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Clove Scented Basil is an heirloom annual that brings an unexpected spice to the herb garden. This open-pollinated cultivar grows 18-24 inches tall and reaches harvest in 80-89 days, filling the air with a distinctive aroma that blends cloves, mint, and Thai basil character. The foliage delivers genuine culinary magic, making it equally at home in a jam pot, steeping cup, or garden border where its scent alone justifies the space.
Full Sun
High
10-11
24in H x ?in W
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High
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The foliage carries an intensely spicy clove-and-mint aroma that distinguishes it immediately from sweet basil varieties. Reaching 18-24 inches tall, this upright plant adds visual height and fragrance to containers, raised beds, and garden plots alike. Its open-pollinated, heirloom nature means you can save seeds year after year, and its range of culinary applications from jams to herbal teas makes it far more than a decorative herb.
This basil shines in applications where its clove-mint character can take center stage rather than play a supporting role. The foliage steep beautifully into herbal teas, delivering warming spice notes that complement both honey and citrus. It's exceptional in jams and jellies where the clove aroma adds complexity and depth, and its piquant character can brighten vinegars, syrups, and infusions. Fresh leaves add intrigue to cocktails, fruit compotes, and desserts where a subtle spice note elevates rather than overwhelms.
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Start seeds indoors 6-8 weeks before your last spring frost, sowing on the surface of warm, moist seed-starting mix in temperatures around 70-75°F. Basil seeds are tiny and need light to germinate, so press them gently into the surface rather than covering them. Keep soil consistently moist and expect germination in 7-10 days. Transplant seedlings into individual pots once they develop their first true leaves.
Harden off seedlings for 7-10 days before moving them to the garden, gradually exposing them to outdoor conditions. Transplant outdoors only after all frost danger has passed and soil has warmed; basil is highly frost-sensitive and will collapse in cold soil. Space plants 12 inches apart with 18 inches between rows, setting them at the same depth they were growing in pots.
Direct sow seeds outdoors after the last frost date when soil has warmed to at least 60°F, though 70°F or warmer is optimal. Scatter seeds on the soil surface and press gently into contact with the soil; do not cover. Water gently and keep soil moist until seedlings are established. Thin seedlings to 12 inches apart once they develop their first true leaves.
Begin harvesting once the plant has established at least 4-6 true leaves, typically around 80-89 days from sowing. Pinch or cut the top 1/4 inch of the stem tips to encourage branching while harvesting usable foliage. Continue harvesting throughout the growing season by removing the top 2-3 sets of leaves, always harvesting from growing tips rather than stripping lower leaves. Harvest in the morning after the dew dries but before the heat of the day, when the essential oils and aromatic compounds are most concentrated. The plant remains productive until frost.
Pinch off the growing tips regularly throughout the season to encourage branching and bushier growth; this also delays flowering and extends the harvest period. Remove any flower buds as they form if you want to prioritize leaf production for culinary use. The upright growth habit responds well to regular harvesting, which naturally shapes the plant while keeping it productive.
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“Clove Scented Basil is an open-pollinated heirloom cultivar of Ocimum basilicum, part of the vast basil family that has been refined and selected by gardeners across generations. Its Thai basil heritage connects it to Southeast Asian culinary traditions where aromatic basils have been cultivated for centuries. As a non-GMO, heirloom variety, it represents the kind of seed-saving culture that has preserved distinctive basil flavors in home gardens and farms, allowing each generation of gardeners to grow, harvest, and perpetuate plants their predecessors chose for quality and taste.”