What are the pros? Sweet and unique flavors.
What are the cons? Lackluster germenation
A very hardy basil. This was one of my worst growing years. Late cold snaps, drought, heat waves, fields flooding and benign neglect have all failed to kill this species of basil. The flavor and smell are unique and for an experienced cook hold huge gourmet potentials. It is amazing Paired with psopasada(sp) salami, and can stand for sweat nuts in a pesto or baking recipe. The flavor is simular to a purple basil paired with black walnut. The scent is a little spicier and makes wonderful drink toppers. The only maintenance required is topping to keep them producing. They like heavy watering and from mid summer to late fall produce a harvest weekly. For flavoring dishes i suggest starting with smaller amounts as the flavor is strong and easily imparted in fat or cream. If your not a huge fan of the sweatness cut it 1 to 3 with a spicer basil like the lettace leaf basil or Italian basil to tone down the sweatness and impart the unique flavors to a dish.
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