(Ocimum basilicum var. citriodora ‘Mrs. Burns’) Lemon Basil annual
Highly recommend if you have never tried it to be brave. I wondered what on earth to do with Lemon Basil myself until I grew it, now it is a “never be without” plant! Try stuffing a chicken with a big handful along with some garlic cloves and on roasted veggies for a fabulous treat!
Mrs. Burns lemon basil is an heirloom cultivar of sweet basil (Ocimum basilicum). Compared to lemon basil, (O. × citriodorum), which is a different species, Mrs. Burns has a more intense lemon flavor, the leaves are larger, and the plant itself is more robust.” A Sweet and tangy lemon basil.
Add Mrs. Burns lavishly to rice dishes, poultry, fish, potatoes and vegetables, use it in dressings and marinades or enjoy its abundant leaves for refreshing lemony iced tea.
Direct seed: Plant seeds 1/4″ deep, 2-3 seeds per inch, in rows 18″ apart. Firm the soil over the seeds. Thinning is not necessary, but a final spacing of 4-8″ apart produces healthy, full plants.
Transplant: Sow indoors 6 weeks prior to setting out. Plant 1/4″ deep and keep at 70°F (21°C) for best germination. Transplant outside, to warm soil, when seedlings have 3-4 sets of leaves, spacing at 4-8″ apart in rows 18″ apart.
Moderately rich, moist soil. Basil is not drought tolerant and can be damaged by heat stress. Regular moisture throughout the growing season helps to ensure a good crop. Harvesting is best done in the early morning when the temperature is cooler and the leaves are less likely to wilt. Cut the entire plant 4-6″ above the ground to promote a second growth. Leaves are easily bruised when picking, so handle carefully. Do not store at a temperature less than 50°F (10°C). Plants can also be started from cuttings.
Ht. 20-24″ Full sun