Vana

Family: Lamiaceae Herb

Planting Schedule

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Aromas first—Vana basil unfurls with a bright, cool green fragrance and a distinctly sweet, herbal lift that lingers like fresh leaves in warm light.

The foliage is tender and finely textured, forming lush, compact mounds with leaves that are velvety to the touch and richly flavored for everyday abundance. Grow Vana for fresh snipping into salads and finishing sauces, and for drying or freezing to keep its signature scent close at hand throughout the season.

Light: Full SunMaturity: 60 DaysHabit: Upright

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

Vana basil is aroma-forward—its sweet, cool green lift shows best when you keep the leaf moving and the heat brief. Use it as a finishing herb or in a quick pesto so the velvety, finely textured foliage keeps its perfume instead of turning faint or ragged.

Best Uses

snip-fresh over salads and ripe fruit right before serving
quick torn-leaf pesto with a light grind to preserve perfume
finishing on hot dishes to bloom aroma without bitterness
dry or freeze for high-scent winter use

Flavor Profile

sweet, cool green herbiness fine, tender leaf snap fragrant, lightly floral finish lingering aromatic sweetness

Kitchen Pairings

lemon garlic olive oil feta parmesan white beans

Frequently Asked Questions

What pest or disease most often affects Ocimum tenuiflorum (holy basil), and how can I control it?

Watch for downy mildew and leaf blights, which show up as dark, irregular spots and fast-spreading leaf dieback in humid conditions. Improve airflow by spacing plants well and avoid wetting leaves; remove and discard infected leaves early. If problems persist, use an approved copper-based fungicide according to label directions, starting at the first signs of spotting.

How often should I water Ocimum tenuiflorum during peak growth, and what soil moisture level should I keep?

During the main growth phase, keep the soil consistently lightly moist—water when the top 1 inch of soil feels dry. Aim for deep watering so moisture reaches the root zone, but don’t leave pots or beds soggy, since holy basil is prone to fungal issues in constantly wet soil. In full sun, expect more frequent watering in containers than in-ground beds.

How do I tell when Ocimum tenuiflorum is ready to harvest?

Harvest when plants reach about 8–12 inches tall and have formed sturdy, branching stems with abundant leaf growth (often around 60 days). Pick leaves and tender tips regularly: snip the top 1–2 sets of leaves to encourage branching, and harvest before flowering becomes heavy for the best flavor. If flowers are forming, you can still harvest leaves, but flavor can shift—continue harvesting frequently to slow woody growth.