This basil is true to its name, one sniff and one would swear one was in a lemon orchard. Lemon Basil contains citral and limonene, therefore actually does smell very lemony, although it tastes sweeter. It has a very mild flavour, and while it smells beautiful, the 'lemon' in the name does trick one into expecting something that tastes a little more lemony. Use it to marinate, grill, finish, or dress salad dressings, sauces, fish dishes and desserts. It also makes a wonderfully citrus pesto.
The plants have small, light green leaves with with slightly serrated edges and white to pale pink flowers. They grow to around 30cm (12in) tall, so makes a wonderful compact border plant. They are also a good addition to the garden and can be grown in containers.
The lemon basils have a predominant flavour characteristic of citrus, like the flower essence of lemon or orange blossoms, the aroma or taste of the juice from the fruit, or the heavy citrus oil and zest. The lemon-like aroma and taste in these basils is due to a high content of citral and the flowery fragrance of linalool.
Lemon basil is a popular herb in Arabic, Indonesian, Philippines, Lao, Malay, Persian and Thai cuisine. Because of this, can often be found with the names Thai lemon basil or Lao basil.
The bright, fresh, lemony sweet scent and taste make them a perfect match for seasonal fruits and garden produce, a good addition to any recipe that calls for citrus highlights. The taste is milder than the ordinary basil and is often eaten raw.
- Organic Seed.
This seed has been organically produced. The seed has been harvested from plants that have themselves been grown to recognised organic standards, without the use of chemicals. No treatments have been used, either before or after harvest and the seed is supplied in its natural state. It has been certified and is labelled with the Organic symbol.
Sow at any time if the plant is to be kept indoors. If sowing inside and planting outside, you can sow in late February. It is vital that Basil is not exposed to the last spring frosts so if sowing outside be patient and sow in late March.
Basil should be grown in a position that receives sunlight for around 6 to 8 hours a day. It can be grown indoors on a sunny windowsill or outdoors in containers or soil. Position the plants in a sheltered spot that avoids cold winds.
All basils are tender herbs that prefer daytime temperatures of around 25 to 30°C (77 to 86°F), they cannot withstand frost and will only thrive with night temperatures above 12°C (54°F). This tender perennial is usually grown as an annual but can be successfully grown indoors throughout the year.
Basil can be grown indoors on a sunny windowsill or outdoors in containers or soil. It should be grown in a position that receives sunlight for around 6 to 8 hours a day. The dark varieties need a significant amount of full sun to achieve their deep and distinctive coloration. Position the plants in a sheltered spot that avoids cold winds. You can bring basil inside as a window herb if you plant the seeds during the warm weather in pots and bring inside to grow in a bright and sunny window.
Tiny basil leaves, “micro leaves” are grown similar to cress and harvested while still small. They can be grown indoors all year round and look great sprinkled sparingly around the edge of a plate or top of a salmon fillet, they taste great added to sandwiches or mixed into salads.
Simply line a tray with a double layer of moist tissue paper, cotton wool or similar. Sprinkle the seeds relatively thickly. Place on a sunny window-ledge, keep warm and moist at all times and harvest after a couple of weeks.
Prepare the site:
If growing outdoors, Basil likes a fertile soil that has been well dug to allow good soil air circulation. Introducing well rotted organic compost or manure into the soil a month or so before sowing will help this. Before sowing ensure that the compost or soil is weed free and moist.
If growing in pots then a general purpose compost is a suitable soil solution. Ensure that adequate drainage is allowed from the base of the pot.
It is vital that Basil is not exposed to the last spring frosts so if sowing outside be patient and sow in late March. Sow at any time if the plant is to be kept indoors. If sowing inside and planting outside, you can sow in late February.
Sow the seed thinly and if growing in pots sow enough for a few plants in each pot. Cover with 6mm of compost and firm gently. Basil seeds usually germinates in 7 to 14 days at temperatures around 22°C (70°F). Once the seedlings have developed two pairs of true leaves, thin out the weakest seedlings, leaving each pots strongest.
Once established, basil needs very little care. If growing indoors in pots then weeds shouldn't be a problem. If growing outdoors then you can add an organic mulch around the plants to help aid soil moisture retention and prevent weed establishment. Add a small amount of fertiliser every month or so to any pot plants. Water at the base of the plant avoiding showering the leaves and stems.
Basil once it flowers tends to produce a more bitter taste in the leaves. Pinching off the flowers is recommended unless you are specifically looking to harvest the seeds.
Basil takes about 80 days to flower. In summer remove about 2/3rds of the plant leaving just enough for regeneration, this gives an abundance of basil leaves and elongates the growing period. Dry or freeze any excess leaves for later use. It is also a good time to sow another batch of seeds, this will see you through the season.
Basil will grow all year round indoors but outdoor plants should be dug up and brought indoors before the first autumn frosts if you want to extend the plants growing season.
Light harvesting of leaves may begin after plants have become established. It is best done in the early morning when the temperature is cooler, and the leaves are less likely to wilt.
Basil is a cut and come again crop. Harvest the top most leaves first, taking a few leaves from a number of plants. Use scissors to snip off the leaves, the leaves are easily bruised so handle with care.
Basil should be harvested periodically to encourage regrowth, A full harvest should be done just before plants start to flower. Cut the entire plant 10 to 15cm (4 to 6in) above the ground to promote a second growth. It is especially important to do a final harvest before the temperature drops, as the plant is not hardy.
After harvesting, many gardeners prefer to freeze the herb, rather than dry it, because the flavour and colour are better preserved. One can simply strip, clean and freeze the leaves on baking sheets before transferring them to bags.
Alternatively, chop the leaves with olive oil and freeze in bags. You can also process the leaves with olive oil or a little water and freeze initially in ice cube trays, then transfer them to bags.
To dry, cut the stems at soil level and bind stems of several plants together, hang the bunches up to air dry in a warm room for about a week, then remove them from the stems. Store them in a dry airtight container for up to 12 months.
Basil has anti-inflammatory properties that may provide relief for conditions like rheumatoid arthritis or inflammatory bowel syndrome. It is a very good source of vitamin A since it is high in beta-carotene. An excellent source of vitamin K, basil also provides significant amounts of magnesium, calcium, iron, potassium and vitamin C.
Lemon basil is best used fresh in salads, vinaigrettes, cheese or egg dishes, beverages, ice creams, sorbets, or with fruits, summer vegetables, seafood, and poultry. It is excellent in baked goods—cookies, cakes, muffins, and scones, which seem to capture its essence. Otherwise, cook it briefly or add it fresh as a garnish. Shred the leaves crosswise into a chiffonade, rather than always chopping them; it’s a nice texture, looks attractive, and is just the right bite full of lemony basil flavor. Basil leaves have a tendency to turn dark once they are cut, so prepare them at the last minute.
Dry basil leaves whole, then crumble them into your preparation as needed. Whole leaves retain their essential oils and fragrance longer than crushed leaves, so they contribute a bright, pungent flavor to your dish.
Using a little more or less fresh basil will not make much difference to a dish in most cases. However, you need to be careful when substituting dried basil in a recipe that calls for fresh. When substituting any dried herb for fresh, the ratio is about one to three. For example, in a vinaigrette that calls for 3 tablespoons of fresh lemon basil, you would use 1 tablespoon dried. It is always a good practice to season lightly, taste, and then add more if necessary.
When interplanted, basil is said to improve the taste of tomatoes and peppers, as well as repelling tomato hornworms and aphids. Basil is also the one herb reputed to repel mosquitoes around its growing place.
Basil is native to India, Asia and Africa but now grows in many regions throughout the world. It is prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian.
There are now more than 60 distinct varieties of basil, each with a distinctive flavour, aroma, colour, shape and its own essential oil composition. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil and cinnamon basil all have flavours that subtly reflect their name.
Lemon basil (Ocimum basilicum var. citriodorum) is now offered by many seed companies. In 1940 the United States Department of Agriculture obtained seed for lemon basil from Thailand. Gertrude and Philip Foster were the first to introduce it from their Laurel Hill Herb Farm in New Jersey. Nearly two decades ago, Park Seed began selling lemon basil by mail order.
The genus name ‘basil’ is derived from the old Greek word basilikohn, which means 'royal,' reflecting that ancient culture's attitudes towards an herb that they held to be very noble and sacred. The tradition of reverence of basil has continued in other cultures. Many traditions about the herb's powers have to do with love and the afterlife.
In India, basil was cherished as an icon of hospitality, while in Italy, it was a symbol of love.
Lemon basil is a popular herb in Arabic, Indonesian, Philippines, Lao, Malay, Persian and Thai cuisine. Because of this, it can often be found with the names Thai lemon basil or Lao basil.
Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. It is often used to season dishes, such as curries, soup, stew and steamed or grilled dishes.
In Thailand, Lemon basil, called maenglak is one of several types of basil used in Thai cuisine. The leaves are used in Thai curries and is indispensable for the noodle dish khanom chin nam ya.
In the Philippines,where it is called 'sangig', particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavour to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts.
It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles.
- Organic Seed.
- Additional Information
Packet Size 150mg Average Seed Count 100 Seeds Common Name Basil Other Common Names Originally, and sometimes still, called 'hoary basil'. Family Lamiaceae Genus Ocimum Species americanum Cultivar Lemon Hardiness Tender Perennial Height 20 to 30cm (8 to 12in) Spread 10 to 35cm (4 to14in) Germination 3 to 6 days indoors or 10 to 14 days outdoors Harvest 42 days. Notes Usually grown as an annual.