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Piccolo- Mrs Burns Lemon Basil 60 seeds (Ocimum basilicum)

 

Mrs. Burns’ Lemon Basil is a legendary heirloom plant that has been grown since the 1920s, when it was owned by Mrs. Clifton of Carlsbad, New Mexico. She gave the seeds to Janet Burns, an organic gardener, who introduced the citrusy, aromatic herb to the world in 1939. Its intense lemony flavour meant that it became an instant hit with fine chefs and gardeners alike! The lemon-scented, light-green leaves can be used in cooking, eaten raw and even added to baked treats. Funnily enough, Mrs. Burns’ Lemon Basil (AKA Ocimum basilicum var. citriodora) is not actually a variety of lemon basil; it is a kind of sweet basil. And a total one off.

 

LATIN NAME
Ocimum basilicum

NAME
Basil

VARIETY
Mrs. Burns Lemon

QUANTITY
60 seeds

PLANT SIZE
Height40-60 cm
Width20-40 cm

CONTAINER SIZE
Height20 cm
Width20 cm

COMPANION PLANT
Tomatoes, peppers, oregano, parsley, garlic chives, alpine strawberries

SOWING
IndoorFeb-Mar
OutdoorApr-June

TIMING
Germination5-10 days
Harvesting40-60 days

SPACING
When sowing1-3 cm; Depth 0,5 cm
When thinning3-5 cm

GROWING
SunligthFull sun to partial shade
SoilWell-drained, light and moist soil
WateringRegular watering, not overdone
FeedingLight feeder

CARING
Expert tipTo promote a nice bushy plant with lots of lemon-scented leaves, prune this basil early and often by pinching off the upper set of leaves. Cut the flowers off to prevent the leaves from becoming bitter.

SUPPORTING
Pollinators
Attracts bees and butterflies.
Pests
Repels aphids and mosquitoes. Improves the health of other plants (and people!).

HARVESTING
Pinch out leaves as you need them for your recipes. Use the remainder for a refreshing cup of herbal tea. As fresh basil wilts and loses both its colour and fragrance soon after harvesting, it is best to keep basil in a glass of water and in a cool, dry, dark spot.

EATING
Medicinal propertiesRefreshing and relaxing, basil stimulates appetite and lifts the mood.
How to eatAdd Mrs. Burns’ vibrant lemony flavour generously to soups, sauces and marinades. Let the plant’s citrusy soul permeate your biscuits and cakes. Add half a cup of chopped leaves to a beurre blanc sauce to give a lemony touch to fish dishes.