This year I fell in love with Reyhan Banafsh. What an incredible plant. It gave me a scare at first; in its first month in the field it was very stunted and seemed to be static and ungrowing. Turns out it was facing heavy flea-beetle pressure and all of its new growth was getting nibbled before it could grow. But after some time and zero intervention, the plant seemed to grow just fine. Reyhan Banafsh is a jewel in the field. It’s like finding treasure. Not only is it a stunning plant (that absolutely refuses to lend its beauty to photos), but it also smells divine. Yes, it’s basil, but it also smells like cloves and cinnamon and warmth. And mint. And like an all-knowing enchanted relic. I was so right to name my farm Reyhan.

I love to eat it fresh. It’s the queen of the Sabzi Khordan. A tender texture with a bit of bite. That basil spice, and that mysterious warmth. Steeped in hot water (fresh or dried), it creates a blue-colored tea. Amazing.

I’m so excited for your to grow this herb. You’re going to really enjoy it. Start the plants after the threat of frost has passed; basil likes warm weather. Pinch the last 3-6 inches of each branch to harvest the herb and keep it growing bushier. Cut branches for intoxicating bouquets. Chop and dry the leaves and stems for future teas.