Marseillais

Family: Lamiaceae Herb

Planting Schedule

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Fragrant as a summer garden at noon, Marseillais Italian Basil fills the air with a sweet, classic aroma and a cool, green freshness.

Its tender leaves are medium-sized and softly crinkled, forming a lush, upright mound with a velvety texture that shines in the light. Grow Marseillais for its bright leaf flavor—ideal for pesto-style sauces, finishing over warm dishes, and layering into herb-forward blends where its perfume can take center stage.

Light: Full SunMaturity: 45 DaysHabit: Upright

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

Crop Details

Trait	Value
Days to Maturity	45
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

Marseillais basil is built for fragrance-first cooking—its sweet, green perfume stays intact when you keep heat brief and add leaves at the end. Tear or quick-blitz to keep it velvety, not muddy, and it’ll cling to oil and cheese like a silk ribbon rather than collapsing.

Best Uses

pesto-style sauces where you want a classic, sweet basil perfume
finishing oil or butter: stir in off-heat so it stays vivid
layering into herb-forward salads and grain bowls without browning out
quick blitz herb blend for soups and braises added at the end

Flavor Profile

sweet, green-basil aroma velvety, tender leaves with a clean herb snap slightly peppery finish holds fragrance well when torn or quickly processed

Kitchen Pairings

Parmigiano-Reggiano Pecorino Romano garlic olive oil lemon juice mozzarella

Frequently Asked Questions

What’s the most common disease problem for Ocimum basilicum (Marseillais basil) and how can I prevent it?

Basil commonly develops downy mildew (often first seen as yellow patches on upper leaves with gray-purple growth on the underside). Improve airflow by spacing plants and watering only at the soil line, then remove badly infected leaves early to slow spread. If mildew keeps recurring, consider switching to a resistant growing bed and avoid dense, wet foliage conditions—basil is very sensitive to persistent leaf wetness.

How often should I water Marseillais basil during the main growing phase?

During active growth, keep the soil evenly moist but not soggy—aim for water when the top 1 inch of soil feels dry. Water deeply enough to reach the root zone, then let excess water drain; basil in Lamiaceae roots dislikes standing moisture that leads to root stress. A consistent schedule (often every 2–4 days in warm weather) works best, adjusted for container vs. in-ground drying speed.

How do I know when Marseillais basil is ready to harvest?

Harvest once plants are about 6–8 inches tall and have formed several sets of true leaves, typically around 45 days to maturity. For best regrowth, pinch or cut stems just above a leaf pair (at a node), taking no more than about one-third of the plant at a time. Stop harvest if flowering starts to show heavily, because flavor declines as Ocimum basilicum shifts energy from leaves to blooms.