{"product_id":"besobela-ethiopian-basil","title":"Besobela (Ethiopian Basil)","description":"\u003cp\u003eBesobela is a unique herb\u003cspan data-mce-fragment=\"1\"\u003e associated with the injera\/wat cuisine, which evolved in the highlands and mid-highlands of hinterland Ethiopia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts main purpose is to add flavor in the preparation of berbere, shiro, and clarified butter (clarified\/infused cooking butter for wat\/alicha is different from the Gurage\/kitfo version - an important detail that's often overlooked). It's also added to white shiro and alicha during the last minute of cooking as a finishing herb.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis fragrant, purple-flowered basil grows wild and cultivated in Ethiopia where it is harvested by hand, sun-dried, and pulverized for cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThank you to Menkir Tamrat for providing some of this description.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOur seed came from seed keeper Blair Williams who was given the seed by an Ethiopian woman who visited his garden when he lived in Los Angeles. In these photos you can see Besobela arranged on a taro leaf, as well as our dear friend Bilen Berhanu holding a bouquet of Besobela (purple flower) and Vana Tulsi (light green flower), which she took home to her mother to grind in to her spice mixes.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Besobela, Bassobela, Ethiopian Basil, Ethiopian Sacred Basil, Basobila. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100-120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 59% on 05\/11\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on the surface of moist potting soil and keep it evenly moist and in the sunlight until germination. Start indoors, and later transplant in full sun 10-12 inches apart. Continually harvest - this plant is a vigorous grower in warmer months.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":32573039575175,"sku":"HERB-028","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_bd844337-cb74-4b84-a389-8c79e12f2efc.jpg?v=1581645007","url":"https:\/\/trueloveseeds.sbs\/products\/besobela-ethiopian-basil","provider":"Truelove Seeds","version":"1.0","type":"link"}