Lime Basil

Basil

35d to harvest

Lime Basil bursts with a bright, citrus-lime perfume that rises from the leaves the moment you brush past the plant. Its tender, medium-sized leaves form a lush, upright mound with a velvety texture and a crisp, aromatic bite—ideal for fresh flavoring and finishing, as well as for stirring into vibrant sauces and pesto-style blends. Grow it for a garden-to-table aromatic that stays fragrant and lively through the season, turning everyday dishes into fragrant highlights.

Crop Dates

Milestone	Date
Start Indoors	Apr 7th
Last Frost	May 19th
Transplant / Sow Outdoors	Jun 30th
Harvest Begins	Aug 4th
Harvest Ends	Sep 21st

Crop Details

Trait	Value
Days to Maturity	35
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What pest or disease most commonly affects Ocimum basilicum (lime basil), and how can I control it?

A common issue is downy mildew, which shows as yellow patches on the upper leaf surface with a gray-purple fuzz underneath. Remove affected leaves immediately, improve airflow by spacing plants and watering at soil level (not on leaves), and avoid harvesting/working the plants when foliage is wet. If it keeps spreading in humid weather, use a labeled organic copper or potassium bicarbonate product according to the label.

How often should I water lime basil during its main growing phase to keep it productive without causing problems?

During active growth, water whenever the top 1 inch of soil feels dry, typically about 1–2 times per week depending on heat and pot size. Aim for evenly moist soil—basil will wilt quickly if it dries out, but overly wet soil encourages fungal problems. Water deeply so moisture reaches the root zone, and ensure the pot/bed drains well.

How do I tell when Ocimum basilicum (lime basil) is ready to harvest?

Start harvesting around 35 days when plants are at least 6–8 inches tall and have several sets of true leaves. Harvest by pinching or cutting the top 2–4 inches just above a leaf pair to force branching; don’t take more than about one-third of the plant at once. You can continue harvesting in regular intervals as long as new side shoots keep forming and leaves stay tender (best flavor before flowering).