Ocimum basilicum / Ocimum × africanum
ChefPax grows three distinct basil microgreen varieties — Dark Opal, Lemon Basil, and Thai Basil — each with its own flavor fingerprint and culinary application. Together, they represent the full aromatic range of the Ocimum genus at the microgreen stage: rich and complex, citrus-bright, or sweet and spice-forward.
All three are grown in 5×5 trays, light-sensitive from Day 0 (no blackout period), and harvested in 14–21 days when the leaves have fully developed their characteristic color and aroma. Basil microgreens are slower to grow than our core brassica crops, but the payoff is a level of aromatic intensity you don't get from mature basil leaves — concentrated flavors in a tiny package.
Dark Opal basil brings deep purple foliage and a classic sweet basil flavor with clove undertones. Lemon basil delivers bright citrusy notes ideal for seafood and Thai dishes. Thai basil microgreens carry the characteristic anise and licorice notes of full-grown Thai basil, making them a natural fit for Southeast Asian cooking. In Austin's cocktail bar scene, all three have found homes as botanical garnishes that add both visual drama and aromatic complexity.
Dark Opal basil tastes like intense sweet basil with a clove-like depth and subtle peppery warmth. Lemon basil microgreens are citrus-forward with a clean lemon zest quality and lighter basil undertones. Thai basil microgreens lead with anise and licorice — the same flavor profile as mature Thai basil, concentrated in the microgreen form. All three are aromatic, tender, and visually distinctive.
Basil microgreens contain vitamins A, C, and K, as well as calcium, iron, and magnesium. They're particularly rich in essential oils — the same aromatic compounds (linalool, eugenol, estragole) found in mature basil that have been studied for antimicrobial and anti-inflammatory properties. The essential oil concentration is higher in microgreens than in mature basil because the volatile oils haven't had time to dissipate.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Basil microgreens are the most temperature-sensitive of our crops — cold storage below 55°F causes blackening. Store at room temperature in their container, away from cold spots, and use within 3–4 days. Do not refrigerate basil microgreens; unlike most greens, cold harms them more than room temperature.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
No — basil microgreens are chilling-sensitive and will turn black if stored below 55°F. Keep them at room temperature in their container, away from cold air vents and refrigerator-cold spots. Use within 3–4 days of delivery.
Yes, as a 1-to-1 flavor substitute in small quantities. The flavor intensity is higher than mature leaves, so use slightly less than you would mature basil. They're best used raw or added at the very end of cooking.
Dark Opal and Thai basil are best for garnish and cocktail applications where the visual color matters. Lemon basil is the most versatile for cooking — it pairs well with seafood and Thai dishes without the color distraction. All three work raw on any dish where you'd use mature basil.
