Prospera

Family: Lamiaceae Herb

Planting Schedule

Provide your location or planting zone to unlock dates and add Prospera to a garden.

Fragrant as a summer garden at golden hour, Prospera Italian Basil unfurls with an aromatic, sweet-green perfume that lingers on the air.

Its leaves are tender and lush—medium to large, softly matte, and richly veined—offering a vibrant, herbaceous flavor that shines in classic Italian favorites. Grow Prospera for abundant harvests at about 60 days, ideal for fresh use and for stirring into sauces, pesto-style blends, and quick pickling brines where its bright character can stand out.

Light: Full SunMaturity: 60 DaysHabit: Upright

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

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

Prospera’s Italian-basil sweetness and aromatic persistence make it a finisher, not just a simmer ingredient—add late so the leaves stay tender and smell like summer. Its slightly peppery snap plays especially well with dairy fats and citrus, where the fragrance reads clean instead of cooked-down.

Best Uses

hand-chopped basil for finishing bowls so it stays fragrant
pesto-style blends where it can carry garlic and cheese without turning bitter
quick pickling brines for crisp herbal tang without cooking it to death
stir-through sauces at the end for a fresh, glossy herb note

Flavor Profile

sweet-green, intensely aromatic basil perfume tender, lush leaves with a soft, not-too-starchy bite bright, slightly peppery lift on the finish

Kitchen Pairings

garlic Parmigiano-Reggiano extra-virgin olive oil lemon zest mozzarella white beans

Frequently Asked Questions

How do I manage downy mildew or leaf spot on Ocimum basilicum (basil) in humid weather?

On basil, downy mildew/leaf spots often show up as yellowing patches on the upper leaf surface with gray-purple growth underneath, especially when nights are cool and air stays humid. Remove and discard affected leaves early, improve airflow around plants, and water at the soil line (not on leaves). If the problem keeps spreading, apply a labeled organic fungicide that targets downy mildew/leaf spot and repeat according to the label; start treatments as soon as symptoms appear.

During the main growing phase of Ocimum basilicum, how often should I water and what soil moisture should I keep?

Keep basil consistently evenly moist, aiming for soil that stays lightly damp but never soggy; in full sun, this often means watering about 1–2 times per week depending on heat and container size. Water deeply so moisture reaches the root zone, then let the top 1 inch of soil dry slightly before watering again. Avoid letting pots sit in runoff water, which can quickly trigger root stress and increased disease.

When is Ocimum basilicum ready to harvest (and how should I harvest for best regrowth)?

Harvest when plants are about 6–8 inches tall (often around 50–60 days) and have multiple sets of leaves; start with the top leaves to encourage branching. Snip above a leaf pair (or node) so the plant can sprout new side shoots, rather than removing large stems all at once. For the sweetest flavor, harvest in the morning before midday heat, and keep picking regularly to prevent flowering.