Emily Basil

Family: Lamiaceae Herb

Fragrant as a summer breeze, Emily Basil unfurls with intensely aromatic leaves that release a sweet, peppery lift the moment you brush past the foliage.

The plants form an upright, lush mound of tender, medium-to-large leaves with a smooth, satin texture and a rich green color that stays vibrant through the season. Ideal for Italian-style flavoring—use fresh leaves for bright finishing, or gather generous handfuls for pesto and herb-forward sauces, and enjoy its bold character in oil infusions and quick pickling blends.

Light: Full SunMaturity: 60 DaysHabit: Upright

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

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
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	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Emily Basil is the kind of basil you use for the perfume, not just the green—its leaves keep that sweet-peppery lift even when bruised or blended. Brighter than milder basils, it plays especially well with fats and dairy where its green edge keeps everything from going heavy.

Best Uses

fresh chiffonade as a last-minute garnish (won’t taste dull or stale)
classic pesto-style blend, where its high fragrance stays loud even after pulping
oil infusion for finishing—warm the oil briefly to bloom aroma without cooking it to bitterness
quick pickling with vinegar and a pinch of sugar to keep the leaf’s perfume bright

Flavor Profile

intensely aromatic sweet-leaning basil peppery, lightly mentholated snap smooth, tender leaves that turn silky when blended clean green finish that cuts through fat

Kitchen Pairings

extra-virgin olive oil Parmigiano-Reggiano garlic lemon burrata or fresh mozzarella white beans

Frequently Asked Questions

What pest or disease problem commonly affects Ocimum basilicum (basil), and what should I do?

Basil (Ocimum basilicum) is especially prone to downy mildew and leaf spotting in humid weather, which shows as yellow patches on top and fuzzy gray-purple growth on the underside. Remove and discard infected leaves immediately, water only at the soil line, and improve airflow by spacing plants so leaves dry quickly after irrigation. If it keeps spreading, switch to a labeled treatment for downy mildew on edible herbs and keep plants in full sun to reduce leaf wetness.

How often should I water Italian Large Leaf basil during peak growth?

During the main growth period, keep the soil consistently evenly moist but not soggy—aim for top 1 inch of soil to dry slightly before watering again. In full sun conditions, that often means watering every 2–4 days, depending on soil and container size; containers usually need more frequent watering than in-ground beds. Water at the base and avoid wetting leaves, because basil develops mildew problems when foliage stays damp.

How can I tell when Ocimum basilicum is ready to harvest?

Harvest when plants are about 8–10 inches tall and before they flower, typically around day 60 for a full-sized first harvest. Take shoots by pinching or cutting just above a pair of healthy leaves, which forces branching for a continued harvest. If you see flower buds forming, harvest immediately before flowering for best leaf flavor.