Spicy, ruffled leaves with undertones of anise and fennel. From Zanzibar (“Mrihani” means “sweet basil” in Swahili). Resistant to downy mildew.
Great for tea, pesto, salads, and dressings. Remove flowers for best-tasting leaves, or keep them to feed the bees and butterflies. These annual plants are native to sunny, warm Mediterranean climates and will not withstand frost. Water regularly and provide good drainage. Don’t plant outdoors until late May. Note: It's a good idea to vary the location where you plant basil each year because it's susceptible to fungal diseases that accumulate in soil over time. Rotate your crops!
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