Quick Facts:

• Days to harvest: 70
• Hardiness: Frost-sensitive (cold kills it)
• Light needs: Full sun
• Water needs: Moderate (even moisture; don't let it dry out completely)

Planting:

• Start indoors 4–6 weeks before last frost. Do not direct sow until soil is reliably warm.
• Timing: Zone 8b — start indoors in March, transplant out after last frost (typically mid-May).
• Depth: 1/4 in, barely covered
• Spacing: 10–12 in apart

Care:

• Basil hates cold. Don't rush it outside — a cold snap after transplanting will stunt growth significantly.
• Pinch flower buds as soon as they form to keep the plant producing leaves. Once it goes to seed, leaf production stops.
• Consistent harvesting encourages branching and more leaves.
• Avoid overhead watering in the evening — basil is prone to fungal issues if leaves stay wet overnight.

Harvest:

• Harvest tips just above a leaf node to encourage branching.
• Don't take more than a third of the plant at once.
• Fresh use is best — leaves darken when refrigerated. Store cut stems in water at room temperature like a bouquet.
• For large harvests, freeze in olive oil in ice cube trays or make pesto immediately.