Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

How to Plant and Grow Basil

sweet basil leaves as nice natural food background
Photo Credit
Jirik V/Shutterstock
Botanical Name
Ocimum basilicum
Plant Type
Herbs
Sun Exposure
Full Sun
Soil pH
Slightly Acidic to Neutral
Bloom Time
Summer
Flower Color
Pink
Purple
White

A Fresh Take on Everyone’s Favorite Herb

Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener

Basil isn’t just for pesto—this fragrant, flavorful herb is a garden MVP. Whether you’re growing it in your backyard, on a patio, or right on your kitchen windowsill, basil is easy to grow and endlessly useful. From starting seeds indoors to snipping the perfect leaves for your next meal, we’ll walk you through how to plant, grow, and harvest basil like a pro.

About Basil

Basil is a member of the mint family (Lamiaceae) and one of the most popular culinary herbs. It’s a warm-weather annual that can be planted outdoors once temperatures are consistently above 50°F. 

Buy Seeds Now

Basil is not usually seeded directly into the soil; typically, gardeners transplant small starter plants purchased at a nursery. Or, they may start the seeds themselves indoors under grow lights.

Common or sweet basil, Ocimum basilicum, is the most common basil; other types include purple basil (less sweet than common basil), lemon basil (lemon flavor), and Thai basil (licorice flavor)

If you’re planning on making pesto, grow several plants. For other uses, one or two basil plants yield plenty.

Read Next

Planting

Where to Plant Basil

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 moderately fertile and moist but well-draining. Basil works great in containers or raised beds, as these allow for better drainage. The pH of the soil should ideally be in the range of 6.0 to 7.5 (slightly acidic to neutral).

If you plan on cooking with these plants, plant in clean soil, don’t use insecticides, and grow them away from driveways and busy streets so exhaust won’t settle on the plants.

When to Plant Basil

  • To get a jump on the season, start the seeds indoors 6 to 8 weeks before transplanting outside. (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!

Spacing for Basil

How to Plant Basil

  • If you are sowing seeds directly into the ground, sow no more than 1/4-inch deep. Seeds should germinate within 5 to 7 days. Once they have developed 2 to 3 pairs of true leaves, transplant them.
  • If you are planting the germinated seedlings or starter plants in the ground, spaced 10 to 12 inches apart, basil should grow to about 12 to 24 inches in height.
  • A 2- to 3-inch mulch of compost or ground-up leaves retains soil moisture and minimizes weeds around the plants.
  • Tomatoes make great neighbors for basil plants in the garden—and on the plate—so many gardeners will plant the two warm-weather friends around the same time.
Basil and tomato plants growing in the garden
A tomato plant (center) growing alongside basil.

Growing

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 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.
  • Fertilize sparingly throughout the season with a 5-10-5 fertilizer.
  • 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.

Basil growing in a pot

Types

  • Cinnamon basil, to add a hint of cinnamon to a dish
  • Purple basil adds some nice color to your garden (when steeped in white vinegar, it creates a beautiful color)
  • Thai basil adds a sweet licorice flavor to a dish.

See our post about basil varieties in the garden.

Harvesting

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 the 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 them in the freezer.
  • Another storage method is drying the basil (although some 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.

Gardening Products

Pests/Diseases

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

Recipes
Fresh Tomato and Basil Quiche
Tomato, Basil, and Mozzarella Sandwiches
Farro Salad With Basil and Feta
Fresh Basil and Tomato Frittata
Green Bean and Basil Soup
Caprese Bruschetta
Basil Pesto
Roasted Red Pepper, Mozzarella, and Basil–Stuffed Chicken

Cooking Notes

Make herbal vinegar using basil; it retains the flavor and makes a great gift! See how to make herbal vinegar.

Herbs
About The Author
Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann is the Executive Digital Editor of Almanac.com, the website companion of The Old Farmer's Almanac. She covers gardening, plants, pest control, soil composition, seasonal and moon c...
Read More from Catherine Boeckmann

More Like This

Comments

<a title="View user profile." href="/author/editors">The Editors</a> Wed, 01/16/2013 - 20:17
It takes a week just for the basil seeds to germinate and see the seedling start to emerge. You should see two broad seed leaves, each shaped like a capital D, borne with flat sides facing each other.
<span>Anonymous</span> Sun, 09/16/2012 - 09:09
I have one growing in my livingroom, I get snow where i live in the winter, so this year i thought i would try and keep one inside. so far it is doing great, i have had it for about month and a half. any thoughts?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 09/18/2012 - 11:38
Basil can grow indoors if has plenty of bright light. Some folks install artificial lights and run for 10-12 hours daily. If your basil grows, you'll enjoy harvesting the leaves indoors for cooking. Keep in mind that basil is an annual so it will eventually finish flowering and die. Then you start again seeding in the spring.
<span>Ricouple</span> Thu, 06/13/2013 - 13:35
I guess that I have been lucky then. I've got one basil plant that is now two years old and still producing good basil. I've been pruning them back just before the end of the season so that the "woody" stalks have from 4 to 6 leaves per stalk. As the season gets to the first frost, they have added on a couple of leaves and I move them indoors to one set of windows that get great light all year long. I've managed to keep harvesting leaves all through the winter as well. I do make sure that they don't get spindly and trim back dead stalks as needed.
<span>Anonymous</span> Tue, 08/14/2012 - 22:45
read above about aphids,that sounds like what is on your plants
<span>Anonymous</span> Tue, 07/24/2012 - 12:05
I like to store my basil by making large batches of pesto. I then wrap it in plastic and shape it into a roll and freeze. When I need some, I slice off what is needed easily.
<span>Anonymous</span> Sun, 04/22/2012 - 09:54
This is the first time I have grown basil. I have 4 plants of sweet basil and the above talks about pruning the branches mine has no branches just bunches of leaves and they are sprouting their 4th set with little one inside can someone explain how to prune the basil thanks
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 07/26/2012 - 08:52
Every time you cut some basil leaves to eat, cut right above a pair of leaves and new growth will come. For culinary uses, prune basil every few weeks to encourage maximum production; just pinch off the flower buds as soon as they begin to emerge.
<span>Anonymous</span> Tue, 04/10/2012 - 06:46
Tried & true method. In a clean glass jar Place a layer of basil leaves. Add a layer of salt. Then a layer of olive oil. Add your next layer of basil repeating the step sequence until the jar is 2/3 full. Finish with a layer of oil. Cap & place in the refrig. Stir the leaves once in a while leaving the top laver of oil covering the leaves. In a few weeks you will have potent basil oil. Add a tablespoon/teaspoon of oil (leaves to if desired) to any dish for summer flavor in the winter. Salt your dish if needed after tasting. Remember to top off the oil to keep the leaves submerged or they will brown. This will keep till the next years harvest & beyond Enjoy! Lisa
<span>Anonymous</span> Sat, 03/23/2013 - 18:33
How thick should each layer be in a one quart jar, or, I guess, in any jar? Thanks. Kra1st@aol.com