Noga Basil is a culinary basil cultivar that grows to a compact 18 inches tall, making it well-suited to containers and garden beds alike. This variety thrives in full sun to partial shade and reaches mature width of 8 to 12 inches, offering gardeners a tidy, productive plant for fresh herb harvesting throughout the season. Noga demonstrates resistance to both Downy Mildew and Fusarium Wilt, two serious basil diseases that can decimate susceptible varieties, giving you a more reliable harvest.
Partial Sun
High
10-11
18in H x 12in W
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High
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Noga's compact stature and disease resistance make it a dependable choice for both novice and experienced herb gardeners. The plant's ability to resist Downy Mildew and Fusarium Wilt means fewer problems during the growing season and a longer productive window. Space plants 12 inches apart and you'll have room for multiple plants in even modest garden spaces or containers.
As a culinary basil, Noga leaves are harvested fresh for use in cooking. The compact growth habit makes it ideal for kitchen gardens where gardeners can pinch leaves regularly for fresh pasta, pesto, salads, and Mediterranean dishes throughout the growing season.
No timeline data available yet for this variety.
Start seeds indoors 4 to 6 weeks before your transplant date. Sow seeds 1/4 inch deep and maintain temperatures between 60°F and ideally 65°F to 85°F for best germination. Transplant seedlings outdoors once nighttime temperatures are reliably above 50°F.
Transplant hardened-off seedlings outdoors 1 to 2 weeks after your average last frost date, once soil temperature reaches at least 60°F and nighttime temperatures stay above 50°F. Space plants 12 inches apart in rows that are 12 inches apart. For succession harvests, make additional sowings every 3 weeks; Botanical Interests recommends 3 to 4 successive sowings total.
You can direct sow outdoors 1 to 2 weeks after your average last frost date when soil temperature reaches at least 60°F, ideally 65°F to 85°F.
Begin harvesting leaves once the plant is established and has several sets of true leaves. Pinch or cut leaves from the top of the plant, working downward, to encourage branching. Harvest regularly throughout the season to keep the plant vigorous and productive. Fresh leaves are best used immediately or stored refrigerated for short-term use.
Pinch off the growing tips and flower buds regularly to encourage branching and maintain bushier, more productive foliage growth. This technique extends the harvest window and keeps the plant from focusing energy on flowering.
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