At Fat Tomato, we grow lots of different basil, from the classic Genovese and Greek basil to spicy Thai, dark opal, cinnamon, and lemon basil. Each brings its own character, from sweet and floral to peppery or citrusy. We grow them in the warmth of our polytunnel, among tomatoes and peppers, where they thrive as natural companion plants.
Lemon basil is one of the most distinctive varieties. Smaller-leaved and paler than classic green basil, it releases an uplifting scent of citrus and clove when touched. Its flavour is bright, floral, and gently herbal - a perfect balance between basil’s sweet anise notes and the zestiness of lemon verbena or lemongrass. Often used in Southeast Asian cooking, it pairs beautifully with grilled fish or chicken, tossed into salads, or served with summer fruits like melon, strawberries, or peaches.
We’ve captured the aromatic freshness of lemon basil in this small-batch cordial, made slowly over several days using both the stalks and leaves, organic Colombian raw cane sugar, organic Verna lemons (sourced through the CrowdFarming platform), and a pinch of Wexford sea salt to round out the flavour. The result is fragrant, light, and beautifully balanced—a taste of the garden in full summer.
This is a grown-up cordial. Mix with sparkling water, soda, or sparkling wine, or add a splash of gin for a refreshing spritz. It’s also beautiful over ice cream, or swirled into whipped cream or yoghurt to serve with some fresh fruit.
Presented in a glass-cork bottle wrapped in illustrated paper that tells the Wexford and Irish food story, and packaged in our signature black box.
At Fat Tomato, we grow lots of different basil, from the classic Genovese and Greek basil to spicy Thai, dark opal, cinnamon, and lemon basil. Each brings its own character, from sweet and floral to peppery or citrusy. We grow them in the warmth of our polytunnel, among tomatoes and peppers, where they thrive as natural companion plants.
Lemon basil is one of the most distinctive varieties. Smaller-leaved and paler than classic green basil, it releases an uplifting scent of citrus and clove when touched. Its flavour is bright, floral, and gently herbal - a perfect balance between basil’s sweet anise notes and the zestiness of lemon verbena or lemongrass. Often used in Southeast Asian cooking, it pairs beautifully with grilled fish or chicken, tossed into salads, or served with summer fruits like melon, strawberries, or peaches.
We’ve captured the aromatic freshness of lemon basil in this small-batch cordial, made slowly over several days using both the stalks and leaves, organic Colombian raw cane sugar, organic Verna lemons (sourced through the CrowdFarming platform), and a pinch of Wexford sea salt to round out the flavour. The result is fragrant, light, and beautifully balanced—a taste of the garden in full summer.
This is a grown-up cordial. Mix with sparkling water, soda, or sparkling wine, or add a splash of gin for a refreshing spritz. It’s also beautiful over ice cream, or swirled into whipped cream or yoghurt to serve with some fresh fruit.
Presented in a glass-cork bottle wrapped in illustrated paper that tells the Wexford and Irish food story, and packaged in our signature black box.
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