African Blue Basil Ocimum kilimandscharicum x basilicum

African blue basil is a sterile, hybrid, edible herb in the Lamiaceae (mint) family. As noted in its scientific name, it is a cross between Ocimum kilimandscharicum, a camphor basil native to East Africa, and a cultivar of basilicum, 'Dark Opal', also native to Africa and to Southern Asia. The camphor parent gives this basil a taste different from most basils, and although it is fully edible, some may prefer it as a plant to attract pollinators.

This plant is a perennial tropical at zone 10 and higher; however, it can be grown as an annual in colder climates with warm summers. Plant it in full sun and in moist, well-drained, humus-rich soil. Once established the plant can tolerate drier soils, but it is by no means a drought-tolerant plant. Some partial shade is tolerated in the afternoons in hot climates. This plant is more heat tolerant than other basils. It has an upright habit that over time rounds out. As the rapidly growing plant matures, its stems may become woody and heavy, sometimes flopping over. Trim unwanted branches back, and new growth will appear out of old stems. Because it does not produce seed, its flowers do not need to be pinched back to keep the plant growing like other basils. It can be propagated from cuttings or bought as a transplant.  

African blue basil grows well in indoor settings more than many other herbs. In the landscape, plant it in a container or a culinary herb, sensory, or pollinator garden. It is known for its showy leaves and beautiful flowers, which easily attract pollinators.  

Insects, Diseases, and Other Plant Problems: No significant problems.