Sweet basil is at its peak from late June through August when the days are long and warm. Fresh leaves carry a bright, clove-like scent that fades quickly with heat, so add them at the last moment. It pairs beautifully with tomatoes, mozzarella, and anything off the grill. Grown in full sun with regular watering, each plant rewards you with weeks of generous harvests.
The full guide
Trim the cut ends and place the bunch in a jar with an inch of water, like flowers. Keep on the counter at room temperature - basil dislikes the cold and will blacken in the fridge. Change the water every day or two.
Sun
full sun (6+ hours)
Water
moderate - keep soil consistently moist, avoid waterlogging
Lifecycle
annual
Days to maturity
60-90 days from seed
Container suitable
Yes - grows well in pots
Cut stems just above a leaf node to encourage branching. Harvest before flowers open for the best flavor - pinch any flower buds as soon as you see them.
What to harvest
- leaves
- flowers
Best season
- summer
- early fall
Drying
Basil loses much of its aroma when dried, so fresh is preferred. If drying: hang small bunches upside down in a warm, well-ventilated spot out of direct sun. Leaves are ready when they crumble easily, usually 1-2 weeks. Alternatively, freeze whole leaves on a tray then transfer to a bag.
Storage
Store fresh in a jar of water on the counter for up to a week. Dried basil keeps in an airtight jar away from light for 6-12 months, though flavor fades after 6.
See the herb-infused oil guide to make a basil oil, or check the drying guide for longer storage options.
- How to Dry Fresh Herbs
A straightforward method for preserving your herb harvest so nothing goes to waste.
For Sweet Basil: Fresh is far better than dried for basil. If drying, use a dehydrator at the lowest setting and freeze as an alternative.
beginner1-2 weeks (mostly hands-off) - Herb-Infused Oil
A simple method for capturing herb flavor and fragrance in olive or carrier oil.
For Sweet Basil: Basil oil is beautiful for finishing pasta and drizzling over caprese. Use the warm infusion method with dried basil, or refrigerate fresh-herb oil and use within 1 week.
beginner2-4 weeks cold method; 2-3 hours warm method
Flavor profile
Sweet, slightly peppery, with warm clove and anise undertones
Uses
- pesto
- pasta sauces
- caprese salad
- pizza
- soups
- salads
- grilled vegetables
- herb butter
Pairs well with
- tomatoes
- mozzarella
- garlic
- lemon
- pine nuts
- olive oil
- zucchini
- eggplant
Traditional uses
- traditionally valued in folk traditions for its warming aromatic qualities
- long used as a culinary herb across Mediterranean and South Asian cultures
Always worth knowing before you cook with or use any herb regularly.
- If you are pregnant or nursing, talk with your provider before using herbs medicinally or in concentrated amounts.