Persian

Family: Lamiaceae Herb

Fragrant as a warm breeze over sunlit gardens, Persian lettuce-leaf basil unfurls tender, spoon-soft leaves with a vibrant, fresh-green glow.

The flavor is bright and aromatic—sweetly herbal with a gentle, classic basil lift—while the texture stays pleasantly delicate and never turns tough. Grow Persian for abundant, quick harvests that shine in fresh garnishes, fragrant sauces, and aromatic finishing oils, or for pickling where its lively perfume can linger.

Light: Full SunMaturity: 35 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Jul 25th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	35
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

Persian lettuce-leaf basil is built for eating at full volume—tender leaves and a sweet, aromatic lift that stays clean even when you only give it a brief touch of heat. Because it’s spoon-soft, it shines as a fresh tear or a fast steep in oil, where the flavor comes through without the leaves turning chewy.

Best Uses

tear-and-drop fresh on salads and warm grains where it won’t shatter into bitterness
quick-blend pesto-style sauces that stay glossy and green (minimal heat)
aromatic finishing oil or herb vinegar—steep briefly to keep the perfume lively
light pickling for a crisp, perfumed snap

Flavor Profile

sweetly herbal basil brightness gentle aromatic lift with a clean, fresh finish tender, spoon-soft leaves that stay delicate rather than tough

Kitchen Pairings

lemon garlic olive oil parmesan mozzarella chicken

Frequently Asked Questions

What’s the most common pest or disease on Ocimum basilicum (Persian basil) and how do I control it?

Look for downy mildew and leaf fungal spots, which often show up as grayish patches or dark lesions on basil leaves when nights are cool and foliage stays wet. Water at the soil line, space plants to keep leaves dry, and remove badly infected leaves early; for persistent issues use an appropriate labeled fungicide and avoid overhead watering. Aphids can also cluster on tender shoots—spray them off with a strong jet of water and repeat every 2–3 days until they’re gone.

How often should I water Persian basil during the main growing phase?

During active growth (after seedlings establish), keep the top 1–2 inches of soil consistently lightly moist—typically about 1–2 times per week depending on heat and container size. Water deeply so it reaches the root zone, but don’t keep soil soggy; basil in wet soil quickly develops leaf diseases. In full sun, check more often in hot weather and water sooner if the soil surface dries out.

How can I tell when Persian basil (Ocimum basilicum) is ready to harvest?

Harvest when plants are about 30–40 days from sowing and have a dense set of healthy leaves (around 6–8 inches tall for many home setups). Pick the top sets of leaves just above a pair of leaf nodes to encourage branching; the first harvest should be light if plants are still small. Continue harvesting regularly before plants bolt—once flower buds form, leaves become tougher and more bitter.