African blue basil is an accidental hybrid of East African basil (Ocimum kilimandscharicum) and a garden variety called Dark Opal (basilicum “Dark Opal”). This perennial basil variety is sterile, and unlike its more common green cousin, does not go to seed. It will continue to grow unhindered throughout the year if the conditions are right.

Young, tear-drop shaped African blue basil leaves are purple and when mature they fade to a dark green with purple flecks and maroon veins. The stems are somewhat fuzzy and the plant itself is far bushier than the common garden variety basil. From its East African parent, African blue basil has a mellow camphor (or clove-like) taste and smell, which is also reminiscent of cloves. The flowers of the African blue basil plant are a deep purple with lilac blooms. The plant will continue to flower and flourish in warm climates.

Serving Ideas

As with most basils the African blue basil does not dry well. Blend with oil and freeze for future use, using ice cube trays or small containers. Use fresh leaves to give additional color and a slightly different taste to caprese salads or margarita pizzas. African blue basil flowers also have culinary uses; add to sour cream for a distinct flavor or add to champagne or ginger ale.

Geography/History

First discovered in early 1980s by the owner of an Ohio herb nursery, the plant was cultivated using cuttings because it never went to seed. Finding its place among the herbs in Florida gardens, African blue basil was a 2006 Florida Garden Select choice. The herb is grown year-round in areas of perpetual warmth. African blue basil is like other garden variety basil and is not frost tolerant. Potted plants are taken indoors where they can remain until warmer weather.

Seasons/Availability

African blue basil is available during the summer and fall.