Amrita

Family: Lamiaceae Herb

Amrita Holy Basil unfurls with a fragrant, luminous presence—cool, peppery-camphor notes rising from velvety leaves as the plants reach their peak.

Expect lush, upright growth with tender, richly textured foliage that holds its aromatic character beautifully for fresh use and for simmering into fragrant preparations. A favorite for gardeners who want a steady supply of aromatic leaves from early summer through the first frosts, with a satisfying, garden-to-vase elegance that’s as rewarding as it is flavorful.

Light: Full SunMaturity: 60 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Aug 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Amrita Holy Basil is all about that cool, pepper-camphor perfume—treat it like a finishing herb, not a long-cook one. Bloom it briefly in fat or add at the last minute, and it stays vivid instead of going bitter or muted.

Best Uses

torn-fresh over warm rice or noodle bowls at the end for maximum perfume
quick stir into hot oil/butter to bloom the camphor-pepper aromatics
blend into green chutney or herb pesto where it stays lively rather than fading
simmer briefly in soups or coconut preparations, then pull before it turns flat

Flavor Profile

cool, peppery brightness camphor-like aromatic lift tender-leafy texture with a soft herbal chew lingering clove-basil finish

Kitchen Pairings

garlic ginger coconut milk lime chili brown rice

Frequently Asked Questions

What pest or disease most commonly affects Amrita, and what should I do if I see it?

Amrita is especially prone to powdery mildew in warm, humid spells, which shows up as a white, dusty coating on leaves. Remove the most affected leaves, improve airflow by spacing plants and avoiding overhead watering, then spray with a labeled sulfur or potassium bicarbonate fungicide every 7–10 days until new growth is clean.

How often should I water Amrita during the main growing phase (after it establishes)?

Water Amrita to keep the top 1–2 inches of soil evenly moist, typically about once every 2–3 days in warm weather, but adjust based on rainfall and how fast the soil dries. Aim for deep, slow soaking so roots stay hydrated, and never let the soil go bone-dry or waterlog—soggy conditions can trigger leaf and root problems.

How can I tell when Amrita is ready to harvest at about 60 days?

Harvest when plants reach full size and the crop’s surface color and texture look fully developed for the variety—avoid picking if fruits/leaves still look pale, underfilled, or overly firm. Use a gentle test: if it resists coming away or feels tight/immature, give it a few more days and check again daily.