Prospera

Family: Lamiaceae Herb

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

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	Aug 5th
Harvest Ends	Oct 16th

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.