Krishna

Family: Lamiaceae Herb

Planting Schedule

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Crush the leaves of Krishna Holy Basil and you’ll feel the air turn fragrant—bright, peppery, and sweetly herbal with a distinctly uplifting aroma that lingers.

At about 65 days, this variety forms an upright, richly branched plant with tender, aromatic foliage that’s wonderfully flavorful and fragrant fresh. Grow Krishna for its standout scent and its bold presence in aromatic preparations, from fragrant infusions to finishing touches that perfume the garden’s bounty.

Light: Full SunMaturity: 65 DaysHabit: Upright

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

Crop Details

Trait	Value
Days to Maturity	65
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

Krishna holy basil is all about the nose—crush it and you get a sweet-pepper, faintly clove-leaning lift that lasts. Treat it like a “finishing fragrance” herb: brief contact with heat (oil/butter) keeps it vivid and prevents that harsh, spent flavor you can get from overcooking regular basil.

Best Uses

tear-and-crush fresh leaves as a finishing perfume (not a long-cook herb)
fragrant infusions/tea-style steepers for syrups and cocktails
quick wilt into hot oil or butter to release aroma without bitterness
use in aromatic chutneys or yogurt sauces where its peppery lift can stand up

Flavor Profile

bright sweet-herbal aroma peppery, lightly clove-like bite tender leaves that stay aromatic when crushed clean finish that lingers in the nose

Kitchen Pairings

garlic ginger lime honey toasted sesame oil Greek yogurt

Frequently Asked Questions

What pest or disease commonly affects Ocimum tenuiflorum (Krishna basil), and how can I manage it?

Krishna basil (Ocimum tenuiflorum) is prone to downy mildew and leaf spot, especially when leaves stay wet. Water at the soil line, space plants with airflow, and remove heavily spotted leaves early; if it spreads, use a labeled fungicide suited for basil/leafy herbs and follow the label intervals. Aphids can also cluster on tender shoots—spray with a strong jet of water and, if needed, use an insecticidal soap on the affected areas.

How often should I water Krishna basil during its main growing phase, and what soil moisture level should I aim for?

During active growth, keep soil evenly moist but not waterlogged—aim for the top 1 inch to dry slightly between waterings. In full sun, this often means watering about 1–2 times per week depending on heat and container size, with a deep soak each time. Mulch helps stabilize moisture, but ensure good drainage so roots don’t sit in soggy soil.

How do I know when Krishna basil (Ocimum tenuiflorum) is ready to harvest?

Harvest once plants are well-established and reach about 8–12 inches tall, typically around 60–65 days after sowing. Pick leaves when they’re medium-sized and aromatic—begin with the top sets of leaves, pinching or snipping just above a pair of leaves to encourage branching. For the best flavor, harvest in the morning and avoid taking more than about one-third of the plant at a time.