Lemon basil

Lemon basil (Ocimum basilicum var. citriodorum), also known as lemon basil or citrus basil, is a hybrid herb in the family Lamiaceae. It is a cross between basil (Ocimum basilicum) and African basil (Ocimum americanum).

Description

Lemon basil is a small annual herb that grows up to 20–40 cm tall. It has light green leaves which are similar to basil leaves, but narrower. The leaves have a strong lemony scent due to a higher concentration of citral, a compound found in several plants including lemons and other citrus fruits.

Cultivation

Lemon basil thrives in warm, sunny conditions and well-drained soil. It is often grown in herb gardens and is popular in Southeast Asian cuisine, particularly in Indonesia, Laos, Cambodia, and Thailand.

Culinary uses

Lemon basil is used in a variety of dishes due to its unique flavor and aroma. It is often used in salads, marinades, desserts, and teas. In Southeast Asian cuisine, it is commonly used in soups, stews, and stir-fry dishes.

Medicinal uses

In traditional medicine, lemon basil is used for its supposed digestive and anti-inflammatory properties. However, scientific evidence to support these claims is limited.

See also

• List of culinary herbs and spices
• List of lemon dishes and drinks

This article is a stub related to food. You can help WikiMD by expanding it!

• Lemon_basil
  Lemon_basil