Anise Basil is a heirloom cultivar of sweet basil that brings the warm, licorice-like complexity of anise to your herb garden. With its distinctive dark green leaves and deep purple stems, this Southeast Asian and African native grows as a compact bush and reaches harvest in 70 to 79 days. The plant releases a captivating blend of clove and sweet licorice scent when brushed, making it as aromatic as it is ornamental.
Photo © True Leaf Market
Growing Conditions
Sunlight
Full Sun
Water
High
Soil
Well-drained, Fertile Loam
Preferred Temp70-85°F
Growth Stats
—
Height
—
Width
6 in
Spacing
70–79
Days to Harvest
PeriodAnnual
TypeBush
Plant Profile
Sunlight
Full Sun
Water
High
Zones
?-?
Size
?in H x ?in W
Growth
Annual
Care
High
Hover over chart points for details
Highlights
Dark green leaves with striking deep purple stems release an intoxicating clove and licorice fragrance at the slightest touch. This small-leaved basil offers something beyond typical sweet basil, with a flavor and aroma profile that has earned it a place in traditional medicine for centuries. Non-GMO and heirloom, it thrives in full sun as a compact, bushy annual.
Common Uses
Anise Basil shines in fresh applications where its distinctive flavor can take center stage. It works beautifully in salads combined with peanuts or fruit, where its sweet licorice notes complement both savory proteins and fresh fruits. The herb also serves traditional medicinal purposes in teas or infusions for respiratory support and digestive comfort, making it valuable beyond purely culinary applications.
Growing Timeline
First Bloom
Early Summer
First Harvest
Mid-summer
Last Harvest
Early Fall
Care Instructions
Start Indoors
Start seeds indoors 6 to 8 weeks before your last spring frost date. Sow seeds on the surface of moist seed-starting mix (anise basil seeds need light to germinate) and do not cover them. Keep soil temperature around 70 to 75 degrees Fahrenheit. Seedlings will emerge in 5 to 10 days and are ready to transplant when they have developed true leaves.
Transplant Outdoors
Transplant seedlings outdoors after all danger of frost has passed and soil temperatures consistently reach 60 degrees Fahrenheit. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Space plants 12 inches apart in full sun. Handle seedlings gently, as basil can be tender during transplanting.
Direct Sow
Direct sow seeds outdoors after the last frost date and soil has warmed. Sow seeds on the surface of prepared soil and keep moist until germination occurs in 5 to 10 days. Thin seedlings to 12 inches apart once they have developed true leaves.
Harvesting
Begin harvesting leaves once the plant is established, around 70 to 79 days from sowing. Pinch or cut leaves from the top of the stems, working your way down. The plant continues to produce new leaves from these pinch points. For best flavor and fragrance, harvest in the morning after the dew has dried but before the heat of the day. Remove leaves regularly to encourage continued production.
Pruning
Pinch off the top growing tips regularly once the plant reaches 6 inches tall to encourage bushier, more compact growth with more stems for harvesting. Remove any flower buds as soon as they appear to redirect the plant's energy into leaf production rather than seed development. This frequent pinching keeps the plant from becoming leggy and extends the harvest period throughout the season.
Growing Calendar
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Companion Planting
Ecology & Traits
Edible
Scientific Classification
Ocimum L.
Family
Lamiaceae
Genus
Ocimum
Duration
Annual
Growth Habit
Bush
Native Status
L48 (I)HI (I)PR (I)
History & Origin
“Anise Basil originated in Southeast Asia and Africa, where it developed as a distinct sweet basil cultivar adapted to warm, tropical conditions. As a heirloom variety, it represents generations of seed saving and cultivation in its native regions before reaching Western gardeners through seed companies like True Leaf Market. The variety has been preserved and shared as a non-GMO heirloom, maintaining its original character across decades of cultivation.”