Lemon Basil - Ocimum × africanum 'Citriodorum'

Lemon Basil – aromatic herb with a refined lemon fragrance. 

This variety is an annual basil with medium‑green, ovate to slightly pointed leaves and a pronounced lemon aroma. It grows bushy, is high‑yielding, and is ideally suited for open field, greenhouse, and container cultivation. Aromatic, versatile, and open‑pollinated - perfect for self‑sufficiency and organic farming.

  Origin & History

‘Citriodorum’ is a lemon basil, originating from a cross between sweet basil (Ocimum basilicum) and American basil (Ocimum americanum). The variety was first mentioned around 1790 and appeared in early 19th‑century botanical descriptions, when European botanists systematically documented the diversity of basil species from Asia and Africa. It was cultivated in various parts of Asia, including India, Thailand, and Laos, as well as in Northeast Africa, where it became part of regional cuisines. In Thailand, lemon basil is known as “Maenglak” and used in curries and soups, while in Laos and Indonesia it is valued as an aromatic herb for fish and rice dishes.

In the 20th century, ‘Citriodorum’ also reached Western countries, initially introduced as an exotic basil variant. In the United States it became known from Thailand in the 1940s and spread from there to Europe. Today, the variety is cultivated worldwide and is considered a rare basil type with its characteristic lemon scent, shaped by essential oils - especially citral.

  Appearance & Characteristics

The plant grows bushy and reaches a height of about 60 cm. It produces numerous medium‑green, ovate to slightly pointed leaves with a smooth surface. The flowers appear in late summer, are white to pale lilac in color, and attract numerous bees. Warm‑loving and sensitive to frost.

Leaf details:

• Size: Medium, approx. 4-5 cm long leaves

• Shape: Ovate to slightly pointed

• Color: Medium green, distinctly veined

• Texture: Tender, aromatic

• Flavor: Intense lemon aroma with a fresh, spicy note

 Usage & Cultivation Highlights

‘Citriodorum’ leaves are excellent for fresh use in salads, smoothies, and as garnish. Their lemon aroma makes them a classic of summer cuisine. They are well suited for herb sauces, pesto, desserts, drinks such as lemonades and cocktails, as well as teas and herbal infusions. They are popular in both Asian and Mediterranean dishes. In addition, they enhance fish and poultry dishes, give rice and vegetable stir‑fries a fresh note, and are ideal for flavoring vinegar, oil, and syrup. In modern cooking they are increasingly used in bowls, wraps, and vegetarian dishes, while traditionally in Southeast Asia they are valued as a seasoning herb for curries and soups. Dried leaves are used in herb blends, as incense, and even in desserts such as sorbets or fruit salads, where lemon basil unfolds its distinctive aroma.

Thanks to its bushy growth, ‘Citriodorum’ thrives reliably in open field, greenhouse, and container cultivation. It is easy to care for, high‑yielding, and delivers stable harvests even in warm conditions. Multiple cuts are possible, as the plant continuously produces new leaves. It also shows good adaptability to different soil types and grows well even on lighter, sandy soils. Its high heat tolerance makes it particularly suitable for summer cultivation, while its remarkable ability to regenerate after cutting ensures ongoing productivity. Regular harvesting further promotes bushy growth, providing abundant aromatic foliage throughout the season. In pots, ‘Citriodorum’ convinces with its compact form and is excellent for balcony and terrace gardens. Even under changing weather conditions it remains stable in yield and extends the harvest season into autumn.

Compared to other basil varieties, ‘Citriodorum’ has a particularly aromatic, intense lemon scent – ideal for anyone seeking open‑pollinated basil with versatile uses and reliable growth.