Herb – Basil – Lemon

Description

Basil – Lemon – Lemon Basil (A.K.A. Lao Basil)

50 Seeds per pack

Annual Herb

Days to Maturity: 80 Days

Sun Requirements: Full Sun to Partial Shade

Botanical Name: (Ocimum basilicum)

Lemon Basil has long been a staple in Indonesian kitchens where its vibrant citrus aroma is used to enliven soups, curries, and grilled meats. Though its exact origins are difficult to trace, this heirloom variety has been passed down for generations and remains a go-to choice for its culinary and medicinal qualities.

A heat-loving herb that thrives in full sun, it forms tidy 8–16″ plants with a bushy, compact shape and spreads up to 20″ wide. The bright lime-green leaves are narrow, elliptical, and finely serrated, measuring 1½–2″ long. When left to flower, the plant produces delicate white blossoms that add ornamental charm to the garden.

The flavor is distinctly citrusy with tangy undertones, adding freshness to a variety of dishes. A staple in Indonesian cuisine, Lemon Basil enhances soups, pasta, and sauces. Its citrusy essence pairs wonderfully with grilled fish, shrimp, chicken, and other meats, while the leaves can be rubbed directly onto meats for a subtle infusion or used to flavor oils and vinegars.

For a creative twist, it can also be used in baked goods such as cookies, pies, and cakes, where it adds a light citrus touch. The edible flowers, with their intense blend of basil and citrus flavor, can be used in any recipe that calls for basil or as a garnish for drinks, salads, soups, pasta, and desserts.

It holds up well after picking and can be frozen or dried for long-term use, with freezing offering the best preservation of its essential oils and fresh citrus flavor. Rich in vitamin K and moderate in beta-carotene, it also contains potassium, manganese, iron, and magnesium. It’s a healthy and flavorful addition to the herb garden.

Planting Instructions for Basil – Lemon Seeds

When to Plant:
Start Lemon Basil seeds indoors 3–4 weeks before your last expected frost date to get a jump on the season. In warm climates, you can also direct sow outdoors after all danger of frost has passed and nighttime temperatures stay consistently above 50°F (10°C). For a continuous harvest, sow new batches every 3–4 weeks through midsummer.

Where to Plant:
Lemon Basil thrives in full sun and needs at least 6 hours of direct light daily. Choose a warm, sheltered location with well-drained, nutrient-rich soil. If growing in containers, use a high-quality potting mix and ensure your pot has drainage holes. Raised beds and greenhouses are also excellent options, especially in cooler regions.

How to Plant:
Sow Lemon Basil seeds ⅛″ (3 mm) deep either in seed trays or directly into garden soil. For direct sowing, space seeds 6–8″ apart and later thin seedlings to 10–12″ once they’ve grown a few sets of leaves. Indoors, transplant seedlings once they reach 3–4″ tall and have at least two sets of true leaves. Before transplanting outdoors, harden off the seedlings by gradually acclimating them to outdoor conditions over the course of 7–10 days. Begin by placing them outside in a sheltered, shady spot for a few hours each day, slowly increasing their time outdoors and exposure to direct sunlight and wind. This process helps reduce transplant shock and ensures the plants adjust well to life outside, especially if moving from a warm indoor space to variable spring weather.

Growing Tips:
Water regularly but avoid soggy soil. Lemon Basil appreciates steady moisture, especially in containers, but hates wet feet. Use mulch to conserve soil moisture and suppress weeds. Avoid overhead watering to prevent fungal issues. Pinch off the top set of leaves regularly to encourage bushier growth and delay flowering. Apply a diluted liquid fertilizer every few weeks or work in compost to keep plants vigorous. Afternoon shade can help prolong harvest in hot climates.

Harvesting:
Begin harvesting once the plants are 6–8″ tall. Pick leaves regularly, starting from the top down, to promote branching and ongoing leaf production. Cut just above a leaf node to encourage new shoots. Remove any flower buds promptly unless you’re saving seed, as flowering reduces leaf quality. Toward the end of the season, harvest entire stems before the first frost is expected. You can use fresh leaves immediately or preserve them for later use.

Storage:
Use Lemon Basil fresh for the best flavor. Store short-term by placing stems in a glass of water at room temperature. Avoid refrigeration, as cold temperatures cause the leaves to blacken. For long-term use, preserve Lemon Basil by freezing or drying. To freeze whole leaves, blanch them in boiling water for 3–4 seconds, transfer to an ice bath, dry thoroughly, then pack flat in plastic wrap and seal in a freezer bag for up to 3 months. You can also chop fresh Lemon Basil and mix with olive oil, then spoon into ice cube trays, freeze solid, and store cubes in resealable bags—ideal for sauces, soups, or vinaigrettes. For drying, use a dehydrator at 95°F (35°C), an oven at its lowest temperature with the door propped open, or hang bundles in a dry, well-ventilated place. Once dried and crumbly, store leaves in airtight containers away from light. Use within 6 months for best flavor.

Companion Plants:
Lemon Basil grows well with tomatoes, peppers, lettuce, chamomile, and oregano. Avoid planting near rue or sage, which may inhibit its growth.

Seed Saving:
To save seeds, allow a few basil plants to flower and go to seed. Once seed heads dry and turn brown on the plant, cut and store them in a paper bag. Allow them to dry fully in a cool, shaded area before threshing. Store cleaned seeds in a labeled envelope in a cool, dry place for next season. We also offer seed-saving envelopes for sale which include a designated space to write the variety name and harvest date, making them a convenient option for organized storage.

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