Pistou

Family: Lamiaceae Herb

Fragrant as a sunlit garden path, Pistou basil unfurls with lush, medium-to-large leaves that feel velvety to the touch and release a bright, classic aroma when brushed.

The flavor is vivid and balanced—sweet-green with a gentle peppery lift—ideal for turning everyday dishes into fragrant favorites. Grow Pistou for steady, bushy harvests from early summer through the season, with tender leaves that shine fresh and also hold their character beautifully in sauces and pesto-style blends.

Light: Full SunMaturity: 50 DaysHabit: Bush

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

Crop Dates

Milestone	Date
Start Indoors	Apr 11th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 6th
Harvest Begins	Jul 26th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Bush
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

Pistou basil’s sweet-green aroma with a mild peppery edge is made for dishes where the herb is the headline—torn fresh, swirled into pistou/pesto, or lightly warmed without losing its perfume. Keep it out of heavy heat; it stays velvety and fragrant when it’s added at the end or blended and served quickly.

Best Uses

fresh torn-leaf finish for salads and bean dishes
no-cook pistou-style spoon-over for warm vegetables and bread
pesto-style blend where you want a fragrant, smooth herb hit
quick sauté or wilt-in for green sides before seasoning

Flavor Profile

sweet-green basil fragrance gentle peppery lift velvety-leafy tenderness bright, aromatic punch

Kitchen Pairings

garlic extra-virgin olive oil aged Parmesan lemon zest white beans mozzarella

Frequently Asked Questions

What is a common pest or disease for Ocimum basilicum (basil), and how should I treat it?

Basil commonly suffers from downy mildew (often seen as pale yellow patches on top leaves with a gray-purple growth underneath). Remove and discard infected leaves immediately, then improve airflow and avoid wetting foliage when watering. If it keeps spreading, use a labeled fungicide for downy mildew on basil and keep plants well spaced in full sun.

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

During active leaf growth, keep the soil evenly moist but not waterlogged—typically about 1 inch (2.5 cm) of water per week, adjusted for heat and container size. Water at the base early in the day so leaves stay dry, and let the top 1–2 cm of soil dry slightly between waterings. Consistently soggy soil promotes root problems and faster leaf diseases.

How can I tell when Ocimum basilicum is ready to harvest?

Harvest at around 50 days to maturity, but start earlier when plants have several sets of true leaves and are 6–8 inches (15–20 cm) tall. Pinch or cut just above a pair of leaves to encourage branching, and harvest before flowering because leaf quality drops once buds form. If the plant begins to flower, pick frequently to slow bolting.