Anise Basil

Family: Lamiaceae Herb

Planting Schedule

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Aromatic as a summer breeze, Anise Basil opens with a sweet, licorice-anise fragrance that lingers on the fingertips—then follows with a bright, gently peppery basil flavor.

Its leaves are lush and tender, forming an upright, bushy mound with a velvety texture that’s especially prized for fresh bouquets of flavor. Grow Anise Basil for standout use in herb-forward dishes, fragrant sauces, and aromatic garnishes where its distinctive anise note can shine.

Light: Full SunMaturity: 60 DaysHabit: Upright

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Anise Basil Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Apr 20th	Jul 27th	Sep 25th – Aug 1st
Zone 2a	Apr 13th	Jul 20th	Sep 18th – Aug 29th
Zone 2b	Apr 3rd	Jul 10th	Sep 8th – Aug 25th
Zone 3a	Apr 3rd	Jul 10th	Sep 8th – Sep 1st
Zone 3b	Apr 7th	Jul 14th	Sep 12th – Sep 21st
Zone 4a	Apr 3rd	Jul 10th	Sep 8th – Sep 24th
Zone 4b	Apr 1st	Jul 8th	Sep 6th – Sep 27th
Zone 5a	Mar 27th	Jul 3rd	Sep 1st – Sep 30th
Zone 5b	Mar 23rd	Jun 29th	Aug 28th – Oct 5th
Zone 6a	Mar 20th	Jun 26th	Aug 25th – Oct 10th
Zone 6b	Mar 14th	Jun 20th	Aug 19th – Oct 16th
Zone 7a	Mar 9th	Jun 15th	Aug 14th – Oct 20th
Zone 7b	Feb 27th	Jun 5th	Aug 4th – Oct 28th
Zone 8a	Feb 18th	May 27th	Jul 26th – Nov 5th
Zone 8b	Feb 9th	May 18th	Jul 17th – Nov 12th
Zone 9a	Jan 23rd	May 1st	Jun 30th – Nov 26th
Zone 9b	Dec 29th	Apr 6th	Jun 5th – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Anise Basil smells like licorice and tastes like basil with a clean, peppery snap—use it where the fragrance won’t get cooked flat. Tear or bruise at the last moment so the velvety leaves release their aromatics without turning bitter.

Best Uses

tear-and-stir into warm pasta or olive-oil slicks to keep the anise note intact
bruise for a quick herb syrup or finishing drizzle over fruit and pastries
chop finely for herb-forward pesto that leans aromatic rather than cheesy

Flavor Profile

sweet anise-licorice aromatics bright, gently peppery basil bite velvety tender leaves with light, fragrant oils

Kitchen Pairings

lemon garlic olive oil fennel parmesan white fish

Frequently Asked Questions

How do I prevent and treat downy mildew on anise basil?

Anise basil (Ocimum basilicum ‘Anise’) is prone to downy mildew, which shows as pale yellow patches on the upper leaves and a gray-purple growth on the undersides. Remove and discard infected leaves early, improve airflow with wider plant spacing, and water only at the soil line (not on foliage). If it keeps spreading, treat with a labeled downy-mildew fungicide and repeat according to the label, focusing on leaf undersides.

How often should I water anise basil during peak growth?

During the main growing phase, keep the top 1 inch of soil consistently moist but not soggy—typically about 1–2 inches of water per week depending on heat and wind. Water deeply in the morning, letting excess water drain so the root zone doesn’t stay wet overnight. If leaves wilt by midday and feel dry 1 inch down, increase frequency slightly; if the soil stays wet or plants look stunted, cut back.

When is anise basil ready to harvest?

Start harvesting around 60 days when plants are well branched and have several mature sets of leaves, usually after they reach about 8–12 inches tall. Pick when leaves are fully sized and fragrant—snip the top 2–6 inches of stems or pinch leaf pairs, leaving enough foliage for regrowth. For best flavor, harvest before flowering; once flower buds form, leaves become more bitter and aroma shifts.