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pH: 6.0–7.0  ·  Rich, moist, well-drained

Moderate; balanced fertilizer monthly

Basil is a pick-and-come-again herb which produces well when heavily picked. Grows best in well-drained rich soil.

5-14

Sensitive to frost. Direct sow after all danger of frost, or start indoors 4 weeks before last frost. Lightly cover seed.

Water consistently to keep soil moist but not waterlogged; basil prefers evenly damp conditions and will wilt quickly if allowed to dry out completely. Fertilize every 2–3 weeks with a balanced, diluted liquid fertilizer or work compost into the soil at planting. Basil doesn't require staking. Pinch off flower buds as they appear to encourage bushier leaf growth and extend the harvest; if flowers do form, remove them promptly. Watch for spider mites in hot, dry conditions and aphids in cooler weather—spray with water or neem oil as needed. Powdery mildew can occur in humid conditions; improve air circulation and avoid wetting foliage.

Begin harvesting when the plant is 6–8 inches tall, typically 3–4 weeks after transplanting. Pinch or cut leaves from the top of the plant regularly to promote branching; never remove more than one-third of the plant at once. For best flavor, harvest in the morning after dew dries but before heat of the day. Genovese basil is prized for pesto and fresh use; refrigerate fresh sprigs in a glass of water for up to a week, or freeze whole leaves or processed pesto in ice cube trays. Dried basil loses much of its delicate flavor, so fresh or frozen is preferable.