True to its name, Lemon Basil has a noticeable citrus flavor and scent intermingled with basil's traditional clove and anise notes. Mrs. Burns' Lemon Basil is a popular variety of the plant because of its larger leaves. Because of its lemony scent, this basil is wonderful in fish and seafood.
Lemon basil, hoary basil, Thai lemon basil, or Lao basil, (Ocimum × africanum) is a hybrid between basil (Ocimum basilicum) and American basil (Ocimum americanum). The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.
In addition to fresh applications, Lemon basil can be infused into oils or syrups and incorporated into jams, crumbles, cobblers, ice cream, and puddings. Lemon basil will also add a citrusy, anise flavor to cookies, scones, or other baked goods.
BASIL GROWING
Planting basil from seed is truly enjoyable. Seeds germinate slowly, and basil enjoys hot weather
and full sun. Be sure to try Genovese and Red Rubin basil.
Timing
Basil grows well in containers indoors at any time of year provided you can supply enough light. For
outdoor growing, sow basil seeds in seedling trays from early spring for transplanting to the garden
after all danger of frost has passed, or direct, once the soil has warmed up. Basil requires warm soil
and full sun. Optimal temperature for germination: 21°C . Seeds should sprout in 5-10 days.
Starting
Sow seeds 1cm deep in sterilized seed starting mix. Basil is prone to damping off, so once seeds
sprout, make sure they are adequately ventilated, and haver very bright light. Thin to 20-25cm
apart.
Growing
Use any rich, loose, well drained soil. Once plants are 15cm tall, pinch out the growing tips to
encourage really bushy growth prior to harvest. Watch for signs of flower buds forming in mid-
summer, and pinch these off to promote more foliage.
Harvest
Frequent harvesting will prolong the life of the plant. Basil leaves have the best flavour just before
the plant flowers, and if you plan to preserve some of your basil or make a big batch of pesto, this is
the best time to harvest. Flowering can be delayed by pinching or clipping off new flower buds.
Tear basil rather than chop with a knife because when you chop you will notice the basil going dark.
The oil stays in the leaf and does not properly flavour your food. Try to add just before serving so as
to get the full aroma and effect. Cooking for any length tends to make the minty side of basil come to
the forefront.
Basil is best fresh, but can be preserved by drying or by freezing. To do this, tear the leaves into
small pieces and freeze small batches of them, with water, in ice cube trays. Once frozen, the cubes
can be saved in zip-lock type bags and labeled for later use. This will preserve the fresh flavour of
basil for up to four months.
For a large harvest, you can cut off as much as a half the plant at once.
