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Basil (Lemon) is a delightfully citrus-scented basil variety with a fresh lemon-basil perfume that makes it a distinctive alternative to standard Genovese basil. The small, narrow leaves carry a bright, clean lemon fragrance from the compound citral — the same compound in lemon zest — making it exceptional in Thai cooking, lemonade, cocktails, salad dressings, and fish dishes. Growing as an annual in zones 4–11, Lemon Basil is more compact than sweet basil (12–18 inches), with smaller leaves and white flowers. Like all basils, it's very heat-loving and frost-sensitive. The flavor is most intense in the morning before the heat of the day volatilizes the essential oils. Pairs exceptionally well with seafood, chicken, and fruit desserts in ways that sweet basil cannot replicate.
Grow Lemon Basil exactly as you would sweet basil — it requires warm temperatures (above 60°F) and cannot tolerate frost. Start indoors 6 weeks before last frost or direct sow in warm soil in full sun. Transplant after last frost, spacing 10–12 inches apart in rich, moist, well-drained soil. Pinch growing tips early and regularly to keep plants bushy and delay flowering. Once lemon basil flowers, leaf production declines and the flavor becomes less pronounced. Harvest in the morning before heat volatilizes the delicate citrus oils — the fragrance is most intense before 10am. Water at the base; wet foliage in humid conditions promotes fusarium wilt. Fertilize every 3–4 weeks with a balanced liquid fertilizer. Preserve by making lemon basil oil, infusing into simple syrup, or freezing in ice cube trays with water.
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