Thai Basil

Family: Lamiaceae Herb

Planting Schedule

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

Aromatic and vivid from the first pinch—Thai Basil carries a bright, anise-citrus lift with a peppery basil backbone that lingers like fresh green perfume.

At maturity, the foliage forms an upright, richly textured mass of tender leaves with a crisp, slightly succulent bite, ideal for stirring into fragrant dishes and finishing sauces. Grow Thai Basil for its bold flavor character and its steady, harvest-ready growth through the season.

Light: Full SunMaturity: 60 DaysHabit: Upright

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Thai Basil 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)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Thai basil tastes like fresh green perfume—anise and citrus up front, then a peppery basil snap that stays lively if you add it late. Its upright, tender leaves make it great for finishing, so the aroma hits immediately rather than fading under long heat.

Best Uses

stir-fry at the end for bright lift (don’t cook it to mush)
Thai-style sauces and quick reductions where it perfumes the pan
raw chopping into salads and herb tosses with lime
torn-leaf finishing over noodles, grilled meats, or fried rice

Flavor Profile

anise-citrus lift peppery basil backbone crisp, slightly succulent leaf bite fragrant, green, aromatic finish

Kitchen Pairings

lime garlic fish sauce coconut milk chili lemongrass

Frequently Asked Questions

What’s a common pest or disease on Ocimum basilicum (Thai basil) and how do I control it fast?

Downy mildew can affect basil quickly, especially when nights are cool and leaves stay wet; look for yellow patches on top and gray/purple growth on the underside. Remove badly affected leaves immediately, water only at the base (not on foliage), and increase airflow by spacing plants and pruning lightly for an open canopy. If it keeps spreading, use a labeled fungicide for basil/downy mildew and repeat according to the label after 5–7 days.

How often should I water Thai basil during the main growing phase?

During active growth (after plants are established and until harvest), keep soil evenly moist but not soggy—aim for the top 1 inch to dry slightly before watering again. In full sun, this often means watering about 1–2 times per week, but adjust based on heat; hot, windy conditions may require more frequent watering. Always water at soil level to prevent leaf wetness that triggers fungal problems in Ocimum basilicum.

How can I tell when Thai basil is ready to harvest at about 60 days?

Thai basil is ready to start harvesting once plants are well-leafed and have reached roughly 8–12 inches tall (often around day 45–60). Harvest when shoots have developed multiple sets of true leaves; pinch or cut just above a leaf pair to encourage branching. For best flavor, harvest before plants flower—once flower buds form, leaves become tougher and more bitter.