Season: Spring - Fall
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Blue Spice basil is comprised of small to medium-sized leaves, with some leaves only reaching up to three centimeters in length and have an oval, lanceolate, to tear-drop shape. The textured leaves have serrated edges, a slightly fuzzy, soft feel, and are covered in prominent veining that extends across the surface. Young leaves also have a dark purple blush, eventually transitioning to solid green when mature, and are aromatic, emitting a floral sweetness filled with spiced vanilla and bubblegum overtones. When the plant blooms, long, square, dark purple to maroon stalks appear and display many small, lavender flowers encased in dark purple bracts. It is important to note that the bi-colored nature of each Blue Spice basil plant will vary depending on the amount of sunlight and age of the plant. Blue Spice basil leaves can be harvested at multiple maturity stages and contain a mild licorice flavor mixed with sweet and complex notes of citrus, cloves, and vanilla.
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Mature Height
18 Inches |
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Mature Width
12 Inches |
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Light
Sun |
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Water
Moderate |
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Uses
Blue Spice basil has a robust aroma and fragrance showcased when utilized fresh, in sweet and savory preparations. The leaves may contain a light coating of fuzz that can be removed by rubbing the surface against the grain under running water. Once washed, the leaves can be mixed into fruit and green salads, torn and sprinkled over omelets, soups, and curries, or folded into tomato-based dishes. Blue Spice basil can also add flavor to pesto, marinades, and dressings, or it can be muddled into liquors, sparkling beverages, lemonade, and tea. In addition to savory preparations, Blue Spice basil can be combined into baked goods including scones, cakes, muffins, bread, and cookies, infused into syrup and used as a topping over baked fruits, pancakes, and granola cereal bowls, or dried and crushed into sugar for added flavoring. Blue Spice basil can also be dried and utilized as a spice, but much of the aroma and flavor will be lost in the drying process. Blue Spice basil pairs well with fruits such as bananas, cranberries, citrus, and strawberries, other herbs including lavender, lemon balm, and mint, meats such as turkey, poultry, and fish, eggs, zucchini, tomatoes, eggplant, and radishes. Fresh leaves attached to stems can be placed in a glass of water and lightly covered in the refrigerator, where they will keep up to one week. Individual leaves can also be stored in between paper towels in a plastic bag, kept in the fridge for 2 to 4 days.
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RECIPES
Blue Spice Basil and Lavender Pesto
Ingredients
• 2 cups fresh blue spice basil leaves and flowers
• 1/2 cup raw, unsalted almonds
• 1/3 cup water
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, coarsely chopped
• 1-2 teaspoons dried lavender buds
• 1 tablespoon fresh lemon juice
• Salt to taste
• 3/4 cup finely grated Parmesan cheese
Instructions
Combine all ingredients, except cheese, in bowl of food processor. Process, adding additional oil or water, until desired consistency is reached. Stir in cheese. Use immediately or store in an air-tight container in the refrigerator for up to one week. (Tip: pesto can also be frozen in ice cube trays.)
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