Clove-flavored holy basil native to Africa, Madagascar, southern Asia, and the Bismarck Archipelago of New Guinea. Common as a culinary herb throughout West Africa and parts of the Caribbean, it is also used medicinally as this species is high in eugenol (a natural antiseptic) and is an adaptogen used in Ayurvedic medicine. The plants grow about 5' tall and can overwinter in large pots indoors, or outdoors in warmer climates (zones 10-12).
Known as: Vana Tulsi, Clove Basil, African Basil, Vantulasi, Wild Holy Basil, Tree Basil, Ebe-amwonkho, Tchayo, Efinrin, Daidoya, Nchuanwu, Arimu, Nunum, Nunu Bush, Fobazen, Scent Leaves, Mujaaja, Maduruthala, Kattutulasi, and many more.
Days to maturity: 90
Seeds per pack: 150
Planting / harvesting notes
Basil seeds require sunlight to germinate well. Sow on the surface of moist potting soil and do not cover. Keep lightly moist until germination. Transplant 1-3' apart. Bushes get 5' tall and a couple feet wide. Continually harvest - this plant is a vigorous grower in warmer months.
Seed keeping notes
Allow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.