Marseillais

Basil

45d to harvest

Fragrant as a summer garden at noon, Marseillais Italian Basil fills the air with a sweet, classic aroma and a cool, green freshness. Its tender leaves are medium-sized and softly crinkled, forming a lush, upright mound with a velvety texture that shines in the light. Grow Marseillais for its bright leaf flavor—ideal for pesto-style sauces, finishing over warm dishes, and layering into herb-forward blends where its perfume can take center stage.

Crop Dates

Milestone	Date
Start Indoors	Apr 13th
Last Frost	May 25th
Transplant / Sow Outdoors	Jul 6th
Harvest Begins	Aug 20th
Harvest Ends	Aug 29th

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

What’s the most common disease problem for Ocimum basilicum (Marseillais basil) and how can I prevent it?

Basil commonly develops downy mildew (often first seen as yellow patches on upper leaves with gray-purple growth on the underside). Improve airflow by spacing plants and watering only at the soil line, then remove badly infected leaves early to slow spread. If mildew keeps recurring, consider switching to a resistant growing bed and avoid dense, wet foliage conditions—basil is very sensitive to persistent leaf wetness.

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

During active growth, keep the soil evenly moist but not soggy—aim for water when the top 1 inch of soil feels dry. Water deeply enough to reach the root zone, then let excess water drain; basil in Lamiaceae roots dislikes standing moisture that leads to root stress. A consistent schedule (often every 2–4 days in warm weather) works best, adjusted for container vs. in-ground drying speed.

How do I know when Marseillais basil is ready to harvest?

Harvest once plants are about 6–8 inches tall and have formed several sets of true leaves, typically around 45 days to maturity. For best regrowth, pinch or cut stems just above a leaf pair (at a node), taking no more than about one-third of the plant at a time. Stop harvest if flowering starts to show heavily, because flavor declines as Ocimum basilicum shifts energy from leaves to blooms.