Blue Spice

Basil

45d to harvest

Aromatic as fresh blue-sky sun—Blue Spice basil fills the garden with a cool, peppery fragrance and a distinctly sweet, herbal bite. Leaves are tender and richly textured, forming lush, upright mounds that hold their flavor beautifully for classic Italian-style uses, from pesto to bright finishing sauces and fragrant oil infusions. Grow it for that signature “blue” spice note that turns everyday meals into something garden-fresh and unforgettable.

Crop Dates

Growing note: In frost-free Zone 11b, 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 15th
Harvest Ends	Feb 28th

Crop Details

Trait	Value
Days to Maturity	45
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

How do I manage aphids or powdery mildew on Blue Spice plants?

In Blue Spice, check undersides of leaves weekly for aphids and act immediately with a strong jet of water, then repeat every 2–3 days for 1–2 weeks if needed. If you see powdery mildew (white, dusty patches), remove the most affected leaves, keep plants spaced for airflow, and water at the base so foliage stays dry; re-check after 5–7 days and repeat removal until it stops spreading.

How often should I water Blue Spice during the main growing phase?

During the main growth period (from just after transplanting until about 2 weeks before harvest), water enough to keep the top 1 inch of soil consistently moist but not soggy—typically about 1 inch of water per week, adjusted for heat and wind. If leaves wilt by midday, water deeply in the morning and let the surface dry slightly between waterings to prevent rot.

How can I tell when Blue Spice is ready to harvest?

Blue Spice is ready at about 45 days when pods/greens reach their labeled size and color, and the stems feel firm rather than rubbery. Harvest in the morning for best flavor—pick frequently once they start maturing, because delays can reduce tenderness and intensity.