Holy Vana

Family: Lamiaceae Herb

Planting Schedule

Provide your location or planting zone to unlock dates and add Holy Vana to a garden.

Holy Vana basil unfurls with an aromatic, cool-mint brightness and a distinctly sweet, herbal depth that lingers on the palate.

Leaves form a lush, upright mound of tender, velvety foliage—deep green and richly textured—ideal for gathering again and again through the season. Grow Holy Vana for fragrant fresh use and for bold, green-forward sauces and finishing touches that showcase its vivid, garden-sweet character.

Light: Full SunMaturity: 70 DaysHabit: Upright

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

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 Vana basil carries a distinct, cool-mint aromatic snap with a sweet herbal aftertaste—less “sweet pesto basil,” more green-lifter. Use it mostly fresh or in fast blends so its velvety leaf perfume doesn’t dull into generic herbiness.

Best Uses

torn-leaf finishing on hot noodles and rice where the minty lift stays vivid
green herb pesto or pistou-style sauce (blend lightly to keep the fragrance up)
quick steeped basil oil or vinegar for salads and grilled proteins
fresh chiffonade topping on tomatoes and burrata without cooking it down

Flavor Profile

cool-mint brightness sweet herbal depth velvety, tender leaf aroma lingering green finish

Kitchen Pairings

garlic lemon olive oil tomatoes burrata chicken

Frequently Asked Questions

What pest or disease most commonly affects Ocimum gratissimum (Holy Vana), and what should I do?

A common issue is downy mildew and leaf spots, which show up as yellowing patches and gray/dirty growth on the underside of leaves in humid conditions. Water Holy Vana at the soil line, increase airflow by spacing plants, and remove heavily spotted leaves immediately. If it keeps spreading, spray with a labeled copper-based fungicide and repeat as directed on the label.

How often should I water Ocimum gratissimum during the main growing phase, and what soil moisture target should I maintain?

During the main growth period, keep the soil evenly moist but not soggy—aim for the top 1 inch to dry slightly between waterings. In full sun, this often means watering about 2–3 times per week depending on your soil and heat. If plants wilt during the day, check soil moisture first; if it’s dry deeper than 1 inch, water thoroughly.

How can I tell when Ocimum gratissimum (Holy Vana) is ready to harvest?

Start light harvesting once plants are well established (around mid-season), but full harvest timing is typically about 70 days from sowing as the plant reaches a bushy size. Harvest when leaves are fully developed and before flowering—leaves are most flavorful and tender then. Cut stems 6–8 inches above the ground to encourage branching for repeat harvests.