Greek basil

Name: Greek basil (Ocinum minimum)
Origin: Area between the Mediterranean and India

Description: A small annual plant with light green leaves and ball-shaped foliage. It has small, thin leaves and tiny, white flowers.

Culinary use: Due to its sweetish taste, used mainly in pastries and cakes, but may also be used in all other dishes seasoned with basil.

Cultivating and harvesting: Plant in sandy, calciferous, dry soil in a warm and sunny corner of the garden. Reacts to low temperatiure the same way as basil. As it has very tiny leaves, use whole sprouts for seasoning dishes in whole or chopped up. The leaves quickly lose their aroma when dried.