Lemon basil organic seeds - Lemon basilOcimum x citriodorum

Organic Lemon Basil is a compact, bushy annual aromatic plant, prized for its tender green foliage and its fresh, lemony fragrance. Its slender stems bear small leaves, releasing an intense aroma when crushed. Suitable for cultivation in pots or in open ground, it requires a sunny or partially shaded position and rich, well-drained soil, with regular watering to prevent drying out. It may be necessary to protect it from the sun during periods of intense heat. It can be grown equally well as a border in the vegetable garden or on a balcony or windowsill, providing an abundant harvest throughout the summer.

Lemon basil is also known as lemon-scented basil. Lemon basil (Ocimum × citriodorum) is an interspecific hybrid resulting from the cross-breeding between common basil (Ocimum basilicum) and African basil (Ocimum americanum). It is cultivated mainly in North Africa and South Asia for its pronounced lemony aroma.

The use of basil in the Mediterranean basin dates back to antiquity. For the Romans, this plant was the emblem of lovers, while for the Greeks, it symbolised hatred and misfortune! Basil is a condiment plant used to flavour and enhance dishes. Rich in essential oil, basil has soothing, anti-inflammatory and stimulating properties.

Basil will require an application of well-rotted compost (3 kg/m²) in late autumn or early spring.

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

Storage: Basil can be kept fresh for a few days in a glass of water. It can be dried in the shade and stored in an airtight jar, but unfortunately, it then loses some of its fragrance.

The Gardener's Tip: Weed and how regularly. Pinch out flowering stems to encourage new shoots to develop. The scent of its leaves repels mosquitoes.

The Cook's Tip: Lemon basil is prized in various Southeast Asian cuisines. In Laos, it is commonly used in curries, stews and stir-fries, being the most widespread basil in Laotian cuisine. In Indonesia, it is often eaten raw as a salad accompaniment or used to flavour curries, soups and grilled dishes. In Thailand, it is incorporated into certain curries and noodle dishes. It will therefore be perfectly at home sprinkled on dishes with coconut milk, chilli, stir-fried vegetable noodles or on a variety of fresh summer salads, including fruit salads.