Lemon basil

Botanical Name:Ocimum americanum
Family:    Lamiaceae
Genus:    Ocimum
Species:O. × citriodorum
Kingdom:Plantae
Order:    Lamiales

Synonyms: Ocimum canum

Common name: Hoary Basil, Wild basil, Lemon basil • Hindi: Kali tulasi • Manipuri: Mayangton • Marathi: Ran-tulshi • Tamil: Nai Thulasi • Malayalam: Kattu-tulasi • Telugu: Kukka Thulasi • Kannada: Nayi tulasi • Bengali: Kalo-tulashi • Sanskrit: Kshudraparna, Gambhira

Habitat :The herb is grown primarily in northeastern Africa and southern Asia for its strong fragrant lemon scent, and is used in cooking.

Description:
Lemon basil is an annual herb that should be replanted each year after the frost, Lemon Basil has narrow pointed green leaves that are very fragrantly scented. Small growing Lemon Basil will only reach a height of  about 45cm and needs regular harvesting to keep it bushy and extend the growing period before the white flowers appears.
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It is  hybrid between basil (Ocimum basilicum) and African basil (Ocimum americanum). It is recognizes its herbaceous culinary composition by displaying heady aromas and notes of citrus, specifically lemon and lime. The stems can grow to 20–40 cm tall. It has white flowers in late summer to early fall. The leaves are similar to basil leaves, but tend to be narrower. Seeds form on the plant after flowering and dry on the plant.

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Edible Uses:
In Laos, lemon basil is used extensively in Lao curries, stews, and stir-fried dishes as it is the most commonly used type of basil in Laos.[1] Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient.

Lemon Basil is used in Indonesian and Asian curries and soups. Seeds soaked in water will swell up and can be used in sweet puddings or fresh leaves can be added as a garnish.

Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai), is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. The seeds resemble frog’s eggs after they have been soaked in water and are used in sweet desserts.It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles type.

Medicinal Uses:
Lemon basil  is used  in preparing Ayurvedic medicines and is used in aroma  therapy.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
http://flowersofindia.net/catalog/slides/Hoary%20Basil.html
https://flowerpower.com.au/information/fact-sheets/lemon-basil/
http://en.wikipedia.org/wiki/Lemon_basil

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