Family: Mint (Lamiaceae) Annual, with leaf harvest in 60 days This is a traditional cultivar originally grown in Zanzibar, introduced by Richo Cech to the US in 1990. The leaves are green spotted with purple, ruffled, with a strong, unique basil smell and flavor. The flowers are also purple. In E African cuisine, the fresh or dried leaves are used as an ingredient in curries, stir fries, and the omipresent coconut-based sauces. The dried leaves are also an ingredient in handmade perfumes (manukato), often worn in a small cloth bag around the neck. The scent is pervasive and pleasant. One of the attributes of this basil is the large leaves that persist with good color, turgidity and succulence even as the plant goes into seed. At the base of the flowering/seeding racemes, the purple-spotted, frilly leaves will hang down from the lower stem, easy to pull off in bunches. Excellent for late-season pesto or for adding to tomato sauce. This has become a tradition at our home–always to rave reviews. After some time scientists in the US got ahold of this basil and isolated a gene that can be used to confer downy mildew resistance to other culinary basils. They did this without my knowledge and I’m neither here nor there about it. The seed available here is grown by me, is organic, is true to form, is unique, and is relinquished to the public domain. Plant prefers full sun and regular garden soil. Plants are mid to large size and may be spaced at 2 feet apart. Standard basil culture. packet contains 30 seeds ~800 seeds per g ~4,000 seeds per 5g ~8,000 seeds per 10g Certified Organically Grown
