Edible Landscape - Kemangi (Lemon Basil)

Kemangi leaves and flowers

Bed of Kemangi

On hot humid days, I love strolling through the beds of Kemangi ( Malay name) , enjoying the lemony fragrance exuded from the leaves of this plant.  I regard this plant as a Super Ulam as it has many health benefits including treatment for stress, asthma and diabetes.  Maybe, that is why I feel so relaxed after the stroll.  Both the leaves and the flowers are edible and has a slight citrus taste to them.
In Malay, some people call it Selasih but as there are various types of Selasih, the more precise name is Kemangi.  The English name is Lemon Basil and the botanical name is Ocimum x Citriodorum. 
Whenever I do my version of the nasi kerabu, I chop some of these leaves and flowers along with bunga kantan, serai, daun salam and ulam raja (all freshly picked at the farm) and the resulting taste is a pleasure to the taste buds and definitely healthy.
This herb also is a great addition to any spicy dish and it lends a citrus-like flavour to the dish.  It can also be added to any seafood that will be steamed such as bawal putih and siakap.

Bundles ready for market

This plant can be propagated from the stem cuttings or seeds.  At the farm, we use the seeds as I feel it results in a better quality shrub.  It grows to about 1m in height and best in bright sunlight with regular watering in rich, organic soil.  Weekly pruning encourages the plant to produce new shoots and flowers whilst providing for sufficient supply for my weekly Sunday morning market.  It takes approximately 2 months from planting before it is ready for harvesting.
The leaves and flowers can also be chopped and dried, preferably in hot, dry area without direct sunlight, to produce a flavourful herbal tea with as much of its health benefits preserved. This tea is brewed in a similar manner to other herbal teas, steeping the tea for about 5 minutes in very hot water.  With its rich taste, I prefer it without adding any sweeteners.
In view of how this herb is consumed, as with all my other produce, no toxic chemical pesticides are used.  Only organic fertilizer is used.
Kemangi is rich in magnesium and beta-carotene as well as flavonoids.  There are many other key minerals and elements that are beneficial to the human body including the heart.  So next time that you are at the markets and encounter this herb, try it and enjoy.