(Ocimum family) Basil is native to the tropical regions of central Africa and Southeast Asia. The heat-loving, frost-sensitive plants are typically grown as annuals and thrive in full sun. Direct sow in place, ¼ inch deep, in long-summer areas, or start seedlings 4-6 weeks before last frost indoors and set out after the last-frost date of spring. Ideal germination temperature is 68-75 F. Sow seeds 1/8-1/4 inch deep and keep reasonably moist until seedlings emerge. Seeds typically germinate in 7-14 days. Set out seedlings at any size, when warm conditions have arrived, spacing plants 8-12 inches apart, and grow in full sun. For leafy culinary type varieties, remove flower buds promptly to prolong harvest. Flowering types can be allowed to bloom. Their flowers are edible and irresistable to beneficial insects. Sow a few sucessions of basil for consistently high-quality harvests/ Try growing this fragrant and flavorful herb alongside your tomato plants!
(Ocimum gratisimum) Wonderful flavor, the best for pesto! A gigantic and sumptuous basil that is popular in African and Asian cuisines. This amazing plant has incredible flavor, a rich basil taste, with oregano flavor, and a small kick of delicious spiciness! It is wonderful in salads, soups, pastas, vinegars, jellies and killer pestos! We adore this wonderful variety also for its health properties! Popular in traditional medicine, it was clinically evaluated for its antibacterial properties and was found to possess impressive antibiotic qualities. Our strain of this flavorsome plant comes from Ghana, an epicenter of basil genetics. We thank our grower Solomon Amuzu of Ghana.
(Ocimum basilicum) One of our favorite new arrivals in the Baker Creek trial gardens! This plant is a native herb that originated in Ghana West Africa, where it’s been used in many dishes and medicinal preparations for hundreds of years. This is one of the most common plants seen in every home of the Ghanaian people because of its numerous uses. This variety from Ghana is named Akoko Mesa because it is used for preparing poultry. The name Akoko Mesa means “chicken dance”.
A flavorful, citrusy variety that is perhaps the most tender and aromatic basil we’ve tried! This fast growing, heat-tolerant basil provides lemony orange-flavored foliage all summer long. The leaves are smooth in texture, and even the stem is tender enough for raw eating in salad. A popular Chinese variety perfect for Asian and fusion cooking! This delcious herb is hard to find in America.
This peppery and piquant heirloom, traditionally grown by the people of the Ewe tribe in Ghana, West Africa, presents a concerto of delightful aromas and possesses many delicious culinary uses. Evivi Ntor means “very tasty” in the Ewe language and we must agree! The flavor is floral with a hint of pine and citrus, nuanced and bold! This particular variety is among many others in the area that are disappearing. It is traditionally used in soup, stew, sauce, juices and also to flavor local drinks. We have found this unique and delicious basil to be a stellar choice for culinary experimentation! Solomon Amuzu, of Call to Nature Permaculture in Ghana, received a sample of seeds from an 86-year-old Ewe woman, and he has decided to revive and proliferate this treasured basil before it is lost.
Really interesting and flavorful! Known as Reyhan throughout the varied nations of southwestern Asia. Has a distinctive aroma, both lemony and spice-like. This variety is so fragrant and nutritious, with more calcium than any other basil we tested. Perfect for soups, salads, rice dishes & flavorful tea.
OUR FAVORITE! Popular sweet, spicy basil that is essential in Thai cuisine. Very flavorful with a nice licorice taste. Amazing taste of Thailand! This plant is not only a culinary favorite, but also known for its medicinal value. It is also great source of calcium and vitamins. Don’t make a pot of curry without it!