Thai Basil

Basil

60d to harvest

Aromatic and vivid from the first pinch—Thai Basil carries a bright, anise-citrus lift with a peppery basil backbone that lingers like fresh green perfume. At maturity, the foliage forms an upright, richly textured mass of tender leaves with a crisp, slightly succulent bite, ideal for stirring into fragrant dishes and finishing sauces. Grow Thai Basil for its bold flavor character and its steady, harvest-ready growth through the season.

Crop Dates

Milestone	Date
Start Indoors	Apr 1st
Last Frost	May 13th
Transplant / Sow Outdoors	Jun 24th
Harvest Begins	Aug 23rd
Harvest Ends	Sep 27th

Crop Details

Trait	Value
Days to Maturity	60
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 a common pest or disease on Ocimum basilicum (Thai basil) and how do I control it fast?

Downy mildew can affect basil quickly, especially when nights are cool and leaves stay wet; look for yellow patches on top and gray/purple growth on the underside. Remove badly affected leaves immediately, water only at the base (not on foliage), and increase airflow by spacing plants and pruning lightly for an open canopy. If it keeps spreading, use a labeled fungicide for basil/downy mildew and repeat according to the label after 5–7 days.

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

During active growth (after plants are established and until harvest), keep soil evenly moist but not soggy—aim for the top 1 inch to dry slightly before watering again. In full sun, this often means watering about 1–2 times per week, but adjust based on heat; hot, windy conditions may require more frequent watering. Always water at soil level to prevent leaf wetness that triggers fungal problems in Ocimum basilicum.

How can I tell when Thai basil is ready to harvest at about 60 days?

Thai basil is ready to start harvesting once plants are well-leafed and have reached roughly 8–12 inches tall (often around day 45–60). Harvest when shoots have developed multiple sets of true leaves; pinch or cut just above a leaf pair to encourage branching. For best flavor, harvest before plants flower—once flower buds form, leaves become tougher and more bitter.