Ocimum americanum

Lime basil is a citrus-scented variety originally cultivated in Southeast Asia and parts of tropical Africa, prized for its bright flavour and compact growth. Closely related to lemon basil, this cultivar grows into a dense, upright bush with narrow green leaves and fine stems that are lightly covered in soft hairs. It typically reaches 40 to 50 centimetres in height and makes a striking addition to both kitchen gardens and ornamental beds.

The leaves carry a clear, zesty aroma of lime peel with a peppery undertone, making them ideal for use in salads, fruit dishes, herbal teas, and seafood recipes. Lime basil is often used to flavour syrups, oils, and vinegars, and is especially popular in Southeast Asian cuisine. Its oils are also valued for natural skincare and mosquito repellents, offering utility beyond the kitchen.

Sow seeds in late spring at a shallow depth of 5 mm. Seeds germinate best when exposed to light, so avoid covering them heavily. Maintain warm conditions between 20 and 25°C. Germination usually occurs within 5 to 10 days, especially with bottom heat and consistent moisture.

Once seedlings are well established and all risk of frost has passed, transplant them into full sun in nutrient-rich, well-drained soil. Lime basil benefits from frequent harvesting and pinching, which encourages bushy growth. Begin harvesting when plants are about 15 centimetres tall, and remove flower buds early to preserve leaf flavour and plant vigour.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds