Kemangi (Lemon BasiL)

August 23, 2010

Lemon basil Ocimum basilicum  citriodorum is a hybrid between basil and African basil
It is an herb grown primarily in northeastern Africa and southern Asia, for its strong fragrant lemon scent is used in cooking.
The leaves are similar to basil leaves, but tend to be narrower. Seeds form on the plant after flowering and dry on the plant.
Lemon basil is a popular herb in Arabian, Indonesian, Lao, Persian, Thai cuisine.

The only basil that is much used in Indonesian cuisine which is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and company with sambal. To season certain Indonesian curries, grilled, steamed, soup and stew dishes, lemon basils are often used.

Lemon basil requires the same care as other basil varieties. Being a tropical plant it should be in a spot receiving at least six hours of direct sunlight. It is actually quite hardy and will grow continuously given only water, but flavor will be at risk if not given any fertilizer, chemical or organic. It can really grow in a matter of weeks. The only pointer to remember about watering is it should be watered whenever the topmost part of the soil is dry. At this time the plant will wilt, but will be back to normal once watered.

Source : Wikipedia

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