Krishna

Basil

65d to harvest

Crush the leaves of Krishna Holy Basil and you’ll feel the air turn fragrant—bright, peppery, and sweetly herbal with a distinctly uplifting aroma that lingers. At about 65 days, this variety forms an upright, richly branched plant with tender, aromatic foliage that’s wonderfully flavorful and fragrant fresh. Grow Krishna for its standout scent and its bold presence in aromatic preparations, from fragrant infusions to finishing touches that perfume the garden’s bounty.

Crop Dates

Milestone	Date
Start Indoors	Apr 4th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 13th
Harvest Begins	Aug 17th
Harvest Ends	Oct 16th

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 commonly affects Ocimum tenuiflorum (Krishna basil), and how can I manage it?

Krishna basil (Ocimum tenuiflorum) is prone to downy mildew and leaf spot, especially when leaves stay wet. Water at the soil line, space plants with airflow, and remove heavily spotted leaves early; if it spreads, use a labeled fungicide suited for basil/leafy herbs and follow the label intervals. Aphids can also cluster on tender shoots—spray with a strong jet of water and, if needed, use an insecticidal soap on the affected areas.

How often should I water Krishna basil during its main growing phase, and what soil moisture level should I aim for?

During active growth, keep soil evenly moist but not waterlogged—aim for the top 1 inch to dry slightly between waterings. In full sun, this often means watering about 1–2 times per week depending on heat and container size, with a deep soak each time. Mulch helps stabilize moisture, but ensure good drainage so roots don’t sit in soggy soil.

How do I know when Krishna basil (Ocimum tenuiflorum) is ready to harvest?

Harvest once plants are well-established and reach about 8–12 inches tall, typically around 60–65 days after sowing. Pick leaves when they’re medium-sized and aromatic—begin with the top sets of leaves, pinching or snipping just above a pair of leaves to encourage branching. For the best flavor, harvest in the morning and avoid taking more than about one-third of the plant at a time.