Mrihani Basil

Ocimum basilicum

  • COMMON NAMES

    Mrihani Basil

  • PLANT FAMILY

    Lamiaceae

    The Mint Family

  • NATIVE REGION

    Native to Zanzibar, off the Eastern coast of Africa.

  • HABITAT

    Prefers tropical climates with light soil & full sun.

  • CULTIVATION

    Annual, from seed

  • PARTS USED

    Leaf

PREPARATION

PROPERTIES: Volatile Oils & Flavonoids

FLAVOR PROFILE: Aromatic, sweet, notes of fennel and anise

PAIRING: Salads, beverages, soups

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.