Basil Ah Nice organic seeds - Anise basil

These are organic seeds of Anise Basil 'Ah Nice'. This is a highly fragrant basil, selected for its abundant foliage and its surprising anise aroma, fresh and slightly sweet. This variety forms compact and regular clumps, to be harvested throughout the summer, in the vegetable garden or in a pot on a balcony.

Anise basil 'Ah Nice' belongs to the Lamiaceae family, the same as mint, sage and thyme. Ocimum basilicum is known by many common names: basil, sweet basil, common basil, garden basil, sauce basil, culinary basil, royal herb, sauce herb, great basil. It is an annual herb in temperate climates; a short-lived perennial in tropical climates. The species is native to the tropical and subtropical regions of Asia, from the Indian subcontinent and Southeast Asia to northern Australia, and was introduced very early around the Mediterranean and into many regions of the world.
'Ah Nice' is a modern horticultural selection, offered as an open-pollinated population variety, and not as an F1 hybrid.
The plant has a bushy, well-branched habit, with quadrangular stems. It reaches 25 to 40 cm in height and 20 to 30 cm in spread. The foliage renews itself throughout the season: the leaves are large for an anise basil, broad, spoon-shaped, bright green, with a slightly convex surface, very rich in essential oils. Their aroma is typical: a base of sweet basil, enhanced by a distinct note of anise/liquorice, without bitterness, which holds up well as an infusion.
Flowering occurs in summer, from July to September, if a few stems are allowed to form spikes. The flowers are very nectar-rich and attract a great diversity of insects (bees, hoverflies, butterflies). After fertilisation, small dry fruits (achenes) form, containing the fine, dark seeds, which can be harvested for resowing the following year.
In Southeast Asian and Middle Eastern cuisine, anise basils similar to 'Ah Nice', traditionally accompany curries, noodle soups and stir-fried dishes, sold as fresh cut bunches in markets; this modern variety follows this tradition while offering broader foliage that is easy to chop.

Harvest: Harvest between July and October as needed and as it develops.

Storage: basil keeps for a few days in a cool place in a glass of water. It can be dried in the shade and stored in an airtight jar,  but it will then lose some of its fragrance.

The gardener's little tip: Weed and hoe regularly. Pinch out flowering stems to encourage new shoots to develop. The scent of its leaves repels mosquitoes.

Organic or "AB" seeds come from plants grown organically (without the use of plant protection products). They undergo no treatment after harvest. These seeds are suitable for organic market gardening.