Anise Basil

Basil

60d to harvest

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.

Crop Dates

Growing note: In frost-free Zone 11a, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Nov 30th
Harvest Ends	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

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.