Common Name: Basil Perennial
Latin Name: Ocimum basilicum ‘African Blue’
Description: Highly aromatic plant with ovate, light green leaves and whorls of flowers. Perennial. Height 100cm.
Harvesting: Harvest younger leaves at any time and use fresh, juiced or dried. Flowers can be distilled for oil.
Best Results: Cut down by two thirds in autumn and spring to encourage new growth. If a plant becomes woody cut down by a third to encourage new growth from the centre then cut down harder a few months later to get back in to shape. Fertilise often.
Uses: Leaves are used with both vegetable and meat dishes or included in stuffing for poultry. This basil is not suited to using in salads.
Companion: Combine with tomato in cooked dishes. Grow over winter when sweet basil isn’t available.