Greek Basil

Family: Lamiaceae Herb

Planting Schedule

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Fragrant and lush from the first pinch, Greek Basil unfurls into a dense mat of aromatic leaves with a cool, bright clove-and-citrus lift.

The foliage is tender yet substantial, forming velvety, medium-to-large leaves that hold their character beautifully from early harvest through peak growth. Grow Greek Basil for bold herbal flavor in fresh garnishes, fragrant sauces, and vibrant pesto-style blends—its signature scent makes every pot and plate feel instantly alive.

Light: Full SunMaturity: 50 DaysHabit: Upright

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Greek 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	Protected Environment Only
Zone 1b	Apr 20th	Jul 13th	Sep 1st – Aug 1st
Zone 2a	Apr 13th	Jul 6th	Aug 25th – Aug 29th
Zone 2b	Apr 3rd	Jun 26th	Aug 15th – Aug 25th
Zone 3a	Apr 3rd	Jun 26th	Aug 15th – Sep 1st
Zone 3b	Apr 7th	Jun 30th	Aug 19th – Sep 21st
Zone 4a	Apr 3rd	Jun 26th	Aug 15th – Sep 24th
Zone 4b	Apr 1st	Jun 24th	Aug 13th – Sep 27th
Zone 5a	Mar 27th	Jun 19th	Aug 8th – Sep 30th
Zone 5b	Mar 23rd	Jun 15th	Aug 4th – Oct 5th
Zone 6a	Mar 20th	Jun 12th	Aug 1st – Oct 10th
Zone 6b	Mar 14th	Jun 6th	Jul 26th – Oct 16th
Zone 7a	Mar 9th	Jun 1st	Jul 21st – Oct 20th
Zone 7b	Feb 27th	May 22nd	Jul 11th – Oct 28th
Zone 8a	Feb 18th	May 13th	Jul 2nd – Nov 5th
Zone 8b	Feb 9th	May 4th	Jun 23rd – Nov 12th
Zone 9a	Jan 23rd	Apr 17th	Jun 6th – Nov 26th
Zone 9b	Dec 29th	Mar 23rd	May 12th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	50
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

Greek basil’s bright, cool clove-citrus character makes it earn its spot as a finishing herb—stirred in too early, it goes dull. Use it for quick blends and last-minute folds so the leaves stay aromatic and keep that velvety mouthfeel.

Best Uses

tear-and-toss finish on tomatoes, cucumbers, and olive-oil salads
blitz pesto-style purées that stay fragrant (blend quickly, then hold chilled)
make fast herb sauces like basil oil or spoonable pan juices
fold into grain bowls and warm legumes at the last minute

Flavor Profile

cool clove-and-citrus lift lush aromatic sweetness tender, velvety leaf texture

Kitchen Pairings

extra-virgin olive oil lemon zest garlic tomatoes feta cheese grilled chicken

Frequently Asked Questions

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

A frequent problem is downy mildew (often seen as yellow patches on upper leaves with gray-purple growth underneath) which spreads quickly in humid weather. Remove and destroy infected leaves, improve airflow by spacing plants, and water at the soil line in the morning to keep foliage dry. If it keeps spreading, treat with a labeled organic fungicide that targets downy mildew and follow the label intervals.

How often should I water Greek basil during peak growth, and what soil moisture level is best?

During the main growth phase, keep the soil evenly moist but not soggy—aim for the top 1 inch to dry slightly between waterings. In warm, full-sun conditions this is often about 1–2 deep waterings per week, but check by finger depth rather than the calendar. Use pots/raised beds with good drainage so excess water can run off quickly.

How do I know when Greek basil (Ocimum basilicum) is ready to harvest?

Harvest when plants are about 6–8 inches tall and have a full set of healthy leaves, typically around day 50. Take sprigs before flowering starts, pinching just above a pair of leaves to encourage branching. If you see flower buds forming, harvest immediately and lightly, because flavor quality drops as basil bolts.