Mrs. Burns' Lemon Basil

Family: Lamiaceae Herb

Sunlit and unmistakably bright, Mrs.

Burns' Lemon Basil releases a vivid lemony perfume with every brush of green—uplifting, aromatic, and beautifully clean. The leaves are tender and medium-sized, with a smooth, slightly glossy surface and a gentle, upright growth habit that makes harvesting feel effortless. Ideal for fresh flavoring and fragrant finishing, this variety shines in herb blends, sauces, and quick pickles where its citrus-bright character can take center stage.

Light: Full SunMaturity: 60 DaysHabit: Upright

Botanical illustration of Mrs. Burns' Lemon Basil

Crop Dates : 3a

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Sep 8th
Harvest Ends	Sep 1st

Crop Details

Trait	Value
Days to Maturity	60
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

Mrs. Burns’ Lemon Basil tastes like basil turned on its headlights—citrus-bright and clean, with enough tenderness to dissolve into dressings without getting bitter. Use it late (or in cool dairy) so the lemony perfume stays vivid and doesn’t flatten under heavy heat.

Best Uses

quick chiffonade over warm pasta or sautéed vegetables for a last-second citrus lift
stir into yogurt or sour cream as a bright herb finish
liven up vinaigrettes and pan sauces with a lemony basil note
toss into quick pickles or herb brine where the fragrance stays lively

Flavor Profile

vivid lemon-citrus perfume fresh, tender basil snap clean herbal brightness lightly sweet aromatics

Kitchen Pairings

olive oil garlic butter lemon zest goat cheese chicken

Frequently Asked Questions

What pest or disease commonly affects Ocimum basilicum (lemon basil), and how can I treat it?

Basil often gets downy mildew, which shows up as yellow patches on the upper leaves with a fuzzy gray growth on the underside. Improve airflow between plants, water at the soil line (not the leaves), and remove badly infected leaves right away. If it keeps spreading, use a labeled downy-mildew fungicide for basil and repeat according to the label, since lemon basil is sensitive when conditions stay humid.

How often should I water lemon basil (Ocimum basilicum) during the main growing phase?

During active growth, keep the soil evenly moist but never waterlogged—aim for the top 1 inch to dry slightly before watering again. In full sun, that often means watering about 1–2 times per week, but check more frequently during hot spells. Use a slow soak at the base and stop watering if the soil stays wet or plants start to wilt after watering.

How do I know when Ocimum basilicum (Mrs. Burns' lemon basil) is ready to harvest?

Start harvesting when plants are about 8–12 inches tall (roughly 50–60 days after sowing) and have multiple sets of true leaves. Take shoots by pinching or cutting just above a leaf pair, leaving at least a few nodes to keep the plant bushy. Harvest before the plant flowers, because once flowering starts the leaves typically become less tender and the aroma can decline.