King of the Basils

by Tom Hewitt

Of the dozen or so types of basil we grow at Mounts Botanical Garden, 'African Blue' has to be my absolute favorite. This sterile hybrid (Ocimum kilimandscharicum x basilicum 'Dark Opal'), produces flowers nonstop for months but never produces viable seed. Consequently, it makes a beautiful, long-lasting ornamental in the landscape.

'African Blue' draws bees like crazy, and we use it in the vegetable garden to increase yields. But we also use it in the butterfly garden, where it mixes particularly well with wildflowers and native perennials. Its purplish leaves and pinkish-white blooms make it perfect for arrangements.

Bees love the flowers of 'African Blue' basil. Photo by Tom Hewitt — *Bees love the flowers of 'African Blue' basil.* Photo by Tom Hewitt

Like all basils, the flowers of 'African Blue' are edible and great for flavoring oils and vinegars. Though its leaves have a decidedly camphor scent and taste, they can still be used for culinary purposes and even make a uniquely delicious pesto.

Since it doesn't produce viable seed, 'African Blue' must be started from cuttings. But care should be taken to use tip cuttings with purple leaves, since the leaves of older plants often turn green. Pinch often to encourage branching when young, but don't touch them later on, except to remove spent flowers.

The petite blooms can be eaten, and look great in arrangements. Photo by Tom Hewitt — *The petite blooms can be eaten, and look great in arrangements.* Photo by Tom Hewitt

'African Blue' pesto:

Put in blender:

1/4 cup olive oil

1/4 cup pine nuts

1/3 cup water

3 cloves garlic

2 cups basil leaves (flowers and stems can also be used)

Blend well, then add 3/4 cup grated parmesan cheese

Add fresh, cracked pepper to taste.

Tom Hewitt is a freelance writer and gardening consultant from West Palm Beach