Persian Basil is eaten raw usually with kebabs. It is used extensively in salads and cooked dishes as well. It is slower bolting than Italian sweet basil varieties.
Persian Basil is an ancient herb and staple in Iranian cuisine! It has a fresh, savory, verdant flavor that is reminiscent of licorice and mint, and is meatier than Italian-style basil. Often used fresh in herb salads, known as "Sabzi Khordan," or chopped in vegetable, fish, and rice dishes. It also has therapeutic properties, helpful in aiding digestion, stress, and inflammation. Persian Basil grows showy purple flushes with lavender flowers that will attract birds, bees, and butterflies in your herb garden or ornamental garden!
|Lighting||Full Sun, 6-8 Hours|
|Maturity||10 Weeks after Sowing|
|PH Neutral||Slightly Acidic to Neutral|
|Plant Placement||10-12 Inches Apart, 1 1/4" Deep|