Thai

Basil

60d to harvest

Fragrant, peppery-sweet leaves unfurl with a vivid, fresh-green glow—Thai Basil’s signature aroma rises instantly, with a hint of clove and a gentle anise lift. The foliage is tender yet substantial, forming a compact bush that stays lush through warm weather, offering flavorful leaves with a lightly crisp texture. Grow Thai Basil for bold, aromatic fresh use and for fragrant sauces, quick stir-ins, and pickling-style infusions where its distinctive perfume truly shines.

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)	7

Frequently Asked Questions

What pest or disease problem commonly affects Ocimum basilicum (Thai basil), and what should I do?

Thai basil (Ocimum basilicum) is frequently hit by downy mildew and by aphids, especially in humid conditions. Improve airflow by spacing plants and watering at the base (not overhead), and remove any leaves showing yellowing patches or fuzzy growth. For aphids, spray a strong jet of water to knock them off, then repeat every 2–3 days until numbers drop.

How often should I water Thai basil during its main growing phase, and what soil moisture should I aim for?

During active growth (roughly weeks 3–8), keep soil consistently moist but never waterlogged—aim for the top 1 inch of soil to dry slightly between waterings. In full sun, this often means watering about 1–2 times per week, but only when the top inch feels dry. If leaves wilt in the afternoon and rebound by evening, you’re likely under-watering; if stems stay soggy or leaves yellow, reduce frequency.

How can I tell when Thai basil is ready to harvest?

Begin harvesting around 50–60 days after sowing when plants are well branched and have developed multiple sets of true leaves. Take the top 2–4 inches by pinching or cutting just above a leaf pair to encourage bushy regrowth, and avoid removing more than about one-third of the plant at a time. Leaves are most flavorful just before flowering; once flower spikes start forming, new leaf production slows.