Sweet Thai

Basil

45d to harvest

Sweet Thai basil opens with a vivid, licorice-cool fragrance and a bright, sweet-herbal flavor that lingers like fresh green tea on the palate. Leaves are tender and glossy, with a gently serrated edge and a slender, upright habit that keeps foliage lush and aromatic through the season. Grow Sweet Thai for bold Thai-style garnishes, fragrant sauces, and quick pickling-style infusions where its distinctive sweetness and aromatic lift shine most.

Crop Dates

Milestone	Date
Start Indoors	Mar 13th
Last Frost	Apr 10th
Transplant / Sow Outdoors	Jun 5th
Harvest Begins	Jul 20th
Harvest Ends	Oct 28th

Crop Details

Trait	Value
Days to Maturity	45
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 is most common on Ocimum basilicum (Thai basil), and how do I treat it?

Look out for downy mildew, which often shows as yellow patches on the top of leaves with fuzzy gray-purple growth underneath. Remove affected leaves immediately, improve airflow around plants, and water at the soil level early in the day so foliage dries fast; avoid wetting the leaf surface. If it keeps spreading, switch to a labeled fungicide for downy mildew on basil and repeat as directed.

How often should I water Sweet Thai (Ocimum basilicum) during peak growth?

During active leaf growth, keep the soil evenly moist but not soggy—water when the top 1 inch of soil feels dry. In warm weather in full sun, this may be about every 2–3 days, but always adjust to soil texture and pot size. Consistent moisture supports tender leaves, while alternating dry/wet can trigger leaf drop and make disease more likely.

How can I tell when Sweet Thai (Ocimum basilicum) is ready to harvest?

Harvest when plants reach about 6–8 inches tall and have multiple sets of fully formed leaves, usually around 40–50 days after sowing. Pick by snipping the top 2–4 inches (above a leaf pair) to encourage branching; avoid stripping all leaves at once. The best flavor comes from fresh, young leaves before the plant starts putting up heavy flowering stems.