Food Forest Plants
Food Forest Plants
Sorry, I am not allowed to ship to WA, TAS, NT, and I don’t ship internationally!
$8.95
Out of stock
This basil thrives in warm weather with full sun and well-drained soil. It prefers regular moisture but dislikes waterlogging. In frost-free areas it can behave like a perennial, while in cooler climates (such as Sydney and Port Stephens) it’s best treated as an annual or protected in pots during winter. Regular harvesting encourages bushy growth and more leaves.
As the name suggests, Green Pepper Basil has a distinct peppery bite compared to sweet basil. The flavour is spicy, warm, and slightly sharp, making it excellent for adding depth to stir-fries, salsas, curries, and herb butters. It pairs well with tomatoes, grilled vegetables, and even tropical fruits like pineapple and mango. Fresh leaves are best, though they can also be dried for later use.
Traditionally, Green Pepper Basil has been used in folk medicine as a digestive aid and to help relieve bloating and indigestion. Like many basils, it contains essential oils with antioxidant and antimicrobial qualities. Its peppery, warming nature is also said to stimulate circulation. While generally safe as a culinary herb, it should be enjoyed in moderation as part of a varied diet.
Begin harvesting once the plant reaches around 20–30 cm tall. Pinch off growing tips regularly to encourage more branching and prevent early flowering. Leaves can be picked fresh for cooking or dried in small bunches in a warm, airy spot for winter use.
Disclaimer:
We love plants as much as you do! All plants sold by Food Forest Plants are intended for ornamental, educational, or gardening purposes. Some may have traditional culinary or medicinal uses, but we cannot give medical advice—please consult a qualified professional before consuming or using any plant. We take great care in labelling, but mistakes can happen. Food Forest Plants is not responsible for any illness, injury, or other effects from using, handling, or consuming plants. Use at your own risk.
This basil thrives in warm weather with full sun and well-drained soil. It prefers regular moisture but dislikes waterlogging. In frost-free areas it can behave like a perennial, while in cooler climates (such as Sydney and Port Stephens) it’s best treated as an annual or protected in pots during winter. Regular harvesting encourages bushy growth and more leaves.
As the name suggests, Green Pepper Basil has a distinct peppery bite compared to sweet basil. The flavour is spicy, warm, and slightly sharp, making it excellent for adding depth to stir-fries, salsas, curries, and herb butters. It pairs well with tomatoes, grilled vegetables, and even tropical fruits like pineapple and mango. Fresh leaves are best, though they can also be dried for later use.
Traditionally, Green Pepper Basil has been used in folk medicine as a digestive aid and to help relieve bloating and indigestion. Like many basils, it contains essential oils with antioxidant and antimicrobial qualities. Its peppery, warming nature is also said to stimulate circulation. While generally safe as a culinary herb, it should be enjoyed in moderation as part of a varied diet.
Begin harvesting once the plant reaches around 20–30 cm tall. Pinch off growing tips regularly to encourage more branching and prevent early flowering. Leaves can be picked fresh for cooking or dried in small bunches in a warm, airy spot for winter use.
Disclaimer:
We love plants as much as you do! All plants sold by Food Forest Plants are intended for ornamental, educational, or gardening purposes. Some may have traditional culinary or medicinal uses, but we cannot give medical advice—please consult a qualified professional before consuming or using any plant. We take great care in labelling, but mistakes can happen. Food Forest Plants is not responsible for any illness, injury, or other effects from using, handling, or consuming plants. Use at your own risk.