Lemon basil
Ocimum ×
citriodorum
plant in flower.
Welcome to the summary page for FabulousFusionFood's Herb guide to Lemon Basil along with all the Lemon Basil containing recipes presented on this site, with 1 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lemon Basil as a major herb flavouring.
Lemon Basil, Ocimum × citriodorum are the leaves of a flowering herb which is part of the Lamiaceae (mint) family and represents a cross between basil (Ocimum basilicum) and African basil (Ocimum americanum). The plant itself is is a tender, low-growing, annual, herb. Lemon basil typically grows some 60cm tall and 30cm across. When mature, the ends of each stem develops a spike of small white flowers (typically in late summer and early autumn). When fertilized these quickly develop into seeds that dry on the plant (these seeds are soaked in water and are used in some Thai dessert recipes), the flowers are also edible. The leaves themselves represent the main culinary part of the plant. They are oval in shape, a little narrower than common basil and typically with a toothed edge.
The leaves have a pronounced lemon scent and are prized in Arabian, Indonesian, Laotian, Persian and Thai cuisines. For use as a herb, basil should never reach flowering during the harvesting periods. If given a chance to flower, its flavour will be sacrificed and the leaves become smaller and rather leathery. Once the flower clusters form, they should be removed so that the plant will continue its vegetative growth.
Lemon basil is typically used, raw, as a salad ingredient in Indonesian cuisine In Laotian cuisine it's often used in stews and stir-fries. Lemon basil ranks amongst the many basil types used in Thai cookery and it's often used to flavour curries and noodle dishes. It is also sometimes used in Italian cuisine, particularly to make pestos and to flavour some desserts.
For other basil variants and cultivars, see the entries on: 'Sweet' basil; Thai basil; African blue basil and holy basil.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Lemon Basil as a major herb flavouring.
Lemon Basil, Ocimum × citriodorum are the leaves of a flowering herb which is part of the Lamiaceae (mint) family and represents a cross between basil (Ocimum basilicum) and African basil (Ocimum americanum). The plant itself is is a tender, low-growing, annual, herb. Lemon basil typically grows some 60cm tall and 30cm across. When mature, the ends of each stem develops a spike of small white flowers (typically in late summer and early autumn). When fertilized these quickly develop into seeds that dry on the plant (these seeds are soaked in water and are used in some Thai dessert recipes), the flowers are also edible. The leaves themselves represent the main culinary part of the plant. They are oval in shape, a little narrower than common basil and typically with a toothed edge.
The leaves have a pronounced lemon scent and are prized in Arabian, Indonesian, Laotian, Persian and Thai cuisines. For use as a herb, basil should never reach flowering during the harvesting periods. If given a chance to flower, its flavour will be sacrificed and the leaves become smaller and rather leathery. Once the flower clusters form, they should be removed so that the plant will continue its vegetative growth.
Lemon basil is typically used, raw, as a salad ingredient in Indonesian cuisine In Laotian cuisine it's often used in stews and stir-fries. Lemon basil ranks amongst the many basil types used in Thai cookery and it's often used to flavour curries and noodle dishes. It is also sometimes used in Italian cuisine, particularly to make pestos and to flavour some desserts.
For other basil variants and cultivars, see the entries on: 'Sweet' basil; Thai basil; African blue basil and holy basil.
The alphabetical list of all Lemon Basil recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Lemon Basil Crème Brûlée Origin: Fusion |
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