Holy Red

Family: Lamiaceae Herb

Fragrant and richly aromatic, Holy Red Holy Basil unfurls with a deep, wine-red glow that perfumes the garden from morning to dusk.

The leaves are tender yet substantial, with a velvety, slightly serrated texture and a sweet-basil backbone lifted by a gentle, peppery note. Grow it for fresh bouquets of flavor, vibrant dried herb bundles, and standout infusions and sauces where its bold red character shines.

Light: Full SunMaturity: 70 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 6th
Harvest Begins	Aug 15th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	70
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

Holy Red Holy Basil carries a darker, pepper-forward aroma with a sweet-basil core, so it reads beautifully when used fresh or added late. Use it aggressively in hot infusions or quick sauces, but don’t cook it long—its velvety leaf character and red perfume vanish fast under heat.

Best Uses

torn-leaf Thai-style herb finishing (add at the end so it doesn’t fade)
bruise-and-steep oils for a red-tinted basil oil to dress noodles or grilled chicken
sweet-tinged, peppery infusions (hot tea or syrup)
pestolike sauces where you want an anise-clove edge under basil sweetness

Flavor Profile

sweet-basil backbone gentle peppery bite velvety, tender leaf texture highly aromatic, almost winey-herbal perfume

Kitchen Pairings

lime garlic brown sugar soy sauce chicken coconut milk

Frequently Asked Questions

What’s the most common problem to watch for when growing Ocimum tenuiflorum (Holy Red) and how do I treat it?

A frequent issue is downy mildew, which shows up as yellowing patches on leaves followed by gray-purple fuzzy growth on the underside. Water only at the base and keep foliage dry, then remove and discard badly infected leaves. If it keeps spreading, spray with a copper-based fungicide labeled for herbs and repeat as directed on the label to protect new growth.

How often should I water Holy Red during the main growing phase?

During active growth (after plants are established), keep soil evenly moist but not waterlogged—aim for lightly damp soil in the top 1–2 inches. Water about 1–2 times per week depending on heat, increasing frequency during hot, windy weather. If leaves wilt and stems look droopy in the afternoon, water deeply early in the day; if soil stays soggy, scale back to prevent fungal leaf diseases.

How can I tell when Holy Red (Ocimum tenuiflorum) is ready to harvest?

Harvest when plants are about 65–70 days from sowing and have multiple well-developed leaf sets, usually when the plant is tall enough for you to pinch or snip the top growth. For best flavor, pick leaves in the morning and avoid harvesting all foliage at once; take the top 2–4 inches and leave enough stems for regrowth. If you wait until the plant is flowering heavily, leaf production slows and flavor can become more intense and slightly more bitter.