Greek Columnar Basil

Basil

60d to harvest

Aromatic as fresh-cut summer air, Greek Columnar Basil fills the garden with a bright, sweet herbal fragrance and a clean, lightly peppery bite. Its upright, column-like growth forms dense, tender leaves with a smooth, velvety texture that stays flavorful from first harvest through repeated cuttings. Grow Greek Columnar Basil for standout fresh use and for stirring into fragrant sauces, finishing oils, and quick pick-me-up infusions that showcase its signature basil character.

Crop Dates

Growing note: Frost-free Zone 13b supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Bush
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 (Greek Columnar Basil), and how do I treat it?

Greek Columnar Basil is prone to downy mildew and leaf spotting in humid conditions, often showing yellowing patches on the upper leaves with a fuzzy gray/purple growth underneath. Remove and discard infected leaves immediately, improve airflow around plants, and avoid wetting the foliage when watering. If it keeps spreading, apply a labeled basil-safe fungicide according to the product directions and stop harvesting treated leaves until the label allows it.

How often should I water Greek Columnar Basil during the main growing phase to keep it healthy?

During active growth, keep the soil consistently moist but not waterlogged—aim for the top 1 inch (2–3 cm) to dry slightly before watering again. In full sun, this is often about 1–2 times per week, but adjust so you never see prolonged wilting or soggy soil. Water at the base of the plant to prevent damp leaves, which increases the risk of mildew.

How can I tell when Ocimum basilicum (Greek Columnar Basil) is ready to harvest?

Harvest when plants reach about 8–12 inches (20–30 cm) tall and have formed plenty of pairs of mature leaves, typically around 60 days. Pinch or cut just above a leaf pair to encourage branching, and harvest in the morning when leaves are crisp and aromatic. If you see flower buds forming, harvest again promptly but expect reduced leaf production as the plant shifts to flowering.