Fetzer Basil

Basil

30d to harvest

Aromatic as a sunlit greenhouse—Fetzer Basil unfurls with richly perfumed leaves that feel velvety to the touch and hold their fragrance from garden to jar. Expect a lush, tender texture with a classic sweet-basil flavor profile that shines in fresh garnishes, bright sauces, and fragrant pesto-style blends. Fast to mature at about 30 days, it’s an ideal choice for gardeners who want abundant, flavorful foliage early in the season.

Crop Dates

Milestone	Date
Start Indoors	Apr 3rd
Last Frost	May 15th
Transplant / Sow Outdoors	Jun 26th
Harvest Begins	Jul 26th
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	30
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 problem is most common on Ocimum gratissimum (Holy Vana basil), and how do I control it?

Basil (Ocimum gratissimum) commonly suffers from downy mildew and leaf-spot diseases in warm, humid weather, often showing as yellow patches, gray/purple growth under leaves, or dark spots. Water the plant at the soil line (not the foliage) and increase airflow by spacing plants well; remove and discard infected leaves early. If conditions stay humid, use a labeled fungicide for downy mildew/leaf spot on edible herbs and repeat only as directed on the label.

How often should I water Ocimum gratissimum during its main growing phase?

During active growth, keep the soil consistently moist but not soggy—aim for the top 1 inch to dry slightly between waterings. In full sun, this often means watering every 2–3 days for groundbeds and daily or every other day for containers, depending on heat and pot size. Avoid waterlogging, because overly wet soil encourages root issues and boosts mildew risk.

How can I tell when Ocimum gratissimum (Fetzer basil) is ready to harvest?

Harvest once plants reach about 6–8 inches tall and have several sets of healthy leaves, typically around 30 days from sowing for this crop. Start by pinching or cutting the top 1/3 of the plant just above a leaf pair to encourage branching; you’ll get the best flavor on young, tender leaves. If leaves become tough or the plant starts producing flower stalks, harvest more frequently to maintain quality.