Mrihani

Approved Data

created by Roy at 18.02.2023

Features

Color

green

Taste

aromatic

tangy

Anise aroma

Location

planting: bed

Cultivation Break

2 Years

Season Overview

Propagating

Planting

Harvest

1ST YEAR

FOLLOWING YEARS

Description

Unique aroma: A hearty note like good Thai horapha, with strong undertones of cumin and coriander. The plants have strongly toothed, wavy leaves. It is the basil traditionally used in Tanzania. In Zanzibar it is called "Mrihani". In East African cuisine, the fresh or dried leaves (it is one of the few basils that can be dried because it is very spicy!) are used in curries, stir-fries and especially in coconut milk sauces. It is even used in East Africa to make a homemade perfume.

Non hybrid

Not frost resistant

Growing tips

Sow in trays (February-July). Light germinator: Do not cover seeds with soil; keep well moist. Germination at 20-25°C (3-12 days). Prick out after approx. 2 weeks.