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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Lime basil has light green, tear-drop shaped leaves with smooth, slightly toothed margins. The leaves are smaller than the more common sweet basil. The leaf stalks can grow up to 40 centimeters long, and during the mid to late-summer months will produce long bracts of tiny white flowers. The leaves offer a strong, somewhat sweet, citrusy scent all but masking the camphor scent common to sweet basil. They have a very distinctive lime flavor, due to the high concentrations of the volatile oil citral.
Lime basil is available year-round with a peak season in the spring and fall months.
Lime basil is a heirloom variety, botanically classified as Ocimum americanum, and closely related to lemon basil. Lime basil is relatively rare, but can easily be differentiated from sweet basil by its strong lime scent. The species is also referred to as American basil, Hoary basil or Hairy basil, for their hairy stems. In India, Lime basil is referred to as Kali tulasi.
Lime basil contains high amounts of vitamin K, as well as vitamins A and C. It is a good source of calcium, iron, copper, magnesium, and folate. Basil contains antioxidants in the form of omega-3 fatty acids, and the volatile oils contain citral, camphor, and methyl-cinnamate.
Lime basil is most often used in raw applications, though it is also dried. Use Lime basil for a twist on traditional pesto. Whole leaves can be added to sandwiches, green or fruit salads, pizzas or tarts. Sprigs of Lime basil can be added to beverages or muddled for cocktails. Add whole or chopped leaves to salsas, salad dressings, and sauces or use it to infuse oils and vinegars. Lime basil pairs well with fish, shellfish and poultry, stone fruits, berries, cream-based or frozen desserts, and baked goods. Dried basil can be used for teas or herb blends. Place fresh Lime basil stems in a glass of water and store at room temperature, otherwise, store in a bag in the refrigerator and use within a few days.
Lime basil is often planted as an insect repellent in gardens and as an attractor for bees and other pollinators. In India, it is used as a poultice for wounds and is prescribed for digestion issues. In tropical Africa Lime basil has been used for medicinal purposes for centuries.
Lime basil is native to tropical Africa, India and Southeast Asia, where it is cultivated and still grows wild. The species has been cultivated and gathered in the wild for centuries. It was brought to tropical America sometime during the 1700s, and later to Australia. Lime basil is sometimes listed under the classification Ocimum citriodorum or O. africanum. It may be spotted at farmer’s markets year-round in warmer climates, and during the spring and fall in cooler climates.