Ocimum 'African blue'
| Sweet basil | |
|---|---|
| African blue | |
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| Scientific Classification | |
| Species: | Ocimum kilimandscharicum ×basilicum |
| Synonyms | |
| Tulasī Tulsi |
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| Plant Data | |
|---|---|
| Min germination temp: | 10°C (50°F) |
| Max germination temp: | 15°C (59°F) |
| Germination time: | 7 days |
| Time to transplanting: | +37 days |
| Time to harvesting: | +77 days |
| Mature height: | 30-60cm (1-2ft) |
| Mature spread: | 30cm (12in) |
| Ideal pH range: | 6.0 - 7.5 |
| Sow depth: | ⅓cm (⅛in) |
| Sow spacing: | 1cm (½in) |
| Growing plant spacing: | 25cm (9in) |
| Growing row spacing: | 25cm (9in) |
| References: | [1] |
African blue basil (Ocimum kilimandscharicum ×basilicum Dark opal') is one of the most cold-tolerant breeds of basil, leading to it being called a perennial, though in fact all basils are perennial as long as the weather is warm year-round. It is a sterile hybrid of two other breeds of basil, unable to produce seeds of its own, and is propagated by cuttings.[2] This particular breed of basil has a strong camphor scent, derived from Ocimum kilimandscharicum (camphor basil[3]), its East African parent.[2] The concentration of camphor is 22% (compared with 61% for O. kilimandscharicum). The concentration of the other major aroma compounds, linalool (55%), and 1,8-cineole (15%) is comparable to many basil cultivars.[4] The leaves of African blue basil start out purple when young, only growing green as the given leaf grows to its full size, and even then retaining purple veins. This breed is also taller than many basil cultivars.
Growing[edit | edit source]
- Main article: Basil
Troubles[edit | edit source]
- Full troubles list: Mint troubles
Gallery[edit | edit source]
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Flower
References[edit | edit source]
- ↑ Basil. myfolia. Retrieved: 2010-08-27.
- ↑ a b Peirce, P. (2005). PLANT OF THE WEEK: African blue basil; There's a new basil on the (foggy San Francisco) block. San Francisco Chronicle: pp. F–7.
- ↑ (1974). Ocimum kilimandscharicum Baker ex Gürke. GRIN. Gives as its source Econ Bot 28:63
- ↑ Janick, J. (ed.), Simon, J.E.; Morales, M.R.; Phippen, W.B.; Vieira, R.F.; Hao, Z. Basil: A Source of Aroma Compounds and a Popular Culinary and Ornamental Herb, reprinted from: Perspectives on new crops and new uses (1999). ASHS Press, Alexandria, VA, ISBN 978-0961502706.
