Herb · Leafy / Soft Herb
Basil
Ocimum basilicum
A fast-growing, warm-season herb prized for aromatic leaves used fresh or dried. Frost-tender and best treated as an annual outside the tropics.
At a glance
Water
Medium
20–32 fl oz/wk
Light
Full sun
6–8 hrs/day
Space
Small
12 in
To maturity
60–75 days
Edible parts: Leaves
Family: Mint
Includes basil, rosemary, sage, and mint. Recognizable by square stems and fragrant, oil-rich leaves.
Harvest
Pinch leaves from the top down regularly to encourage bushier growth; remove flower spikes as they appear to keep leaves from turning bitter.
Growing conditions
- Temperature
- 50–90 °F
- Soil pH
- 6–7
- Soil type
- Fertile, well-drained loam
- Climate
- Warm-season, frost-tender; even a light chill can blacken and kill the leaves.
- Growing season
- Set out transplants after the last frost once nights stay reliably above 50°F.
- Nitrogen
- Medium (≈30–60 ppm)
- Humidity
- Medium (≈40–70 %)
- Planting unit
- Seedling
- Feeding schedule
- Light, regular feeding supports steady leaf growth without diluting flavour from overly lush growth.
- Pest resistance
- Moderate - watch for aphids and Japanese beetles
- Pests
- Aphids: Small, soft-bodied insects that cluster on new growth and undersides of leaves, sucking sap and excreting sticky honeydew., Japanese beetles: Metallic green-and-bronze beetles that feed in groups, skeletonizing leaves between the veins.
- Pruning
- Pinch growing tips regularly to encourage branching and delay flowering.
Where it grows
- Container / PotIdeal— 6in+ pot depth.
- HydroponicIdeal— A very common choice for Kratky and NFT systems.
- In-Ground GardenIdeal
- Raised BedIdeal
- WindowsillIdeal— One of the most reliable herbs for a sunny windowsill.
- Vertical / TrellisNot recommended— No climbing or vining habit.
Companions & antagonists
- Beneficial: Tomato — Mutual entry for the tomato/basil pairing - see tomato's companion notes.
Sources
- Cultural Tips for Growing Basil — UC Statewide Integrated Pest Management Program (UC IPM)
- How to Grow Basil in Your Garden — Utah State University Extension