(Ocimum Kilimandscharicum ? Basilicum ?Dark Opal?)
An easy to grow soft perennial that has a spicy clove aroma. Can be harvested all year and like all basil, every part of the plant is edible, each with its own flavour profile.
Parsley, chives, mint, ginger, turmeric, garlic and oregano. Enhances most vegetables, pasta dishes and seafood. Partners well with tomato, green beans, kale and chicken. Use leaves as you would with common basil. Flowers make a nice herbal tea.
Ideal for use in a tasty pesto, with rich mellow flavour. Also for soups, pasta, stir-fries, salads and casseroles. For baked fish in an alfoil pillow, make a stuffing of tomato, cut lemon and basil to taste. Mix with geranium cinnamon leaf, sage, grapefruit mint and ginger for an aromatic herbal tea.
This quick growing herb likes fertile, moist soil in part to full sun. Will grow in any vegie garden and large pots on sunny verandahs. Hardy perennial that will survive most winters ? tolerant of light frosts.
Harvest often and give regular applications of Seasol and PowerFeed to keep the plant healthy and producing well. Prune back in late summer if bush gets too large.
| Position | PART TO FULL SUN, LIGHT FROST |
|---|---|
| Height | 80CM |
| Width | 60CM |