Lemon Basil

Lemon basil, botanically known as Ocimum basilicum citriodorum, was originally and is sometimes still called hoary basil. Lemon basil recognizes its herbaceous culinary composition by displaying heady aromas and notes of citrus, specifically lemon and lime. The plant’s narrow, ovate, light green leaves reach two inches long, producing lemon-scented white flowers and seeds.


Nutritional facts:

Lemon basil has moderate levels of beta-carotene and high levels of vitamin K, both are renowned for their anti-inflammatory properties. Lemon basil also contains small amounts of potassium, manganese, copper and magnesium.


Lemon Basil has a pleasing lemon scent and a tangy citrus flavour.

Goes well with:

Pick the leaves and use fresh or dried in vinegars, with fish, vegetables or added to soups. As with most basil varieties, lemon basil should only be cooked briefly so as not to sacrifice its flavour and aromatic qualities. Chop lemon basil and puree with fresh blueberries and water, then serve as a cold soup.


Ginger Lemonade

  • 1/2 cup ginger, sliced
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 3/4 cup water
  • a few sprigs of lemon basil

Lemon Basil Cucumber Salad

  • 1/4 cup fresh lime juice (2 limes)
  • 2 teaspoons kosher salt
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon expeller-pressed vegetable oil
  • 3 medium cucumbers (about 1 1/2 pounds), thinly sliced
  • 2 teaspoons finely chopped fresh red Thai chiles
  • 1 cup thinly sliced scallions, white and green parts
  • 1/4 cup lemon basil, other basil, or mint leaves, torn

Lemon Basil Chicken

  • 3 tablespoons olive oil
  • 4 skinless boneless chicken breast halves
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves, chopped
  • 1 teaspoon (packed) grated lemon peel
  • 1 cup canned low-salt chicken broth
  • 1/2 cup chopped fresh basil or 1 tablespoon dried