Tuscany Basil

Family: Lamiaceae Herb

Fragrant as a sunlit garden walk, Tuscany Basil releases a rich, sweet perfume with a cool, green lift that lingers on the air.

Leaves are tender and velvety, forming an upright, lush mound of medium-to-large foliage that’s especially flavorful for fresh use and for turning into fragrant sauces and finishing oils. Grow it for its bold aroma and steady harvest over the season—your windowsill or raised bed will feel instantly more alive.

Light: Full SunMaturity: 60 DaysHabit: Upright

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

Crop Dates

Milestone	Date
Start Indoors	Mar 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Aug 19th
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)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Tuscany Basil hits with a sweet, perfumed top note and tender, cushiony leaf texture, so it performs best when you treat it gently—fresh, or added late so it doesn’t go flat. Use it to perfume oils and quick sauces where that green cooling lift can stay intact on the tongue.

Best Uses

hand-tearing for fresh salads to keep the leaves fluffy, not bruised
blitzed pesto where the flavor stays sweet and aromatic
warm-then-off-the-heat basil oil for finishing proteins and vegetables
stirred into quick pan sauces at the very end to preserve the perfume

Flavor Profile

bold, sweet green aroma tender, velvety leaves with a cooling lift gentle peppery finish

Kitchen Pairings

garlic lemon extra-virgin olive oil Parmigiano-Reggiano mozzarella mild white fish

Frequently Asked Questions

What’s the most common pest or disease problem on Ocimum basilicum (Tuscany Basil) and how do I stop it?

Watch for downy mildew and fusarium wilting, which show up as yellow patches or wilting that progresses despite watering. Start with disease-free plants, keep leaves dry (water the soil, not the foliage), and space plants so air moves through the canopy. If you see spreading leaf yellowing or sudden wilting, remove affected leaves/plants promptly to limit spread.

How often should I water Tuscany Basil during peak growth?

During the main growth phase (after seedlings are established), water deeply only when the top 1 inch of soil feels dry—typically every 2–4 days in warm weather. Ocimum basilicum prefers evenly moist soil, but it must not sit waterlogged; soggy soil accelerates root diseases. Mulch lightly to steady moisture, and avoid frequent shallow watering that keeps the root zone uneven.

How can I tell when Tuscany Basil is ready to harvest at about 60 days?

Harvest when plants have multiple sets of leaves and stems are at least 6–8 in tall, with a healthy, bushy top—usually around 60 days from sowing. Pick by snipping the top 2–4 in just above a leaf pair to encourage branching, and avoid taking more than about one-third of the plant at a time. If flower buds start forming, harvest sooner (before full bloom) for the best leaf flavor.