Anise Basil - Seeds - Ocimum basilicum

3, 4, 5, 6, 7, 8, 9, 10, 11

USDA Zones 3-11: Grows as a tender, warm-season annual across all zones. Basil is extremely sensitive to frost and will be damaged by temperatures below 50 degrees F. Planting times must be scheduled for after all danger of frost has passed and the soil is very warm.

Best Performance (Zones 5-9): Thrives in areas with long, hot, and sunny summers. These zones provide the ideal warm nights (above 60 degrees F) and extended heat needed for vigorous, bushy growth and maximum aromatic oil production.

Northern Zones (3-5): Starting seeds indoors is highly recommended. Start seeds 5-6 weeks before your last frost date. Transplant outdoors only when the weather is settled and warm, and nighttime temperatures stay reliably above 50-55 degrees F.

Hot Climate Zones (9-11): Basil loves heat. Plant in early spring after the last frost for a long summer harvest. In the hottest desert zones (100+ degrees F), plants will thrive but will require consistent, deep watering to prevent wilting.

Soil Temperature: Requires very warm soil to germinate. The optimal soil temperature for germination is 70-85 degrees F. Do not plant outdoors until the soil is at least 65 degrees F. Seeds will rot in cool, damp soil.

Growing Season: Requires 60-70 frost-free days to reach maturity. It must be planted after all frost danger and will grow productively until the first frost in fall.

Learn more about USDA Hardiness Zones here

When to Plant (Indoors):

Recommended: Start seeds indoors 5-6 weeks before your average last frost date.

When to Plant (Outdoors):

Direct sow seeds or transplant seedlings outdoors only after all danger of frost has passed and the weather is reliably warm.

Crucially, wait until the soil is very warm—at least 65 degrees F, and ideally 70 degrees F. Nighttime air temperatures should be consistently above 50-55 degrees F.

Where to Plant:

Sunlight: Full, hot sun. Basil needs at least 6-8 hours of direct sunlight per day to develop the best flavor.

Soil: Plant in rich, fertile, well-drained soil. Amend your planting bed with aged compost before planting.

Containers: Basil is an excellent choice for containers, pots, and window boxes, as long as they are in a full-sun location.

How to Plant (Seed Starting):

Depth: Plant seeds 1/4 inch deep in a sterile seed-starting mix.

Warmth: Use a seedling heat mat set to 70-75 degrees F for the fastest and most reliable germination (often in 5-10 days).

Light: As soon as seedlings sprout, place them under strong grow lights or in a very sunny south-facing window.

Moisture: Keep the soil mix evenly moist but not soaking wet.

How to Plant (Transplanting):

Harden Off: Before planting outdoors, acclimate your indoor-sown seedlings to the sun and wind for 7-10 days.

Spacing: Space plants 12 inches apart to allow for good airflow and room to become bushy.

Growing and Care:

Pinching (Critical): This is the most important step for a productive plant. When the seedlings have 3-4 sets of true leaves, pinch (or snip) the central top stem right above a set of leaves. This forces the plant to branch out from the base, resulting in a bushy plant rather than a single, tall, flower-prone stalk.

Watering: Water consistently. Basil prefers moist soil. Water deeply at the base of the plant in the morning.

Mulching: Apply a 2-inch layer of organic mulch (like straw or shredded leaves) after the soil has fully warmed up. This retains moisture, suppresses weeds, and prevents soil from splashing onto the leaves.

Fertilizing: Feed with a balanced liquid fertilizer (like fish emulsion or compost tea) every 3-4 weeks to support its rapid leafy growth.

Preventing Bolting: Harvest and pinch regularly. As soon as you see a flower stalk beginning to form, pinch it off immediately. This redirects the plant's energy back into producing flavorful leaves.

Harvesting:

How: Harvest by snipping stems just above a pair of leaves. This encourages the plant to branch out further, leading to more production.

When: Harvest in the morning after the dew has dried for the best flavor.

Frequency: Harvest frequently (every 1-2 weeks) to keep the plant bushy and productive. The flowers are also edible and make a beautiful, anise-flavored garnish.