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Planting, Growing, and Harvesting Basil
Basil is a warm-weather, fragrant herb that tastes great in many dishes—including the beloved homemade pesto! Plant seeds or transplants after all danger of frost has passed and soil is warm, and it will yield an abundant harvest within weeks. Keep harvesting the leaves to keep the plant going strong.
The most common type of basil is sweet basil; other types include purple basil (less sweet than common basil), lemon basil (lemon flavor), and Thai basil (licorice flavor).
Basil is easy to grow, but it only grows outdoors in the summer—and only once the soil has warmed up nicely—so plan accordingly.
If you’re planning on making pesto, grow several plants. For other uses, one or two basil plants yields plenty.
Planting
When to Plant Basil
- To get a jump on the season, start the seeds indoors 6 weeks before the last spring frost. (See local frost dates.)
- To plant outside, wait until the soil has warmed to at least 50°F (10°C)—preferably around 70ºF (21°C) for best growth. Nighttime temperatures shouldn’t drop below 50°F (10°C).
- Don’t rush basil. Without heat, the plant won’t grow well.
Choosing and Preparing a Planting Site
- Basil will grow best in a location that gets 6 to 8 hours of full sun daily, though it can perform well in partial sun, too.
- Soil should be moist but well-drained.
- Basil works great in containers or raised beds, as these allow for better drainage.
- If you’re planning on cooking with these plants, plant in clean soil, don’t use insecticides, and grow them away from driveways and busy streets so that exhaust won’t settle on the plants.
How to Plant Basil
- Plant seeds/seedlings about 1/4-inch deep and 10 to 12 inches apart. They should grow to about 12 to 24 inches in height.
- For larger varieties, plant farther apart (about 16 to 24 inches).
- Tomatoes make great neighbors for basil plants in the garden—and on the plate!
Care
How to Grow Basil
- Make sure that the soil is moist. Basil plants like moisture.
- If you live in a hot area, use mulch around the plants (the mulch will help hold in moisture and suppress weeds).
- During the dry periods in summer, water the plants freely.
- After the seedlings have produced their first six leaves, prune to above the second set. This encourages the plants to start branching, resulting in more leaves for harvest.
- Every time a branch has six to eight leaves, repeat pruning the branches back to their first set of leaves.
- After about 6 weeks, pinch off the center shoot to prevent early flowering. If flowers do grow, just cut them off.
- If the weather is going to be cold or if a sudden frost is imminent, be sure to harvest your basil beforehand, as the cold temperatures will destroy your plants.
Pests/Diseases
- Aphids
- Powdery mildew
- Variety of bacterial and fungal leaf, stem, and root diseases
Recommended Varieties
- Cinnamon basil, to add a hint of cinnamon to a dish
- Purple basil, to add some nice color to your garden (when steeped in white vinegar, it creates a beautiful color)
- Thai basil, to add a sweet licorice flavor to a dish.
Harvest/Storage
How to Harvest Basil
- Start picking the leaves of basil as soon as the plants are 6 to 8 inches tall.
- Once temperatures hit 80°F (27°C), basil will really start leafing out.
- Harvest in the early morning, when leaves are at their juiciest.
- Make sure to pick the leaves regularly to encourage growth throughout the summer.
- Even if you don’t need to leaves, pick them to keep the plant going. Store them for later use!
- If you pick regularly, twelve basil plants can produce 4 to 6 cups of leaves per week.
How to Store Basil
- The best method for storing basil is freezing. Freezing will prevent the plant from losing a good portion of its flavor. To quick-freeze basil, package whole or chopped leaves in airtight, resealable plastic bags, then place in the freezer.
- Another storage method is drying the basil (although some of the flavor will be lost). Pinch off the leaves at the stem and place them in a well-ventilated and shady area. After 3 to 4 days, if the plants are not completely dry, place them in the oven on the lowest heat setting with the door slightly open. Remember to turn the leaves (for equal drying) and check them frequently. See more about drying basil, tomatoes, and paprika.
Wit and Wisdom
- Basil has a lovely fragrance. Pick from the stems and put in water for a few days as you would with cut flowers!
- For other greens to use in your cuisine, see our Leafy Greens: Health Benefits page.
Where salt is good, so is basil.
–Italian saying
Cooking Notes
Make herbal vinegar using basil; it retains the flavor and makes a great gift!
My basil leaves appear to have some sunburn. Are there any remedies to help once some of the leaves are already burnt?
My store-bought basil plant obviously went to flowers before to leaves, and then it dried up, even though watered. Any purpose to dried flowers other than for its smell?
Hi, Susan. The flowers on a basil plant are edible. If yours are dried now, try using them in cooking.
After I have frozen my basil leaves, what is the best way to defrost them when I want to use them? Just leave them out til they thaw? Should I take the frozen leaves out of the baggie to thaw, or leave them in?
Which variables affect the flavor and scent of a basil plant?
Currently I have two basil plants that smell and taste quite different. I would not be as surprised if the second plant did not come from a cutting of the first. Plant A has a sweet, very spicy smell. Plant B smells much more green and grass-like, almost like fresh pesto.
Plant A is in the shade quite a bit and has a sandy soil that has not been given mulch or compost. It is in a medium sized pot.
Plant B is in a raised bed with my peppers and tomatoes. It is in a clay soil thoroughly mixed with sand and compost, with mulch on the top. It receives much more sunlight than Plant A.
Any insight into the flavor variations is appreciated!
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