Ocimum × africanum

Lemon basil is a fragrant hybrid of sweet and African basil, cherished for its refreshing citrus flavour and delicate green leaves. Native to parts of northeast Africa and Southeast Asia, it has earned names like Thai lemon basil and hoary basil, reflecting its wide culinary use across regions. Its bright lemon aroma and flavour have made it a staple in Laotian and Thai cooking, and a delightful addition to Middle Eastern and Mediterranean cuisine.

This variety shines in iced teas, sorbets, and fruit salads, bringing a gentle zing to both sweet and savoury dishes. It pairs especially well with chicken and fish, and its tender leaves are ideal for fresh garnish or infusing oils and vinegars. Some growers also value lemon basil for its ability to uplift floral arrangements with its vibrant scent.

Sow seeds indoors in late winter or early spring at a shallow depth of 5 mm. Maintain temperatures between 20–25°C, using bottom heat where possible to ensure consistent germination within 7 to 10 days. Basil prefers light to aid germination, so do not cover heavily.

Once the seedlings are well established, transplant them into full sun after all risk of frost has passed. Lemon basil thrives in rich, well-drained soil and rewards regular harvesting with bushier growth. Remove flower buds promptly to keep leaf production high and flavour at its best. Plants are typically ready to harvest about 50 days after transplanting.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds