Nufar

Family: Lamiaceae Herb

Planting Schedule

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Nufar Italian Basil unfurls with an aromatic, cool-weather perfume—bright, green, and unmistakably basil-sweet from the first pinch.

Leaves are tender and generously sized, with a smooth, velvety surface and a lush, upright habit that keeps foliage coming through the 60-day season. Ideal for fresh pesto-style sauces, fragrant garnishes, and bold flavoring in salads and finishing blends, Nufar’s leaves hold their character beautifully when used at their peak.

Light: Full SunMaturity: 60 DaysHabit: Upright

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

Crop Details

Trait	Value
Days to Maturity	60
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

Nufar Italian basil is built for flavor-first eating—its tender, velvety leaves stay clean and aromatic, so the whole point is to use it fresh or at the very end. Treat it like a finishing herb: bright acid (lemon) and olive oil make its cool green sweetness sing, while overcooking will mute the perfume fast.

Best Uses

fresh pesto-style sauces that need a vivid, upright basil perfume
grinding or bruising into finishing oils and vinegar for immediate fragrance
torn-leaf salads where leaves stay tender and don’t turn stringy

Flavor Profile

bright basil-sweet aromatics cool-weather green, slightly minty lift tender, velvety leaves with clean herbal snap

Kitchen Pairings

garlic Parmesan extra-virgin olive oil lemon mozzarella pine nuts

Frequently Asked Questions

What pest or disease is most common on sweet basil (Ocimum basilicum), and how can I control it at home?

Watch for downy mildew and basil downy mildew-like symptoms, which show up as yellow patches on upper leaves with gray-purple growth on the underside in humid conditions. Improve airflow (space plants, avoid wetting leaves), remove badly affected leaves, and if the problem persists, use a labeled fungicide that’s approved for basil in your area. Also control fungus gnats by letting the top layer of soil dry slightly between waterings.

How often should I water Ocimum basilicum during the main growing phase?

During active growth, keep the soil consistently moist but not waterlogged—aim for the top 1 inch to dry slightly before watering again. In full sun, this often means watering about every 2–4 days, but adjust based on your container size and heat. Water at the soil level in the morning to prevent leaf wetness, which increases mildew risk.

How do I know when Ocimum basilicum is ready to harvest?

Start harvesting around day 60 (or sooner if plants are vigorous) when plants have multiple sets of true leaves and are at least 6–8 inches tall. Harvest by pinching or cutting just above a pair of healthy leaves to encourage branching; avoid taking more than about one-third of the plant at a time. Once flowering begins, leaf quality declines, so harvest regularly before or at the first signs of flower buds.