#lemon basil

[kirkgarden]

#lemonbasil #herbs #foryou #nature #garden #gardeningwithkirk #plants #h...

Lemon basil is a fragrant herb that blends basil’s sweetness with a citrus twist. It thrives in warm climates with full sun and fertile, well‑drained soil enriched with compost. Plant seedlings in raised beds or containers, spacing them to allow airflow, and prune regularly to encourage bushy growth. Harvest before flowering for the best flavor. Originating in Southeast Asia, lemon basil is now grown worldwide for its aroma and versatility. Rich in vitamins A, C, and K, plus minerals like calcium, iron, and magnesium, it supports immunity, bone strength, and healthy skin. Its essential oils, citral and limonene, provide anti‑inflammatory and antimicrobial benefits. Beyond nutrition, lemon basil acts as a natural pest repellent: its strong citrus scent deters mosquitoes, flies, and aphids. Plant it around vegetables like tomatoes, peppers, and other vegetables to protect them while attracting pollinators such as bees and butterflies. Use fresh leaves in teas, salads, soups, seafood, or pestos for a refreshing twist, and dry them for seasoning year‑round. With proper care, lemon basil rewards gardeners with health, flavor, and protection. #lemonbasil #gardeningwithkirk #plants #herbs #vegetable #garden #nature #agriculture #farming #foryou #howto #health #pestcontrol #flowers

[craftgarden]

Lemon Basil Intro

this is lemon basil. it smells just like lemon cleaner and is super tall. i got it at a local nursery thats HUGE. im for sure going back soon to get more stuff even though i wont have any space in my car to bring it back to my apartment. i didn’t expect all my plants to work out so im hurting for space. this lemon basil is going to be perfect for mixed drinks and garnishes! i might even be able to make some kind of lemon ice cream with it and a fresh lemon.

[basicallybaking]

The Main Squeeze Dessert special 

Ran this as a special at work. The photos are not of the final version. I made the following changes for the final version: the lemon curd foam in the photo was replaced by a lemon cream, the grapefruit meringue sticks became longer and thinner, and the passionfruit line longer. The grapefruit wedges were pulled more towards the center for a tighter plating. 

Lemon Basil Sorbet: from “Dessert Fourplay,” see “food” folder for image of recipe. Used juice from fresh lemons, not bottled.

Sugared and partially dehydrated grapefruit wedges: from “Dessert Fourplay,” see “food” folder for image of recipe. Must dry overnight in dehydrator at 135F, it doesn’t work in the oven, I tried. 

Lemon Cream: originally saw this as a carbonated lime curd foam from “Dessert Fourplay,” turns out that adding CO2 makes your product taste incredibly bitter and metallic, so I eliminated the CO2, but it didn’t work with just N2O either because the lime juice I used was from the bottle and it turns out incredibly bitter as well. I switched to lemon, the lemon juice from the bottle was very bitter as well, so I juiced fresh lemons, but after all that it still had an odd taste that one person described as “seaweed.” So I changed recipes completely to a very nice lemon cream recipe I found at Saveur that in the recipe as written uses a cream whipper but actually doesn’t require one at all because it basically becomes a smooth whipped lemon cream when whisked in the stand mixer. Used a piping bag. It’s very stable overnight and doesn’t separate much.

Passionfruit syrup: Passionfruit puree, additional sugar to taste, dash of lemon juice, need to thicken with just a bit of cornstarch and water slurry, maybe approximately one teaspoon cornstarch for 500g. 

Candied Basil: chiffonade basil, dip in simple syrup, separate and pat dry partially with a paper towel (important, I didn’t do this and they all stuck together in the sugar), dip in granulated sugar, dry in dehydrator overnight at 135F. 

Grapefruit Meringue, sticks and crumble: Recipe is from “Dessert Fourplay,” sub grapefruit zest for tangerine, see “Food” folder for recipe image. Piped sticks with a very small petal tip like this one and just piped a large swath on the sheet pan for the crumbled part. Baked at 140F overnight, crumbled the large bits in the food processor. Meringue has a slight yellow tinge from the powdered dried zest. 

Assembly: Put the passionfruit syrup in a squeeze bottle and pipe a line, then tilt the plate, like what they do in this video with the sushi. Meringue powder on the other side of the plate, then scoop ice cream, place grapefruit, pipe foam, sprinkle basil, place meringue sticks. 

[thesynthesist]

The basils and Mr. Carrot Friend are doing quite well. The little one has been named Ollie by one of my friends, the larger one is named Pops, because thats a thing some people call a parent and its fun to say

[thesynthesist]

[thesynthesist]

Seems a little late to me but the outdoor basil still got some flowers!

[thesynthesist]

The lemon basil and Carrot Friend are doing very well! Lemon basil is desperately overdue for a new pot though, and perhaps a trim

[crownedstoat]

Lemon Basil Granita