Lemon basil should never reach flowering during the harvesting periods. Once left to flower, its flavor is sacrificed, the leaves wilt and become rather leathery.

Lemon basil recognizes its herbaceous culinary composition by displaying heady aromas and notes of citrus, specifically lemon and lime. The plant's narrow, ovate, light green leaves reach two inches long, producing lemon-scented white flowers and seeds.

Serving Ideas

Pick the leaves and use fresh or dried in vinegars, fish, vegetables and soups. As with most basil varieties, lemon basil should only be cooked briefly so as not to sacrifice its flavor and aromatic qualities. Chop lemon basil and puree with fresh blueberries and water, then serve as a cold soup. Blend fresh lemon basil with cream, then warm and serve over pasta. Add chopped fresh lemon basil to lemon cookie dough. Puree lemon basil leaves with 1/4 cup water, then mix with sweetened yogurt and freeze and serve frozen yogurt with grilled nectarines. Lemon basil is delicate and should be used immediately upon purchase. Store dry and refrigerated for up to a week.

Ethnic/Cultural Info

Lemon basil is a common herb found within Thai, Laotian, Indonesian and several Middle Eastern region cuisines.

Geography/History

Lemon basil is a hybrid basil created from sweet basil (Ocimum basilicum) and African basil (Ocimum Americanum). As it is a tropical plant, it is grown primarily in Africa and Asia.

Seasons/Availability

Lemon basil is commonly found in summer.