Organic Basil

Organic Basil is a certified organic culinary-herb start with fragrant green leaves and the familiar sweet, gently peppery character used across Mediterranean and Asian cooking. Because this product record does not identify a specific named cultivar, leaf size, mature height, and days to flowering can vary; the label on the individual plant should be used for any variety-level detail.

Grow basil as a tender annual in USDA Zones 4–10. It prefers full sun, warm soil, and protection from frost. Chill hours and pollinizer partners do not apply to a crop grown for its leaves. Use the USDA Growing Zone lookup with local last-frost information, and wait until nights are reliably mild before moving the start into an exposed garden bed.

Plant at the same depth as the nursery root ball in fertile soil that drains after watering. Water thoroughly after transplanting and keep moisture reasonably even while the roots establish. Adjust irrigation to soil, rainfall, and temperature instead of following a fixed calendar. Containers can dry quickly, but standing water can damage roots. Pinch just above a leaf node to stimulate side shoots, and remove early flower buds when continued leaf production is preferred.

Harvest young stem tips with clean scissors and leave several leaf pairs on the plant. Fresh basil bruises easily, so handle it gently and use or cool it promptly. Flowers are edible once positively identified and can be left for garden visitors when leaf yield is no longer the sole goal. Monitor for aphids, caterpillars, slugs, downy mildew, and wilt symptoms. Read the transplant guide for nursery starts before planting and the herb harvesting and preservation guide for seasonal use. This page is limited to cultivation and culinary use.