The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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This item was last sold on : 06/09/17
Lemon basil has narrow, elongated oval leaves that measure an average of 5 centimeters long. The square-shaped leaf stalks can grow anywhere from 20 to 40 centimeters tall with leaves growing opposite each other in pairs. The light green leaves are delicate with smooth edges and offer a light citrus aroma. During the late summer months, the plant will produce lemon-scented, white flowers on long light green bracts. Lemon basil has a very mild anise flavor with strong notes of lemon.
Lemon basil is available year-round with a peak season in the summer months.
Lemon basil is botanically known as Ocimum citriodorum and sometimes classified as Ocimum x africanum or O. americanum var. pilosum. Lemon basil is popularly used in the cuisines of southeast Asia and Indonesia. There are several named varieties of Lemon basil, such as ‘Sweet Dani’ and ‘Mrs. Burns’. The heirloom variety is not as common in the United States as it is in its native region.
Lemon basil has moderate levels of beta-carotene and high levels of vitamin K, which are renowned for their anti-inflammatory properties. It is a good source of manganese, copper and vitamin C, and contains calcium, folate, iron and magnesium, all of which are vital for proper body function. Basil is also a source of omega-3 fatty acids. Volatile oils present in Lemon basil, such as linalool, nerol and citral, have demonstrated antibacterial and antimicrobial properties.
Lemon basil can be used in both raw and cooked applications. Wash leaves and pat to dry. Put whole leaves in vinegars or oils to impart a citrusy basil flavor; chop or chiffonade for use in marinades or dressings. Add whole or chopped leaves to poultry or fish dishes, vegetables, soups, sauces, or stir-fry. Chopped Lemon basil will add a citrusy anise flavor to cookie, scones or other baked goods. Add Lemon basil at the end of the cooking process to maintain the herb’s flavor and aromatic qualities. Fresh or dried leaves can be used for making teas or infusing liquors. Lemon basil is delicate and highly perishable; it will keep in the refrigerator for up to 3 days when wrapped loosely. For longer storage, place cut stems in a glass of water, cover loosely with a plastic bag and refrigerate.
Lemon basil is a common ingredient in Thai, Laotian, Indonesian and several Middle Eastern region cuisines. It is often used in curries, seafood dishes, and soups.
Lemon Basil is highly cultivated throughout southern Asian and northeastern Africa, where it is believed to have originated as a hybrid between Ocimum americanum and Ocimum basilicum. It was brought to the Americas sometime during the 17th century. Lemon basil is more commonly found in southeast Asia and Indonesia, but it can be spotted at farmer’s markets and some markets in the temperate regions of the United States.
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