Temperate Tulsi

Basil

60d to harvest

Aromatic and richly fragrant from the first pinch, Temperate Tulsi fills the air with a cool, minty lift and a warm, clove-like depth. Leaves mature to a vivid, medium-green sheen with a tender, slightly fuzzy texture that holds its character through drying and steeping for soothing herbal infusions. Grow Temperate Tulsi for its enduring, perennial presence and its signature holy-basil personality—ideal for fragrant tea blends, aromatic sachets, and flavorful herbal oils.

Crop Dates

Milestone	Date
Start Indoors	Dec 29th
Last Frost	Feb 9th
Transplant / Sow Outdoors	Mar 23rd
Harvest Begins	May 22nd
Harvest Ends	Dec 9th

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)	35
Harden Off (days)	7

Frequently Asked Questions

What pest or disease most commonly affects Ocimum tenuiflorum (temperate tulsi), and how do I control it at home?

A frequent issue is leaf spot and fungal problems, especially when leaves stay wet from overhead watering or heavy humidity. Water at the soil line, improve airflow by spacing plants, and remove infected leaves early; if it keeps spreading, use a copper-based fungicide according to label directions. Watch also for aphids on new growth—blast them off with water and apply insecticidal soap if needed.

How often should I water temperate tulsi during its main growing phase?

During active growth, keep soil consistently lightly moist but not soggy—typically watering about 1–2 times per week, depending on your heat and container size. Aim to water when the top 1 inch of soil feels dry; Ocimum tenuiflorum will decline if the root zone remains wet. Use well-draining soil so excess water can escape quickly after each watering.

How can I tell when my temperate tulsi is ready to harvest?

Harvest when plants are well established and reach about 8–12 inches tall, typically around 60 days from sowing. For the best flavor, start taking top leaves and tips before flowering; pinch or cut just above a pair of leaves to encourage branching. You can do repeat harvests every few weeks as long as plants don’t fully flower.