African Pepper Basil (Ocimum gratissimum)

Basil Peper (Ocimum gratissimum): It's not easy to describe this African basil. In the first few years of growing it, I wasn't particularly impressed. The plant is similar to Nunum, large but not as large as the latter. In short, it's a hardy and productive plant. However, not having identified any particular organoleptic characteristics, I dismissed it as redundant, preferring its "big brother." This year, however, the seeds needed updating, so we grew it again. It was Giovanni Olivieri, sous chef at the Michelin-starred Orma restaurant in Roma, who pointed out what I had missed. Although it was faint on the nose, the leaves immediately evoked a vanilla sensation on the palate, a sort of sweetness followed by saltiness and a finish with hints of black pepper and cloves. A marvel that ended up directly on the menu. Collaboration with chefs has helped us, and continues to help us, refine our selection of varieties, thus seeking to combine ease of cultivation and versatility with more immediate culinary use. Sorry if I've gotten off topic...in the field, as I said, the plant is very large, exceeding one meter, and vigorous. It has low water requirements, tolerates and loves full sun. It has no particular soil requirements and is not affected by weeds. A vanilla-flavored tank.