Although the offerings at most grocery stores might make you think otherwise, there is more than one variety of fresh basil. Take a look at your local farmers’ market or garden store and you’ll discover a whole new world of flavor and fragrance this summer. Basil is also easy to grow in the South because it can tolerate high heat, so consider adding these plants to a container garden or raised bed. Here are four varieties to look for:
Genovese Basil
Also called Sweet Basil or Sweet Genovese, Genovese Basil is the most common variety and what you’ll find in those plastic packages at the supermarket. The oval-shaped leaves are about two to three inches long and have a strong aroma and peppery flavor.
Best for: Pesto and pasta dishes, basil oil, basil sugar
Thai Basil
This plant has small, pointy leaves and purple flowers and stems. Thai basil leaves have a spicy licorice flavor that stands out in any dish.
Best for: Thai stir-fries or curries, Vietnamese noodle dishes
Opal Basil
Also called Purple Basil, a dramatic dark hue sets this basil plant apart from the rest. The entire plant is eggplant-colored, including the flowers, stems, and large leaves. Their flavor and fragrance is a little more subtle than Genovese Basil, the classic basil familiar to most people.
Best for: Opal Basil stands out in tomato salads like a Caprese or panzanella
Lemon Basil
True to its name, Lemon Basil has a noticeable citrus flavor and scent intermingled with basil’s traditional clove and anise notes. Mrs. Burns’ Lemon Basil is a popular variety of the plant because of its larger leaves.
Best for: Seafood dishes, basil lemonade, basil butter
