Reyhan Sabz - Iranian Green Basil
Ocimum basilicum 'Persian'
Persian Basil is a staple herb in Iranian cuisine, commonly used fresh in salads, rice dishes, and alongside grilled meats. Persian Basil has a mild, sweet taste with hints of anise and cinnamon, making it distinct from Italian basil. Reyhan Sabz means green basil in Persian, yet there are many variations of it in Iran. This particular version has a smaller, slightly succulent leaf with a mild basil flavor that lends itself to being eaten fresh and in high quantities. Our seeds were grown out by Reyhan Her Farm.
Some of its key culinary applications include:
- Sabzi Khordan (Fresh Herb Platter): A mix of fresh herbs, including Reyhan Sabz, served as a side dish with cheese, bread, and nuts.
- Kuku Sabzi: A Persian herb frittata where basil adds aroma and depth.
- Stews & Rice Dishes: Used in traditional Persian stews (khoresh) and mixed with rice for added fragrance.
- Beverages & Teas: Sometimes infused in herbal teas for a refreshing, mildly sweet flavor.
Growing Tips
Persian Basil is well-suited for warm climates and thrives in both containers and garden beds. Requires 6–8 hours of full sun daily. Prefers well-draining, loamy or sandy soil, with a pH between 6.0 and 7.5. Keep the soil evenly moist, but avoid waterlogging. It tolerates drier conditions better than some other basil types.
Space plant seeds or seedlings 10–12 inches apart to allow airflow and prevent fungal diseases. Regularly pinch off the growing tips to encourage bushy growth and prevent early flowering.
Begin harvesting once the plant reaches 6–8 inches tall, cutting leaves as needed. Avoid harvesting more than one-third of the plant at a time to ensure continued growth. Grows well with tomatoes, peppers, and marigolds, helping to deter pests.
