Lemon Basil: Citrus-Scented Herb Packed with Vitamin C
One tablespoon of fresh leaves adds a punchy lemon-lime aroma, antioxidants and just 1 kcal—perfect for lifting salads, noodles or mocktails.
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What Is Lemon Basil?
A hybrid of **sweet basil (*Ocimum basilicum*) and American basil (*O. americanum*)**, lemon basil carries the familiar sweet-clove notes of Genovese basil plus a bright citrus zing from citral and limonene. Popular in Thai and Indonesian kitchens, it thrives in warm gardens and window boxes alike.
Nutrition per Tbsp fresh (2 g)
|Calories|Protein|Fat|Carbs|Fiber|Vitamin C|Vitamin A|Calcium|
|---|---|---|---|---|---|---|---|
|1 kcal|0.1 g|0 g|0.2 g|0.1 g|4 % DV|3 % DV|1 % DV|
Why Keep It in Your Herb Pot
- **Citral & limonene** provide antimicrobial and mood-lifting aromatherapy benefits.
- Delivers **vitamin C and beta-carotene** for immune and skin health.
- Nearly calorie-free way to reduce salt: citrusy oils wake up taste buds so you season less.
- Fresh leaves contain **polyphenols (rosmarinic acid)** with antioxidant activity.
Drawbacks & Safety
- Heat quickly drives off delicate citrus volatiles—add near the **end of cooking**.
- Contains trace **estragole**; stick to culinary amounts if pregnant.
- Wilts faster than sweet basil—use within 3 days or freeze as pesto cubes.
Quick Flavor Ideas
- Toss shredded leaves into papaya salad or cold soba noodles.
- Blend with olive oil, garlic and cashews for a **lemon-basil pesto**.
- Infuse simple syrup for lemonade or gin-free spritzers.
- Finish coconut curries with a handful just before serving.
Growing, Buying & Storage
- Pinch back flower spikes to keep plants bushy and flavorful.
- Choose bunches with **firm, bright-green leaves**—avoid black spots.
- Refrigerate stems in a glass of water, loosely covered, up to 3 days.
- Freeze chopped leaves in ice-cube trays with a splash of water or oil for year-round brightness.
- 1. Lemon Basil
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