BASIL - SWEET
Botanical Name: Ocimum basilicum
Regularly, the more you harvest the more it will produce. If kept warm and harvested often you may even get 10 months worth of Basil leaves. Choose a sunny site with well-drained soil, amend with well-rotted manure or compost. Basil Sweet, originally from India, is best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Northeast Asian cuisine of Taiwan and the Southeast Asian cuisines of Thailand, Vietnam, Cambodia, and Laos. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
Plant Information or Specifications
Sub Categories (HashTags)
Aromatic Foliage (#AromaticFoliage)
Tropical, Subtropical, Warm Temperate, Cool Temperate, Arid (Dry)
Learn About Climate Zones
Learn About Propagation Methods
Max Height (when in the ground with good conditions)
Plants required to Pollinate
1 (Self Pollinating)
Learn about Pollination
Can it Handle Frosts?
Amount of leaves in Winter?
All Leaves (Evergreen)
Quarantine Restrictions to these Areas
Suitability in Pots
Time to Fruit/Flower/Harvest
Sun or Shade
Preferred Soil Type
January, February, March, April, September, October, November, December
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