Sweet Lemon Dan

Basil

65d to harvest

A bright, sunlit burst of lemon fragrance rises from Sweet Lemon Dan basil—zesty and aromatic, with a sweet herbal finish that feels almost candied. The leaves form a lush, tender texture with a smooth, medium-green surface, ideal for fresh use and for flavoring sauces and finishing touches where its citrus lift can shine. Grow it for a fragrant harvest that turns everyday meals into something vivid and garden-fresh.

Crop Dates

Milestone	Date
Start Indoors	Apr 3rd
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Sep 13th
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	65
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 pest or disease most often affects Ocimum basilicum (sweet lemon basil), and how do I treat it?

Basil commonly suffers from downy mildew (often showing yellow patches on leaves with gray-purple growth on the underside) and from aphids that cluster on tender tips. Remove infected leaves early and improve airflow by spacing plants; avoid wetting foliage when watering. For aphids, rinse clusters off with a strong spray of water, then apply insecticidal soap only on affected plants and re-check every 2–3 days.

How often should I water sweet lemon basil during its main growth phase?

During active growth, keep the soil consistently moist but not soggy—aim for a wet-from-below feel at the root zone while the top 1 inch dries slightly between waterings. In warm weather, this is often about every 2–3 days for outdoor plants, but adjust based on how quickly the top inch dries. Water at the soil line and stop watering if leaves start staying limp or the stems feel mushy, which can lead to rot.

How can I tell when Ocimum basilicum is ready to harvest?

Harvest when plants are at least 6–8 inches tall and have developed several pairs of true leaves (typically around 55–65 days). Take cuts just above a pair of leaves to encourage branching, and harvest regularly to prevent early flowering and to keep stems tender. If flower buds form, pinch them out or harvest immediately for the best leaf quality.