Lemon Basil

Lemon basil is a variety of basil that has a distinct lemony flavor and aroma. It is also known as Thai lemon basil or Lao basil and is commonly used in Southeast Asian cuisine, particularly Thai and Laotian dishes.

 

Lemon basil plants grow up to 18-24 inches tall and have green leaves that are oval and slightly serrated. The leaves have a glossy appearance and release a fragrant lemon aroma when rubbed. The flowers are small and white, and bloom in clusters.

 

The leaves of lemon basil can be used fresh or dried, and are commonly used in soups, curries, salads, stir-fries, and other dishes that require a citrusy flavor. The herb pairs well with seafood, poultry, and vegetables, and is also a popular addition to cocktails and herbal teas.

 

Days to Maturity: 65 Days

Seeds per pack: 30

• Choose a sunny location: Lemon basil needs at least 6 hours of direct sunlight per day to grow and produce flavorful leaves. Choose a location in your garden or balcony that receives plenty of sunlight.

• Prepare the soil: Lemon basil prefers well-draining soil that is not too rich. Amend the soil with organic matter such as compost or well-rotted manure to improve soil fertility and drainage. A soil pH between 6.0 and 7.5 is ideal.

• Plant the seeds or seedlings: Lemon basil can be grown from seeds, cuttings, or purchased seedlings. Plant the seeds or seedlings in spring after the danger of frost has passed. Space the plants about 12-18 inches apart.

• Water regularly: Lemon basil prefers to be kept evenly moist but not waterlogged. Water the plant deeply once or twice a week, depending on the soil moisture level and the climate. Water from the base of the plant and avoid getting water on the foliage.

• Fertilize sparingly: Lemon basil does not require a lot of fertilizer. A light application of organic fertilizer or compost once a month is sufficient.

• Pinch back the stems: Pinch back the stems of the lemon basil plant regularly to encourage bushy growth and to prevent it from becoming too leggy. Pinch off the top two sets of leaves on each stem, leaving the rest to grow.

• Harvest the leaves: Harvest the leaves frequently to promote continued growth and to prevent the plant from going to seed. Cut the leaves off just above a leaf node, leaving some of the stem intact.