Persian

Family: Lamiaceae Herb

Planting Schedule

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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

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Persian 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	May 4th	Jul 27th	Aug 31st – Aug 1st
Zone 2a	Apr 27th	Jul 20th	Aug 24th – Aug 29th
Zone 2b	Apr 17th	Jul 10th	Aug 14th – Aug 25th
Zone 3a	Apr 17th	Jul 10th	Aug 14th – Sep 1st
Zone 3b	Apr 21st	Jul 14th	Aug 18th – Sep 21st
Zone 4a	Apr 17th	Jul 10th	Aug 14th – Sep 24th
Zone 4b	Apr 15th	Jul 8th	Aug 12th – Sep 27th
Zone 5a	Apr 10th	Jul 3rd	Aug 7th – Sep 30th
Zone 5b	Apr 6th	Jun 29th	Aug 3rd – Oct 5th
Zone 6a	Apr 3rd	Jun 26th	Jul 31st – Oct 10th
Zone 6b	Mar 28th	Jun 20th	Jul 25th – Oct 16th
Zone 7a	Mar 23rd	Jun 15th	Jul 20th – Oct 20th
Zone 7b	Mar 13th	Jun 5th	Jul 10th – Oct 28th
Zone 8a	Mar 4th	May 27th	Jul 1st – Nov 5th
Zone 8b	Feb 23rd	May 18th	Jun 22nd – Nov 12th
Zone 9a	Feb 6th	May 1st	Jun 5th – Nov 26th
Zone 9b	Jan 12th	Apr 6th	May 11th – Dec 9th
Zone 10a	—	Oct 1st	Nov 5th – Feb 28th
Zone 10b	—	Oct 1st	Nov 5th – Feb 28th
Zone 11a	—	Oct 1st	Nov 5th – Feb 28th
Zone 11b	—	Oct 1st	Nov 5th – Feb 28th
Zone 12a	—	Oct 1st	Nov 5th – Feb 28th
Zone 12b	—	Oct 1st	Nov 5th – Feb 28th
Zone 13a	—	Oct 1st	Nov 5th – Feb 28th
Zone 13b	—	Oct 1st	Nov 5th – Feb 28th

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.