Mrs. Burns' Lemon Basil
Ocimum basilicum var. citriodora 'Mrs Burns' Lemon'
An heirloom sweet basil cultivar from New Mexico with intense lemon flavor and large leaves.
This heirloom cultivar of sweet basil originates from the arid climate of New Mexico in the United States. It features larger leaves than standard lemon basil and delivers a more potent citrus taste supported by floral and minty undertones.
- Introduced by Janet Burns in Carlsbad, New Mexico in 1939.
- Has larger leaves and stronger lemon flavor than standard lemon basil.
- Contains citral for lemon scent and linalool for floral fragrance.
- Tolerates heat and dryness due to its New Mexican origins.
- Suitable for teas, salads, soups, vinegars, and desserts.
What is Mrs. Burns' Lemon Basil?
Mrs. Burns' Lemon Basil is an heirloom variety of sweet basil grown in the United States. The plant produces bright green foliage that measures up to eight centimeters in length. White flowers tinged with pink appear on the stems. The herb offers a powerful lemon aroma and taste stronger than other lemon basils. Subtle notes of cinnamon, mint, and spice accompany the primary citrus profile. A strong floral scent rounds out the sensory experience. The leaves are larger and the overall plant structure is more robust compared to related species.
Where does Mrs. Burns' Lemon Basil come from?
Janet Burns, an organic gardener based in Carlsbad, New Mexico, introduced this cultivar in 1939. She acquired the seeds from a neighbor who had cultivated the plant since the 1920s. Although commonly grouped with lemon basils, this variety belongs to the sweet basil family rather than the hybrid lemon basil species. It represents a distinct lineage developed within the American Southwest.
What does Mrs. Burns' Lemon Basil taste like?
The intense lemon character comes from high levels of citral in the leaves. Linalool contributes the noticeable floral fragrance. The taste profile includes underlying hints of cinnamon and mint. These compounds create a complex aromatic experience that stands out among other basil varieties. The heat level is zero as it contains no capsaicin.
How Mrs. Burns' Lemon Basil is grown and processed
This basil thrives in the dry conditions typical of New Mexico. It tolerates heat and drought well while preferring fertile, well-drained soil. Plants require six to eight hours of direct sunlight daily. They grow slowly and resist bolting until late in the season. Gardeners pinch off flowers to keep leaves from turning bitter. Regular harvesting encourages new growth, and the plants self-seed readily.
Mrs. Burns' Lemon Basil, drawn
How Mrs. Burns' Lemon Basil is used
Cooking applications include fresh salads, soups, and infused vinegars. The leaves work well in teas for beverages. Bakers incorporate the herb into desserts and sweet goods. It pairs effectively with poultry and fish dishes. Harvesters pick individual leaves repeatedly to maintain plant health.
Mrs. Burns' Lemon Basil in the world's kitchens
The cultivar originated in the United States and remains associated with local gardening practices in New Mexico. Its versatility allows it to complement various cooking styles without being tied to one specific tradition.
At a glance: where it turns up
Traditional and medicinal use
No safety notes or folk remedies are recorded for this cultivar.
What to use instead of Mrs. Burns' Lemon Basil
Gardeners often confuse this variety with true lemon basil. True lemon basil is a different hybrid species. Mrs. Burns' Lemon Basil has a stronger citrus punch and larger leaves than its namesake relative.
The trade in Mrs. Burns' Lemon Basil
The plant is primarily known through heirloom gardening networks originating from New Mexico.
Meal
The herb fits into various meal types throughout the day. It appears in lunch salads and dinner soups. Cooks use it to flavor chicken and fish entrees. Desserts and baked goods benefit from its sweet citrus notes. Tea preparations serve it as a drink ingredient. It also functions as a snack garnish.
Questions people ask about Mrs. Burns' Lemon Basil
Where does Mrs. Burns' Lemon Basil come from?
It originated in Carlsbad, New Mexico, United States. Janet Burns introduced it in 1939 after receiving seeds from a neighbor who grew it since the 1920s.
How does it differ from regular lemon basil?
It belongs to the sweet basil family, not the hybrid lemon basil species. It has larger leaves, a more robust plant structure, and a significantly more intense lemon flavor.
What does Mrs. Burns' Lemon Basil taste like?
It offers a powerful lemon taste driven by citral. Floral notes from linalool, along with hints of cinnamon, mint, and spice, create a complex aromatic profile.
How should I use this basil in cooking?
Use fresh leaves in salads, soups, and vinegars. It works well in teas, desserts, and baked goods. It also complements fish and chicken dishes effectively.
Good reading and sources
The facts on this page come from the Wikipedia article "Mrs. Burns' Lemon basil", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.
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