Fino Verde

Basil

45d to harvest

Fragrant, cool-minty Fino Verde basil fills the garden with a vivid green presence and a clean, aromatic lift that lingers on the air. Leaves are tender and finely textured, with a compact bush habit that stays lush and productive—ideal for snipping again and again. Grow Fino Verde for fresh use and vibrant flavor in pesto, sauces, and quick finishing touches, where its bright herbal character shines.

Crop Dates

Milestone	Date
Start Indoors	Mar 4th
Last Frost	Apr 1st
Transplant / Sow Outdoors	May 27th
Harvest Begins	Jul 11th
Harvest Ends	Nov 5th

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 problem commonly affects Swiss chard (Beta vulgaris var. cicla), and how can I address it?

Look out for leaf spot and downy mildew, which show up as brown/gray lesions and sometimes fuzzy growth on the underside. Water the soil, not the leaves, and space plants to improve airflow; remove badly infected leaves early to slow spread. If problems persist in humid weather, use a labeled fungicide that’s permitted for edible greens and follow the label’s re-entry and harvest interval.

How often should I water Swiss chard during the main growing phase to keep it growing well?

During the main growth period, keep the top 1–2 inches of soil consistently moist but not soggy, because Beta vulgaris var. cicla is sensitive to irregular moisture. In typical home gardens, that often means watering about 1–2 times per week, increasing to more frequent watering during hot spells. The best check is the soil: if it dries out and starts to pull away from the pot/bed surface, water deeply until excess drains.

How do I tell when Fino Verde Swiss chard is ready to harvest?

Harvest about 40–55 days after sowing when leaves are large enough for eating—usually outer leaves reach usable size first. Pick outer leaves by cutting them near the base, leaving the center crown intact so new leaves continue to form. For best flavor and texture, harvest before leaves get overly large and tough; if growth slows and leaves become coarse, pick immediately.