Red Holy Basil

Basil

60d to harvest

Fragrant as a warm breeze—Red Holy Basil carries a rich, clove-tinged basil aroma with a distinctly deep, wine-red undertone that lingers in the air. Leaves are tender and softly textured, with a vivid burgundy sheen that deepens as plants mature, offering a lush, upright habit that’s as beautiful as it is aromatic. Ideal for fresh aromatic use and for infusing oils, vinegars, and flavorful sauces, this variety brings its signature red personality to every pot and patio garden.

Crop Dates

Growing note: In frost-free Zone 12b, 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 tenuiflorum (red holy basil), and how can I treat it?

Holy basil (Ocimum tenuiflorum) is prone to leaf fungal spots when foliage stays wet and airflow is poor. At the first sign of spotting, remove affected leaves, water at the soil line, and thin plants so leaves dry quickly; improve airflow around the crown. If spotting spreads, use a labeled copper-based fungicide and reapply according to the label after 5–7 days.

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

During active growth, keep the top 1–2 inches of soil lightly moist but never waterlogged—typically this means watering about once every 2–4 days depending on heat and container size. Aim for deep watering that penetrates the root zone, then let the soil surface dry slightly before the next watering. Consistent moisture supports leaf production, while soggy soil can trigger root stress and leaf diseases.

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

Harvest starting around 45–60 days when plants are well branched and have strong leaf growth, continuing as long as new shoots are forming. Pick the top 6–8 inches of growth (or pinch off stem tips) before flowers open for the best leaf flavor and aroma. If you see buds forming and the plant starts redirecting energy to flowering, begin harvesting more selectively to avoid reducing regrowth.