Purple Petra Basil is a striking culinary herb that combines ornamental appeal with the classic basil flavor home gardeners expect. This compact cultivar grows to a modest 24 inches tall and 18 to 24 inches wide, making it well-suited to containers, garden beds, and tight spaces. Its deep purple foliage sets it apart visually from green basil varieties while delivering the warm, slightly peppery character basil lovers prize in the kitchen. Start seeds indoors 4 to 6 weeks before your last frost date, or direct sow once soil temperatures reach 60°F and nighttime temperatures stay above 50°F.
Partial Sun
High
10-11
24in H x 24in W
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High
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Purple Petra Basil's dark foliage creates a dramatic visual statement in any garden, and its compact 24-inch height means it won't overshadow neighboring plants. The plant thrives in full sun to partial shade and responds beautifully to successive sowings every three weeks, giving you continuous harvests through the growing season. Spacing it 12 inches apart in rows creates a tidy, manageable bed that's easy to maintain and harvest.
Purple Petra Basil is harvested for culinary use, bringing its distinctive purple-hued leaves to fresh dishes, pasta sauces, pestos, and herbal infusions. The foliage can be pinched and used fresh or dried for storage, and its compact growth habit makes it especially convenient for container gardening on patios or near the kitchen.
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Start seeds indoors 4 to 6 weeks before your planned transplant date. Sow seeds at a depth of 1/4 inch and maintain soil temperatures between 60°F and 85°F for best germination. Transplant seedlings outdoors once nighttime temperatures consistently stay above 50°F.
Transplant hardened-off seedlings outside when nighttime temperatures are reliably above 50°F. Space plants 12 inches apart with 12 inches between rows. Handle seedlings gently to avoid disturbing the root system.
Direct sow seeds 1 to 2 weeks after your average last frost date, once soil temperature reaches at least 60°F, ideally 65 to 85°F. Sow seeds at a depth of 1/4 inch and thin seedlings to one plant every 12 inches when they reach 2 inches tall.
Begin harvesting leaves once the plant has established several sets of true leaves. Pinch or snip leaves from the top of the stems, working downward; this encourages branching and continuous production. Harvest in the morning after dew dries but before the day's heat intensifies, when the essential oils are most concentrated. Continue harvesting throughout the growing season by pinching the top 1/4 to 1/2 inch of stems.
Pinch off the growing tips regularly to encourage bushier, more compact growth and extend the harvest window by delaying flowering. Remove flower buds as they form if you want to prioritize tender leaf production over seed development.
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