Ocimum kilimandscharicum Magic Mountain

The 'Magic Mountain' Basil is a variety that has the particularity of being perennial. Sometimes called Kenyan Basil or Perpetual Basil, it is a plant that is both culinary and ornamental, with broad leaves, dark green in colour with purple veins. Hardy up to -5°C (23°F), it is preferably grown in a pot to be brought indoors in winter. Planting is done from April to June, after the last frost.

Basil has upright, branched stems with a square section like most Lamiaceae. The majority of Basil varieties are annual herbaceous plants, native to India, reaching between 30 and 50cm (12 and 20in) in height. There are, however, a few perennial varieties, such as Kenyan Basil, which can withstand temperatures down to -5°C (23°F).

Kenyan Basil (Ocimum kilmandscharicum) is a species that includes several varieties: 'Magic Mountain', 'African Blue', 'Dark Opal', etc. It is a plant that is both culinary and decorative, forming a shrub that can reach 70 to 100cm (28 to 39in) in height. In summer, small, highly honey-scented flowers appear in spikes. The leaves can be used for infusions or to flavour dishes. Add it at the end of cooking to preserve its aroma. A small clarification: the leaves have a scent with peppery and camphor notes, quite different from that of annual Basil varieties.

Harvesting: It is done as needed, preferably in the morning.

Storage: Ideally, fresh leaves should be consumed quickly to fully enjoy their fragrance. For longer storage, it is possible to freeze or dry the Basil leaves, but they will lose some of their aroma.

Gardener's tip: Cultivated in a pot, perennial Basil is very decorative and can be placed in multiple locations: in a conservatory, under a greenhouse, on a balcony, on a terrace, in the garden, in the vegetable patch, etc. However, remember to store the pot in winter.