Lime Basil

Family: Lamiaceae Herb

Planting Schedule

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Lime Basil bursts with a bright, citrus-lime perfume that rises from the leaves the moment you brush past the plant.

Its tender, medium-sized leaves form a lush, upright mound with a velvety texture and a crisp, aromatic bite—ideal for fresh flavoring and finishing, as well as for stirring into vibrant sauces and pesto-style blends. Grow it for a garden-to-table aromatic that stays fragrant and lively through the season, turning everyday dishes into fragrant highlights.

Light: Full SunMaturity: 35 DaysHabit: Upright

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

Crop Details

Trait	Value
Days to Maturity	35
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

Lime basil tastes like basil with a fresh-grated citrus top note—use it at the finish to keep the perfume lively and the leaves snappy. It’s built for raw tearing and quick blending, where that lime lift turns simple olive oil, beans, or dairy into something that smells like summer on a cutting board.

Best Uses

tear-and-stir into warm pasta at the end so the lime perfume doesn’t burn off
blend into pesto-style sauces (swap part of classic basil with this for a citrus-lift edge)
chop for finishing salads and sliced-cucumber bowls—use it raw for maximum snap
infuse oil or vinegar briefly, then strain for dressings that taste freshly grated

Flavor Profile

bright lime-citrus perfume velvety tender leaves with a crisp aromatic bite sweet basil core with a clean, zippy finish

Kitchen Pairings

garlic lemon olive oil mozzarella white beans chicken

Frequently Asked Questions

What pest or disease most commonly affects Ocimum basilicum (lime basil), and how can I control it?

A common issue is downy mildew, which shows as yellow patches on the upper leaf surface with a gray-purple fuzz underneath. Remove affected leaves immediately, improve airflow by spacing plants and watering at soil level (not on leaves), and avoid harvesting/working the plants when foliage is wet. If it keeps spreading in humid weather, use a labeled organic copper or potassium bicarbonate product according to the label.

How often should I water lime basil during its main growing phase to keep it productive without causing problems?

During active growth, water whenever the top 1 inch of soil feels dry, typically about 1–2 times per week depending on heat and pot size. Aim for evenly moist soil—basil will wilt quickly if it dries out, but overly wet soil encourages fungal problems. Water deeply so moisture reaches the root zone, and ensure the pot/bed drains well.

How do I tell when Ocimum basilicum (lime basil) is ready to harvest?

Start harvesting around 35 days when plants are at least 6–8 inches tall and have several sets of true leaves. Harvest by pinching or cutting the top 2–4 inches just above a leaf pair to force branching; don’t take more than about one-third of the plant at once. You can continue harvesting in regular intervals as long as new side shoots keep forming and leaves stay tender (best flavor before flowering).