PURPLE BASIL

Ocimum basilicum

  • COMMON NAMES

    Purple Basil, Genovese Basil, Saint Joseph's Wort, Sweet Basil, Thai Basil

  • PLANT FAMILY

    Lamiaceae

    The Mint Family

  • NATIVE REGION

    Native to Europe.

  • HABITAT

    Prefers full sun and moist, well-drained soil.

  • CULTIVATION

    Annual, from seed

  • PARTS USED

    Leaf

PREPARATION

PROPERTIES: Volatile Oil & Flavonoids

FLAVOR PROFILE: Spicy, sweet, and floral with licorice notes.

PAIRING: Tomatoes, Salads, Pasta

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.