Ocimum basilicum

Persian basil, known locally as Reyhan, is a treasured herb from the kitchens and gardens of Iran and Turkey. This award-winning variety gained global recognition after being named an All-American Selections winner in 2015 for its exceptional flavour and garden performance. Its upright, well-branched plants grow to around 40 to 60 centimetres tall, producing an abundance of lush, silvery-green leaves that sometimes blush with purple. The fragrant pink flowers appear late in the season and are a favourite among pollinators.

The flavour is both refreshing and complex, with layered notes of clove, anise, and citrus. It is a staple in sabzi-khordan herb platters, grilled meat marinades, and Persian rice dishes. The edible flowers add a soft, herbal note to teas and salads. Persian basil is also traditionally used for its medicinal qualities, noted for soothing the stomach and calming inflammation.

Start seeds in early spring indoors or directly outdoors after the last frost. Sow at a depth of about 5 to 6 mm in moist seedling mix. Maintain temperatures between 21 and 29°C for best results. Germination typically takes 6 to 10 days. Ensure seedlings receive at least 6 hours of sunlight daily.

Transplant into full sun once plants are strong enough and all risk of frost has passed. Persian basil flourishes in fertile, well-drained soil and is slow to bolt, which allows for extended harvesting. Pinch flower buds early to maximise leaf yield. Harvest begins around 60 to 75 days from sowing.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds