Herb – Basil – Persian

Description

50 Seeds per pack

Basil – Persian – Persian Basil (A.K.A. Reyhan)

Days to Maturity: 60–90 Days

Sun Requirements: Full Sun to Partial Shade

Botanical Name: (Ocimum basilicum)

This classic heirloom basil has long been a staple in Persian cooking, valued for its distinct flavor and generous yields. After winning the All-American Selections award in 2015, it gained even further popularity in American kitchens.

Growing 18–24″ tall with a full, upright habit, Persian Basil forms a sturdy, compact plant. Its medium to large leaves are a soft silvery green, tapering to a smooth point, with occasional hints of purple near the tops as the season progresses. Its tidy habit and ornamental appeal make it well-suited for containers, patio pots, or even slipped in among landscaping. Late-season purplish-pink blossoms emerge, attracting bees, butterflies, and other pollinators, and may also be gathered fresh for use in the kitchen.

Persian Basil offers a distinctive aroma with subtle notes of clove, anise, and lemon. Essential to traditional dishes like Sabzi Khordan, it’s also excellent in stews, rice dishes, grilled meats, sauces, pesto, and salads. Additionally, it can be infused into oils or enjoyed as an herbal tea. The edible flowers add a gentle floral flavor, perfect for garnishing dishes or preparing soothing teas, making it a versatile staple in the kitchen.

For preserving, leaves can be dried, though freezing best retains their full flavor. Rich in vitamins A, C, and K, as well as calcium and iron, Persian Basil is both beautiful and nutritious .

Planting Instructions for Basil – Persian Seeds

When to Plant:
Start Persian Basil seeds indoors 3–4 weeks before your last expected frost date to get a jump on the season. In warm climates, you can also direct sow outdoors after all danger of frost has passed and nighttime temperatures stay consistently above 50°F (10°C). For a continuous harvest, sow new batches every 3–4 weeks through midsummer.

Where to Plant:
Persian Basil thrives in full sun and needs at least 6 hours of direct light daily. Choose a warm, sheltered location with well-drained, nutrient-rich soil. If growing in containers, use a high-quality potting mix and ensure your pot has drainage holes. Raised beds and greenhouses are also excellent options, especially in cooler regions.

How to Plant:
Sow Persian Basil seeds ⅛″ (3 mm) deep either in seed trays or directly into garden soil. For direct sowing, space seeds 6–8″ apart and later thin seedlings to 10–12″ once they’ve grown a few sets of leaves. Indoors, transplant seedlings once they reach 3–4″ tall and have at least two sets of true leaves. Before transplanting outdoors, harden off the seedlings by gradually acclimating them to outdoor conditions over the course of 7–10 days. Begin by placing them outside in a sheltered, shady spot for a few hours each day, slowly increasing their time outdoors and exposure to direct sunlight and wind. This process helps reduce transplant shock and ensures the plants adjust well to life outside, especially if moving from a warm indoor space to variable spring weather.

Growing Tips:
Water regularly but avoid soggy soil. Persian Basil appreciates steady moisture, especially in containers, but hates wet feet. Use mulch to conserve soil moisture and suppress weeds. Avoid overhead watering to prevent fungal issues. Pinch off the top set of leaves regularly to encourage bushier growth and delay flowering. Apply a diluted liquid fertilizer every few weeks or work in compost to keep plants vigorous. Afternoon shade can help prolong harvest in hot climates.

Harvesting:
Begin harvesting once the plants are 6–8″ tall. Pick leaves regularly, starting from the top down, to promote branching and ongoing leaf production. Cut just above a leaf node to encourage new shoots. Remove any flower buds promptly unless you’re saving seed, as flowering reduces leaf quality. Toward the end of the season, harvest entire stems before the first frost is expected. You can use fresh leaves immediately or preserve them for later use.

Storage:
Use Persian Basil fresh for the best flavor. Store short-term by placing stems in a glass of water at room temperature. Avoid refrigeration, as cold temperatures cause the leaves to blacken. For long-term use, preserve Persian Basil by freezing or drying. To freeze whole leaves, blanch them in boiling water for 3–4 seconds, transfer to an ice bath, dry thoroughly, then pack flat in plastic wrap and seal in a freezer bag for up to 3 months. You can also chop fresh Persian Basil and mix with olive oil, then spoon into ice cube trays, freeze solid, and store cubes in resealable bags—ideal for sauces, soups, or vinaigrettes. For drying, use a dehydrator at 95°F (35°C), an oven at its lowest temperature with the door propped open, or hang bundles in a dry, well-ventilated place. Once dried and crumbly, store leaves in airtight containers away from light. Use within 6 months for best flavor.

Companion Plants:
Persian Basil grows well with tomatoes, peppers, lettuce, chamomile, and oregano. Avoid planting near rue or sage, which may inhibit its growth.

Seed Saving:
To save seeds, allow a few basil plants to flower and go to seed. Once seed heads dry and turn brown on the plant, cut and store them in a paper bag. Allow them to dry fully in a cool, shaded area before threshing. Store cleaned seeds in a labeled envelope in a cool, dry place for next season. We also offer seed-saving envelopes for sale which include a designated space to write the variety name and harvest date, making them a convenient option for organized storage.

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