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Tracy W.

BASIL-cally, All the Basils: 12 Different Varieties and How to Use Them

Updated: Apr 29



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.





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