Basil is one of the great warm-season herbs, loved for its fragrance, tender leaves, and deep connection to summer cooking. Native to tropical regions of Asia and Africa and long grown around the Mediterranean, basil has become a kitchen garden staple for pesto, sauces, salads, teas, garnishes, and fresh meals gathered close to home.
There are many kinds of basil, from classic Genovese types to purple, lemon, Thai, cinnamon, dwarf, and holy basil forms. Each brings its own scent, color, shape, and use. Basil grows quickly in warm weather and rewards regular harvest with fuller plants, more branches, and a steady supply of fresh leaves.
Growing Guide
Timing
Start basil indoors about 4–6 weeks before the expected last spring frost, or direct sow after all danger of frost has passed. Basil is tender and should not be planted outdoors until soil and nighttime temperatures have warmed.
For a longer harvest, sow or transplant in late spring and again in early summer. Basil grows best in warm weather and slows down when temperatures are cool.
Sowing & Starting
Sow seeds about ¼ inch deep in moist seed-starting mix or prepared garden soil. Keep evenly moist until germination, which usually occurs within one to two weeks in warm conditions.
Provide strong light for indoor seedlings. Transplant after frost has passed, spacing most basil plants about 8–12 inches apart. Larger or more vigorous varieties may need additional room, while compact types can grow well in containers.
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