Ocimum ‘Green Ruffles’.
Popular in Asian cooking, this annual has interesting ruffled bright green foliage and soft purple flower spikes.
The more you pick the leaves, the more the plant will produce. Coarsely chopped leaves can be added to salads, steamed vegetables or stir fries. The spicy flavour gives an unusual fragrance to lightly cooked Asian food and the flavours work well with chilli, coconut, coriander, dill, ginger and lime.
It likes a warm, full sun position in well draining, reasonably moist soil, either in the ground or in pots.
It’ll grow to about 70cm high by 50cm wide.
Remove the flower stems as they appear or you can let the flowers develop and eat them.