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Persian Purple Basil
Ocimum basilicum
Purple Persian Basil, known as Reyhan throughout Southwest Asia, is a very unique and attractive basil. Aromatically, it has hints of both lemon and spice. The taste reminds me almost of anise. This basil goes beautifully in stews or eaten fresh as Sabzi. The bees love it, and when planted, the Reyhan field is by far my favorite field to walk through. The smell is stunning! We were gifted this variety from Iranian herbalist Babek Nahid, owner of Alembique Apothecary in Berkeley, California. This basil made its way to the US from Iran the way many of our seeds do - sewn into the pockets of the mothers and aunties and grandmothers brave enough to bring them here. Thank you Babek for sharing this variety with us!
Description, photos, and seeds by our friend Sasha Moghadam.
Days to maturity: 60-80 days direct seeded, 30-40 days from transplant.
Seeds per pack: 130
Germination rate: 50% on 02/26/2024
Planting / harvesting notes
Direct sow - full sun 1/4” deep after last frost or start indoors 5-6 weeks prior to last frost. Transplant -Space plants 8” apart in rows 12-18” apart. Water heavy at transplant.
Seed keeping notes
When growing for seed, let the seed fully dry-down on the plant before harvest. This variety takes a long time to finish, so in northern climates you may want to cut the plant low, and bring inside for the seed to finish drying on the plant. Saving seed by hand for this variety can be somewhat labor intensive. We recommend getting a proper sized screen and a good pair of gloves:). While saving seed from this variety may take a little more time than others, the smell cannot be beat ;).
