Sweet Basil
Persian basil is a distinctive heirloom variety of Ocimum basilicum prized for its lemony, spice-forward character that sets it apart from common sweet basils. Known as Reyhan throughout southwestern Asia, this upright annual grows 12-24 inches tall and reaches harvestable maturity in 70-79 days, thriving in zones 4-7 with full sun and moderate water. An All-America Selections regional award winner in 2015, it combines superior flavor and garden performance in a low-maintenance plant that's cold-hardy enough for northern climates, with silvery-green foliage and fragrant, showy flowers that attract pollinators.
Full Sun
Moderate
4-7
24in H x 120in W
Annual
Moderate
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The distinctive licorice-spice aroma comes from anethole, the same compound that flavors anise, making it instantly recognizable among basil varieties. Its silvery-green leaves and fragrant flowers earned it recognition as an AAS award winner, and it thrives in containers, raised beds, and open garden plots across hardiness zones 4-7. Unlike many basils, Persian basil tolerates cooler conditions and establishes quickly, sprouting in just 6-10 days when soil temperatures reach 70-85°F.
Persian basil excels in dishes where its lemony, licorice-tinged spice can shine. It brings complexity to soups and rice dishes, particularly those in Persian, Middle Eastern, and Central Asian cuisines where its traditional name and flavor profile are well-established. The fragrant leaves steep into distinctive herbal tea, offering both warmth and subtle anise notes, and it performs equally well fresh in salads where its silvery foliage and aromatic character add visual and gustatory interest.
Sow seeds indoors 6-8 weeks before your last spring frost. Plant seeds at 1/4 inch depth in warm soil kept at 70-85°F; germination occurs in 6-10 days. Provide bright light once seedlings emerge to prevent legginess.
Transplant seedlings outdoors after the last frost date when soil has warmed to at least 70°F and hardening off is complete. Space transplants 8-12 inches apart in rows 18 inches apart. Handle gently to avoid disturbing the shallow root system.
Direct sow seeds outdoors after soil temperature reaches 70-85°F and all frost danger has passed. Plant seeds 1/4 inch deep and thin seedlings to 8-12 inch spacing once true leaves appear.
Begin harvesting leaves once the plant reaches 6 inches tall, typically 70-79 days after sowing. Pinch or cut individual leaves from the top of stems, or harvest entire stems just above a leaf node to encourage branching. For maximum flavor, harvest in the morning after dew dries but before heat intensifies. Continuous harvesting throughout the growing season keeps the plant productive and prevents early flowering.
Pinch off stem tips regularly as the plant grows to encourage bushier, more compact growth and delay flowering. This directs energy into leaf production rather than flowers, extending the productive harvest window. Remove flower buds as they form if foliage harvest is your priority; allowing flowers to develop will slow leaf production.
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“Persian basil carries the heritage of southwestern Asian culinary traditions, where it has been grown and treasured for centuries under the name Reyhan. This open-pollinated heirloom survived in seed-saving communities and regional gardens before being formally recognized and evaluated by the All-America Selections program, which awarded it a regional honor in 2015 for its exceptional combination of authentic flavor and reliable garden performance. Its journey from traditional Middle Eastern and Central Asian kitchens to modern American gardens reflects both the preservation efforts of heirloom seed keepers and the wider awakening to distinctive, regionally-rooted basil varieties.”