Emily

Family: Lamiaceae Herb

Aromatic as fresh summer air, Emily Italian Basil unfurls with glossy, medium-green leaves that release a bright, sweet-clove fragrance the moment you brush past them.

The flavor is classic and balanced—tender and richly herbaceous—ideal for generous handfuls of fresh use and for turning into fragrant, green sauces. Vigorous and steady from early harvest through the season, Emily is a garden favorite for anyone who wants abundant, flavorful leaves at about 55 days from sowing.

Light: Full SunMaturity: 55 DaysHabit: Bush

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 13th
Harvest Begins	Aug 7th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Bush
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

Emily Italian Basil leans into that sweet-clove perfume—volatile oils stay punchy when you treat it gently, either blending fast for pesto or tearing for warm pasta. Use it while the leaves are still tender; the flavor snaps instead of going flat or leafy-bitter.

Best Uses

torn-leaf pesto with lots of olive oil to keep it silky green
blitzed herb sauce (salsa verde–style) for chicken, fish, or eggs
quick chiffonade over warm pasta so the leaves soften but don’t turn bitter
fresh topping on bread with olive oil and flaky salt

Flavor Profile

sweet-clove aroma tender, brightly herbaceous flavor slightly cooling, aromatic finish

Kitchen Pairings

extra-virgin olive oil garlic Parmigiano-Reggiano lemon zest mozzarella chicken

Frequently Asked Questions

What’s the most common basil problem (Ocimum basilicum) I’ll see, and how do I control it?

Basil commonly gets downy mildew (often starting as yellow patches on the upper leaves with gray-purple growth underneath) when humidity stays high. Remove and discard affected leaves right away, improve airflow by spacing plants well, and water at the soil line so foliage stays dry; avoid overhead watering. If it’s spreading, use a labeled fungicide for basil/downy mildew and keep plants in full sun to dry quickly.

How often should I water Ocimum basilicum during peak growth?

During the main growing phase, keep the soil consistently moist but never soggy—aim for watering when the top 1 inch of soil feels dry. In full sun, this often means about 1–2 inches of water per week total, split into 1–3 waterings depending on heat and container size. Mulch can help stabilize moisture, but make sure water drains well to prevent root stress and leaf problems.

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

Harvest once plants have developed at least 6–8 inches of growth and before flowers appear, typically around 50–60 days. Pick leaves by pinching or snipping just above a pair of leaf nodes to encourage bushy regrowth, and harvest in the morning for best flavor. If you see flower buds forming, harvest soon and start regular pinching to slow flowering and maintain leaf quality.