Ocimum basilicum ‘Clove Scented’

Clove Scented Basil, also known as Himalayan basil or Tree basil, is a distinctive Thai variety prized for its fragrant, lime-green foliage and soft white flower spikes. Grown widely in tropical Asia and now treasured in South African herb gardens, this cultivar offers a bold clove and mint aroma, thanks to the presence of the compound eugenol. Its rich scent and flavour have earned it a place in both culinary and traditional herbal preparations.

The flavour is warm and spicy, with a lingering clove-mint note that pairs beautifully with fruit preserves, jellies, and fresh herbal teas. It adds depth to curries, soups, and meat dishes, and can be used fresh or dried. Herbalists appreciate it for its adaptogenic and antimicrobial qualities, while gardeners value it for its pest-repellent properties and ability to attract bees and butterflies when in bloom.

Sow seeds into trays or directly into warm, fertile soil after the last frost. Press lightly onto the surface and avoid covering, as basil seeds require light to germinate. Keep moist and warm, ideally between 21 and 29°C, and germination should occur within 6 to 10 days. Thin or transplant once the first true leaves appear.

Clove Scented Basil thrives in full sun with well-drained, compost-rich soil. Space plants 25 to 30 cm apart and water regularly without over-saturating. Pinch off flower spikes early and harvest leaves in the morning once the dew has dried. Plants are typically ready for harvest in around 60 days, though flowering should be prevented to maintain flavour quality.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds