Lime Thai

Family: Lamiaceae Herb

Lime Thai basil opens with a bright, zesty lift—cool lime-green fragrance that feels almost citrus-sparkling, followed by classic Thai basil warmth.

The leaves are tender and glossy, with a softly serrated edge and a lively, aromatic texture that holds beautifully in fresh bouquets and quick stir-tosses, while also standing up to gentle heat for fragrant sauces and pickles. Grow Lime Thai for a garden that smells like sunlit citrus and for harvests that stay vivid, fragrant, and unmistakably Thai in character.

Light: Full SunMaturity: 65 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Apr 4th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 13th
Harvest Begins	Aug 17th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	65
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 Thai basil tastes like aromatics were zested and then gently warmed—bright, cool, and unmistakably Thai. Finish sauces off the heat and it stays vivid; hit it too long and you’ll flatten that lime-citrus snap.

Best Uses

quick stir-tosses where you want the herb to stay green and fragrant
Thai-style curries and coconut sauces finished off the heat
fresh herb salads and cucumber bowls with a bright dressing
lime-citrus pickles and quick vinegars for punchy herbal lift

Flavor Profile

limey, citrus-sparkling aromatics cool anise-clove warmth tender glossy leaves with a lively, aromatic bite stands up to light heat without going dull

Kitchen Pairings

coconut milk lime juice garlic fish sauce chili (fresh or paste) ginger

Frequently Asked Questions

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

Thai basil (Ocimum basilicum) is commonly hit by downy mildew and aphids, especially when foliage stays wet. Water at the soil line and improve airflow by spacing plants; remove and discard any badly spotted leaves early. For mildew, stop overhead watering and treat with a labeled fungicide suitable for basil; for aphids, rinse off with a strong jet of water and, if needed, use insecticidal soap on the undersides of leaves.

How often should I water Thai basil during the main growing phase to keep it thriving?

During active growth, keep the top 1–2 inches of soil consistently lightly moist, not soggy—typically watering about 1–2 times per week depending on heat and container size. Aim for deep watering so moisture reaches the root zone, then let the top layer begin to dry slightly before watering again. Avoid letting leaves remain wet, as damp foliage increases mildew risk.

How do I know when Ocimum basilicum (Thai basil, “Lime Thai”) is ready to harvest?

Start harvesting around 50–65 days from sowing when plants are well branched and reach roughly 6–12 inches tall, and before they set heavy flower. Pick when leaves are fully sized and fragrant; pinch or snip just above a pair of leaves to encourage new side shoots. If the plant begins flowering, leaf flavor and tenderness decline, so harvest frequently during that transition.