¼ in
Spacing
10 in apart
Sun
Full sun
Germination
5–10 days
Time to harvest
50–70 days
Difficulty
Easy
When to sow basil
- Sow from about 6 weeks before your last expected frost until about 9 weeks before the first expected autumn frost.
Start seed indoors — begin several weeks before the last frost.Use a warm spot or heat mat, since seed germinates poorly in cold soil.Harden off gradually and transplant only once nights stay warm.
Pinch growing tips regularly — this builds a bushier, leafier plant.Water at the base to keep foliage dry and reduce fungal problems.Remove flower spikes promptly to keep leaves tender and flavorful.
Pinch leaves from the top down — this encourages continued branching.Harvest in the morning when essential oils are most concentrated.Take no more than a third of the plant at any one time.
Companion plants
Basil grown beside tomatoes is thought to enhance flavor while its scent confuses some flying pests.
Watch out for
Fusarium wilt — Soil-borne fungus causes sudden wilting and yellowing on one side of the plant. Rotate planting sites and remove affected plants promptly.