Fetzer Basil

Family: Lamiaceae Herb

Planting Schedule

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Aromatic as a sunlit greenhouse—Fetzer Basil unfurls with richly perfumed leaves that feel velvety to the touch and hold their fragrance from garden to jar.

Expect a lush, tender texture with a classic sweet-basil flavor profile that shines in fresh garnishes, bright sauces, and fragrant pesto-style blends. Fast to mature at about 30 days, it’s an ideal choice for gardeners who want abundant, flavorful foliage early in the season.

Light: Full SunMaturity: 30 DaysHabit: Upright

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Fetzer Basil Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	May 4th	Jul 27th	Aug 26th – Jul 15th
Zone 1b	Apr 20th	Jul 13th	Aug 12th – Aug 1st
Zone 2a	Apr 13th	Jul 6th	Aug 5th – Aug 29th
Zone 2b	Apr 3rd	Jun 26th	Jul 26th – Aug 25th
Zone 3a	Apr 3rd	Jun 26th	Jul 26th – Sep 1st
Zone 3b	Apr 7th	Jun 30th	Jul 30th – Sep 21st
Zone 4a	Apr 3rd	Jun 26th	Jul 26th – Sep 24th
Zone 4b	Apr 1st	Jun 24th	Jul 24th – Sep 27th
Zone 5a	Mar 27th	Jun 19th	Jul 19th – Sep 30th
Zone 5b	Mar 23rd	Jun 15th	Jul 15th – Oct 5th
Zone 6a	Mar 20th	Jun 12th	Jul 12th – Oct 10th
Zone 6b	Mar 14th	Jun 6th	Jul 6th – Oct 16th
Zone 7a	Mar 9th	Jun 1st	Jul 1st – Oct 20th
Zone 7b	Feb 27th	May 22nd	Jun 21st – Oct 28th
Zone 8a	Feb 18th	May 13th	Jun 12th – Nov 5th
Zone 8b	Feb 9th	May 4th	Jun 3rd – Nov 12th
Zone 9a	Jan 23rd	Apr 17th	May 17th – Nov 26th
Zone 9b	Dec 29th	Mar 23rd	Apr 22nd – Dec 9th
Zone 10a	—	Oct 1st	Oct 31st – Feb 28th
Zone 10b	—	Oct 1st	Oct 31st – Feb 28th
Zone 11a	—	Oct 1st	Oct 31st – Feb 28th
Zone 11b	—	Oct 1st	Oct 31st – Feb 28th
Zone 12a	—	Oct 1st	Oct 31st – Feb 28th
Zone 12b	—	Oct 1st	Oct 31st – Feb 28th
Zone 13a	—	Oct 1st	Oct 31st – Feb 28th
Zone 13b	—	Oct 1st	Oct 31st – Feb 28th

Crop Details

Trait	Value
Days to Maturity	30
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Fetzer basil carries a lush, velvety leaf texture and a perfume-forward sweetness that doesn’t need coaxing—treat it like a finishing herb as much as a blender herb. For best impact, add it late so its fragrance stays intact and you don’t cook off the good stuff.

Best Uses

torn-leaf garnish on hot pasta or grilled fish so the fragrance wakes up
quick blitz pesto-style sauces where it stays plush, not bitter
bright green herb sauce for roasted chicken—stir in at the end to preserve aroma
finish a vinaigrette or yogurt sauce for a fresh, perfumed top note

Flavor Profile

sweet, classic basil aromatics velvety tender leaves clean herbaceous finish with gentle peppery lift

Kitchen Pairings

lemon garlic extra-virgin olive oil parmesan mozzarella grilled chicken

Frequently Asked Questions

What pest or disease problem is most common on Ocimum gratissimum (Holy Vana basil), and how do I control it?

Basil (Ocimum gratissimum) commonly suffers from downy mildew and leaf-spot diseases in warm, humid weather, often showing as yellow patches, gray/purple growth under leaves, or dark spots. Water the plant at the soil line (not the foliage) and increase airflow by spacing plants well; remove and discard infected leaves early. If conditions stay humid, use a labeled fungicide for downy mildew/leaf spot on edible herbs and repeat only as directed on the label.

How often should I water Ocimum gratissimum during its main growing phase?

During active growth, keep the soil consistently moist but not soggy—aim for the top 1 inch to dry slightly between waterings. In full sun, this often means watering every 2–3 days for groundbeds and daily or every other day for containers, depending on heat and pot size. Avoid waterlogging, because overly wet soil encourages root issues and boosts mildew risk.

How can I tell when Ocimum gratissimum (Fetzer basil) is ready to harvest?

Harvest once plants reach about 6–8 inches tall and have several sets of healthy leaves, typically around 30 days from sowing for this crop. Start by pinching or cutting the top 1/3 of the plant just above a leaf pair to encourage branching; you’ll get the best flavor on young, tender leaves. If leaves become tough or the plant starts producing flower stalks, harvest more frequently to maintain quality.