Can anyone tell me if the variegated form of basil is edible, or rather I should say, good when eaten? This was labeled Ocimum basilicum ‘Sweet Aussie Variegated’. All of my other basil has bloomed and gone to seed, and I wondered, since this one hasn't bloomed, if I could use it for pesto. It seems to have a super strong fragrance, and I was afraid it might be overpowering.
Sweet Aussie Variegated edible?
Mine is doing well and I believe the scent is a little stronger than with other basils...but I think it is ideal for use in making oils, vinegars, and pestos...in the pestos, you can minimize the strength...if you want to...with other greens such as parsley or chives. I'm going to try this one in ice cubes in the freezer for soups and sauces during the winter. The officinalis always seems to fade a bit in the freezer and I am hoping this one doesn't...
All basil are eatables, many people prefers the aussie basil as an ornamental, due to its foliage, than using it in the kitchen.
I whacked it back and was hoping I could use the "whackings" for pesto. But I munched on a leaf yesterday, and threw it out. It is VERY strong!
I found this when doing a google search:
Aussie Sweetie Ocimum xcitriodorum 'Aussie Sweetie'
Also believed to be a hybrid of O. basilicum and O. americanum this plant has an attractive, upright bush form growing to 30 inches. Aussie Sweetie is very, very slow to flower. The 1 inch leaves are bright green and have good flavor. It is very similar to, or possibly the same as the basil known as 'Lesbos' or 'Greek Column'. 'Aussie Sweetie' is the name commonly sold in the Austin, Texas area. (This was an herb website in Austin) There is an extremely attractive variegated form called 'Pesto Perpetuo'. Despite the tempting name, this white and green plant is more useful as an ornamental than in the kitchen.
I think mine is mislabeled and Pesto Perpetuo is what I have, because it hasn't flowered, and this description fits it.
If any of you ever actually use it in cooking, please let me know the outcome...
Thanks much.
CJ
The pesto perpetuo that I have is very variegated, but occasionally puts off green branches...I am told that is normal...I just clip them off...that basil I do use as an ornamental since it is very, very mild in flavor...yup, I got both of mine in Austin at the little herb place off of south congress...
You thought it was mild? I thought it was very strong! Mine started putting out a green branch also. I whacked it off, too.
Yes, I think the aussie is much stronger than the pesto perpetuo...different plants, different uses of wonderful basil! Have you tried Red Cardinal Basil? The industry also has it labeled as an ornamental, but I use it a lot in salads...this is my first year to raise it and it would probably do better in your area...you get more water!
I'll have to plant those varieties and try them, I use the sweet, thai, lemon and purple basil only.