Mrs. Burns' Lemon Basil

Basil

60d to harvest

Sunlit and unmistakably bright, Mrs. Burns' Lemon Basil releases a vivid lemony perfume with every brush of green—uplifting, aromatic, and beautifully clean. The leaves are tender and medium-sized, with a smooth, slightly glossy surface and a gentle, upright growth habit that makes harvesting feel effortless. Ideal for fresh flavoring and fragrant finishing, this variety shines in herb blends, sauces, and quick pickles where its citrus-bright character can take center stage.

Crop Dates

Growing note: In frost-free Zone 11a, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Nov 30th
Harvest Ends	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

Frequently Asked Questions

What pest or disease commonly affects Ocimum basilicum (lemon basil), and how can I treat it?

Basil often gets downy mildew, which shows up as yellow patches on the upper leaves with a fuzzy gray growth on the underside. Improve airflow between plants, water at the soil line (not the leaves), and remove badly infected leaves right away. If it keeps spreading, use a labeled downy-mildew fungicide for basil and repeat according to the label, since lemon basil is sensitive when conditions stay humid.

How often should I water lemon basil (Ocimum basilicum) during the main growing phase?

During active growth, keep the soil evenly moist but never waterlogged—aim for the top 1 inch to dry slightly before watering again. In full sun, that often means watering about 1–2 times per week, but check more frequently during hot spells. Use a slow soak at the base and stop watering if the soil stays wet or plants start to wilt after watering.

How do I know when Ocimum basilicum (Mrs. Burns' lemon basil) is ready to harvest?

Start harvesting when plants are about 8–12 inches tall (roughly 50–60 days after sowing) and have multiple sets of true leaves. Take shoots by pinching or cutting just above a leaf pair, leaving at least a few nodes to keep the plant bushy. Harvest before the plant flowers, because once flowering starts the leaves typically become less tender and the aroma can decline.