Basil Varieties for the Garden: Flavors, Folklore, and Growing Tips

Every spring we plant about a dozen basil varieties, but there are over 150 species to choose from! So many basils, so little thyme. Here are some types I'm crazy about.

• 'Genovese' – My all-time favorite for awesome pesto and authentic Italian basil flavor.
• 'Classico' – Another Genovese-type from Italy. Seeds aren't from Genoa so they can't bear the name, but flavor is identical—a great substitute.
• Citrus basils – We grow both 'Lime' and lemon-flavored 'Sweet Dani'. Tried others like 'Mrs. Burns', but 'Sweet Dani' outgrows them all with plenty of lemon flavor.

• 'Violetto' – The best purple basil we've found after years of trials. Reliably purple with strong growth and flavor. Older varieties like 'Dark Opal' produced many green or two-toned plants from the same seed packet.
• 'Fine Nano' – Sweet little mouse-ear basil with good flavor, perfect for containers indoors or out.
• Thai basils – Many to choose from, most with purple/red stems and purple flowers. 'Siam Queen' was an All-America Selections winner and stands the test of time. All have strong licorice flavor.

• 'Toscano' – Lettuce-leaf basil with large ruffled leaves. Milder than 'Genovese', great in sandwiches, salads, or even wrapping sushi.

Basil Folklore

Basil is among the earliest known herbs, originating in India and Thailand where it was culinary, medicinal, and sacred in Hindu religion. As it traveled west, it entered the cuisine and folklore of many cultures—associated with both love and madness! Early Romans thought it caused insanity. Ancient Greeks believed you had to shout and swear at seeds while planting for a successful crop. In Europe, lovers exchanged basil sprigs as fidelity symbols. In rural Mexico, basil supposedly returns a lover's roving eye. In Haiti, the pagan love goddess Erzulie used it as a protector; shopkeepers sprinkle basil water to ward off evil and bring prosperity.

Growing Basil

Basil is easy if you don't rush the season. Wait until soil warms nicely and night temperatures stay reliably above 50°F. Cold soil or nights will set plants back.

In southern regions with long seasons, direct-sow in the garden. We start seeds indoors 6 weeks before last frost for robust transplants. Seeds germinate quickly at 70–75°F—whether you yell at them or not is up to you.

Basil thrives on heat and full sun. It loves rich, moist soil but grows almost anywhere with regular watering and monthly fertilizing or compost side-dressing. As a companion plant, it's said to enhance tomatoes and peppers and protect them from insects.

Harvesting Basil

For best flavor, cut basil before it flowers—this also encourages branching and increases yield. If flowers get ahead, no worries—they're edible and tasty in salads. Essential oils dissipate quickly when leaves are cut or cooked, so add basil at the end of cooking. To preserve for winter, freeze leaves in plastic bags or water, or better yet—make and freeze lots of pesto. Delicious as sandwich spread, mixed with yogurt for dip, added to soup, pizza, and of course pasta. Fall in love with basil—you'd be crazy not to.

See more on the Almanac's Basil Growing Guide.

~ By Robin Sweetser

About This Blog

Get inspired by Robin Sweetser's backyard gardening tips. Robin has been a contributor to The Old Farmer's Almanac and the All-Seasons Garden Guide for many years. She and her partner Tom have a small greenhouse business and also sell plants, cut flowers, and vegetables at their local Farmer's Market.