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I can’t think of anything more delightful than the taste of summer. And to me this is easily defined as thick slabs of sliced tomato with a generous chiffonade of fresh basil. My mouth is watering just thinking of it!
Often when we are referring to basil, we are referring to its use in western culinary tradition–maybe sweet basil or Genovese basil–but there are so many more varieties to choose from! Painters is growing many of our favorites this season. Don’t miss trying a new variety.
Ocimum basilicum is an annual herb of the mint family Lamiaceae that is grown for its aromatic leaves. Across many cuisines and cultures (think Italian, Thai, Indonesian, or Vietnamese), the leaves are used fresh or dried to flavor vegetables, sauces, meats, and fish. It can be brewed into tea or used in cocktails or other cool drinks. Because the aromatic compounds vary widely with each cultivar, each of the various basils have distinct scents and flavors. Experiment with new varieties of basil to SPICE up your kitchen! Maybe try a Lemon Basil beverage or cocktail. Make a Red Rubin Basil-infused vinaigrette or Cinnamon Basil shortbread. Whip up a batch of your favorite pesto from the copious leaves of Pesto Perpetuo (or read all the way to the end to find Painter's famous Pesto Recipe)!
Beyond the kitchen, basil can also be used medicinally*. All varieties of basil contain vitamins and minerals, as well as antioxidants within the fresh leaves and the essential oils. Holy basil (or tulsi) has been used therapeutically in Ayurvedic medicine for centuries for its anti-inflammatory properties and to reduce stress. Basil essential oil has been shown to reduce the symptoms of migraines.
And of course, beyond consumption, many varieties of basil are renowned for their gorgeous foliage or their attractiveness to pollinators! Pesto Perpetuo's variegated leaves add a bright filler in a garden space, and Purple Ruffles Basil's frilly, deep purple leaves give a nice contrast. Siam Queen Basil’s violet-pink blooms are great for pollinators or, my favorite, African Blue Basil is loved for its hardiness and long lasting color (the flowers and the foliage) and will attract bees and butterflies all summer.
When growing basil, remember that all basils are very sensitive to frost, so plant in the ground after the last spring frost date. They are best grown in full sun in moderately rich and well-drained soil and require consistent and regular moisture throughout the growing season. While generally basils thrive in warm, sunny sites, some varieties have more tolerance for a bit of afternoon shade. And in our region, do watch out for blight and downy mildew as basils grown in humidity are susceptible to these conditions. Give them plenty of space to air out!
*When using herbal medicine, it is important to make informed decisions. Consult your trusted healthcare provider to help review and individualize your use to be sure it is safe and supports your health needs.
Varieties of Basil
Available at Painters for HERB FEST 2024
Sweet Basil
Ocimum basilicum
Annual, full sun, 2' tall and wide
One of the most popular culinary herbs with marvelously fragrant leaves -- the quintessential scent of summer!
Reliable and easy; loves warm, sunny weather and regular watering
Pinch back flower buds for continued leaf growth
Cinnamon Basil
Ocimum basilicum 'Cinnamon'
Annual herb, full sun, 18-30'' tall, 12-18'' wide
Cinnamon-scented leaves
Purple stems, small purple blooms in summer; suitable for container growing
Often used in Mexican cuisine; delicious in tea, salads, and cocktails (try it in place of mint -- yummm)
Everleaf Basil
Ocimum basilicum 'Everleaf Genovese'
Annual herb, full sun, 1-2' tall and wide
Compact and extremely high-yielding, with large, full, aromatic leaves
Slow to flower, disease resistant
Robust flavor, perfect for pesto
Red Rubin Basil
Ocimum basilicum 'Red Rubin'
Annual, full sun, 10-12'' tall, 8-10'' wide
Compact, dark-leafed variety that combines ornamental appeal and intense, spicy flavor
Striking container or accent plant; excellent for garnishing or flavoring vinegars and oils
Siam Queen (Thai) Basil
Ociumum basilicum 'Siam Queen'
Annual, full sun, 2-3' tall and wide
Heirloom variety native to southeast Asia with a rich licorice aroma and distinctive flavor
Perfect for soups, stir-fries, and spicy Thai cuisine
Highly ornamental purple-red stems and violet-pink blooms
Sweet Italian Large Leaf Basil
Ocimum basilicum 'Sweet Italian Large Leaf'
Annual, full sun, 12-15'' tall, 10'' wide
Marvelously fragrant leaves up to 4'' long
One of the most popular culinary herbs, and the basil of choice for all manner of Italian recipes
Reliable and easy; pinch back flower buds for continued leaf growth
Tuscany (Lettuce-Leaf) Basil
Ocimum basilicum 'Tuscany'
Annual herb, full sun, 12-16'' tall and wide
Lettuce-leaf variety with very large (3-5'') ruffled leaves
Delicious mild basil-anise flavor
Large leaves are excellent for salads or wraps
Appreciates rich, moist soil
Purple Ruffles Basil
Ocimum basilicum var. purpurascens 'Purple Ruffles'
Annual, full sun, 1-2' tall and wide
Striking, frilly, deep purple leaves and dramatic pink flower spikes make this award-winning basil as beautiful as it is delicious; a perfect pop of color and texture for herb gardens or flower beds
Sweet fragrance and flavor, great for all manner of culinary uses, makes a gorgeous garnish
Thrives in rich, evenly moist, well-drained soil
Lemon Basil
Ocimum basilicum x 'Lemon'
Annual herb, full sun, 1-2' tall and wide
Refreshing, sweet lemony aroma and flavor -- a delicious finishing touch for countless beverages and dishes
Attractive spikes of small, white, fragrant flowers in summer
Thrives in rich, well-drained soil with regular, generous watering
Note: The following three are similar species within the same genus as other basils and may be commonly called "basil", though they are not varieties of Ocimum basilicum.
African Blue Basil
Ocimum kilimandscharicum x basilicum
Annual, full sun, 2-3' tall and wide
Gorgeous, profuse spikes of purple flowers bring bees and butterflies all season
Excellent cut flower; sturdy and easy to grow
Sterile hybrid with a more camphoraceous taste than most basils; edible, but more highly valued as an ornamental pollinator magnet
Holy (Tulsi) Basil
Ocimum tenuiflorum
Annual, full sun, 1-2' tall and wide
Also known as Tulsi, grown as a sacred herb
Leaves are strongly scented and contain high amounts of eugenol
Most commonly used in teas and in Ayurvedic medicine
Pesto Perpetuo Basil
Ocimum x citriodorum 'Pesto Perpetuo'
Annual herb, full sun, 1-2' tall and wide
Non-flowering, sterile cultivar with light green foliage edged in creamy white - the only variegated basil!
Produces copious amounts of small leaves for cooking
Exceptional culinary and ornamental value
The Original Painter’s Pesto
Pesto is great served on bread, pizza, pasta, baked potatoes, seafood or poultry, veggies and more!
Ingredients:
2 cloves garlic peeled
2 tablespoons pine nuts
¼ teaspoon coarse salt
3 cups/3ounces fresh basil leaves
½ cup extra-virgin olive oil, divided
¼ cup grated parmesan cheese
Wash the basil, discard the stems and dry thoroughly. In a food processor or blender, add garlic, pine nuts and salt; process for approximately 15 seconds. Add basil leaves and pulse continuously to shred the leaves. Gradually add the olive oil to create a course mash, then add the parmesan and pulse to combine. Makes approximately 1 cup. Pesto will keep for up to 4 weeks in a covered container in the refrigerator. Pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, do not add the parmesan cheese until ready to use.