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Seed Collection: Mrs Burns Lemon Basil

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Seed Collection: Mrs Burns Lemon Basil

Mrs. Burns’ Lemon Basil is a legendary heirloom plant that has been grown since the 1920s, when it was owned by Mrs. Clifton of Carlsbad, New Mexico. She gave the seeds to Janet Burns, an organic gardener, who introduced the citrusy, aromatic herb to the world in 1939. Its intense lemony flavour meant that it became an instant hit with fine chefs and gardeners alike! The lemon-scented, light-green leaves can be used in cooking, eaten raw and even added to baked treats. Funnily enough, Mrs. Burns’ Lemon Basil (AKA Ocimum basilicum var. citriodora) is not actually a variety of lemon basil; it is a kind of sweet basil. And a total one off.  

QUANTITY
60 seeds

PLANT SIZE
Height 40-60 cm
Width 20-40 cm

CONTAINER SIZE
Height 20 cm
Width 20 cm

COMPANION PLANT
Tomatoes, peppers, oregano, parsley, garlic chives, alpine strawberries

SOWING
Indoor Feb-Mar
Outdoor Apr-June

TIMING
Germination 5-10 days
Harvesting 40-60 days

SPACING
When sowing 1-3 cm; Depth 0,5 cm
When thinning 3-5 cm

GROWING
Sunligth Full sun to partial shade
Soil Well-drained, light and moist soil
Watering Regular watering, not overdone
Feeding Light feeder

CARING
Expert tip To promote a nice bushy plant with lots of lemon-scented leaves, prune this basil early and often by pinching off the upper set of leaves. Cut the flowers off to prevent the leaves from becoming bitter.


Mrs. Burns’ Lemon Basil is a legendary heirloom plant that has been grown since the 1920s, when it was owned by Mrs. Clifton of Carlsbad, New Mexico. She gave the seeds to Janet Burns, an organic gardener, who introduced the citrusy, aromatic herb to the world in 1939. Its intense lemony flavour meant that it became an instant hit with fine chefs and gardeners alike! The lemon-scented, light-green leaves can be used in cooking, eaten raw and even added to baked treats. Funnily enough, Mrs. Burns’ Lemon Basil (AKA Ocimum basilicum var. citriodora) is not actually a variety of lemon basil; it is a kind of sweet basil. And a total one off.  

QUANTITY
60 seeds

PLANT SIZE
Height 40-60 cm
Width 20-40 cm

CONTAINER SIZE
Height 20 cm
Width 20 cm

COMPANION PLANT
Tomatoes, peppers, oregano, parsley, garlic chives, alpine strawberries

SOWING
Indoor Feb-Mar
Outdoor Apr-June

TIMING
Germination 5-10 days
Harvesting 40-60 days

SPACING
When sowing 1-3 cm; Depth 0,5 cm
When thinning 3-5 cm

GROWING
Sunligth Full sun to partial shade
Soil Well-drained, light and moist soil
Watering Regular watering, not overdone
Feeding Light feeder

CARING
Expert tip To promote a nice bushy plant with lots of lemon-scented leaves, prune this basil early and often by pinching off the upper set of leaves. Cut the flowers off to prevent the leaves from becoming bitter.


$4.03
Seed Collection: Mrs Burns Lemon Basil—
$4.03

Description

Mrs. Burns’ Lemon Basil is a legendary heirloom plant that has been grown since the 1920s, when it was owned by Mrs. Clifton of Carlsbad, New Mexico. She gave the seeds to Janet Burns, an organic gardener, who introduced the citrusy, aromatic herb to the world in 1939. Its intense lemony flavour meant that it became an instant hit with fine chefs and gardeners alike! The lemon-scented, light-green leaves can be used in cooking, eaten raw and even added to baked treats. Funnily enough, Mrs. Burns’ Lemon Basil (AKA Ocimum basilicum var. citriodora) is not actually a variety of lemon basil; it is a kind of sweet basil. And a total one off.  

QUANTITY
60 seeds

PLANT SIZE
Height 40-60 cm
Width 20-40 cm

CONTAINER SIZE
Height 20 cm
Width 20 cm

COMPANION PLANT
Tomatoes, peppers, oregano, parsley, garlic chives, alpine strawberries

SOWING
Indoor Feb-Mar
Outdoor Apr-June

TIMING
Germination 5-10 days
Harvesting 40-60 days

SPACING
When sowing 1-3 cm; Depth 0,5 cm
When thinning 3-5 cm

GROWING
Sunligth Full sun to partial shade
Soil Well-drained, light and moist soil
Watering Regular watering, not overdone
Feeding Light feeder

CARING
Expert tip To promote a nice bushy plant with lots of lemon-scented leaves, prune this basil early and often by pinching off the upper set of leaves. Cut the flowers off to prevent the leaves from becoming bitter.