DAYS TO HARVEST
continual leaf harvest starting from ~30 days after transplanting
Sow 4 weeks before the last frost in a bright and warm place, at least 70F. Keep moist but not too wet as the seeds germinate. Transplant when the plants have at least 6 true leaves. If the plants have more than 6 true leaves, feel free to pinch out the first set carefully in order to promote branching even before you transplant them. Use these first baby leaves in spring salads.
Basil will grow in many soils, but will like a little compost.
Not frost hardy.
Harvest leaves and stems just above the nodes to encourage branching and increase leaf production. Pinch out any buds as they form to ensure leaf production. If you wish to allow your basil to flower the for bees or for edible flowers, be aware that this will decrease leaf production.
USES & COOKING SUGGESTIONS
This intensely lemon-flavored basil is excellent for dried herbal tea mixes. We love it in morning blends with lemon balm, lemon bergamot, many mints and thyme. Also wonderful in salad dressings, fresh in salads, as a flavorful garnish for any dish. Try making pesto out of this basil for a delicious twist on a perennial favorite. Pesto is great frozen for the winter. We freeze it in ziploc sandwich bags for easy use. This lemon basil is also great in sweet dishes– try adding finely chopped leaves to your favorite yellow cake, sponge cake or cheesecake recipe, or use to flavor ice cream.