7 Extraordinary Basil Varieties to Grow and Taste

Learn how to store fresh basil.

Bush Basil (‘Spicy Globe’)

Tiny leaves pack a peppery punch. Chef Chris Weber uses this compact herb with currants to season pork belly served with roasted beets, onions, and kohlrabi.

Opal Basil

Peppery and vivid, it enlivens Alaska weathervane scallops with chanterelles, carrots, and fava beans.

Thai Basil

Hints of fresh fennel; the flowers enhance spot prawn and wood‑roasted artichoke salad.

Lemon Basil

Reminiscent of lemon zest, perfect with fish like cold salmon.

‘Genovese’ Basil

Classic summer flavor—simple torn leaves explode on the palate. Paired with charred flatbread, maple leaf cheese, and basil‑infused honey.

‘Lime’ Basil

Distinct lime‑zest flavor stars in lime‑basil‑infused cucumber sorbet.

‘Cinnamon’ Basil

Adds warm spice to desserts with just a few sprigs.

Basil at a Glance

• Common name: Basil
• Botanical name: Ocimum basilicum
• Size: Up to 24″ tall, 12″ wide
• Hardiness: Zone 10; grown as annual everywhere (suffers below 40°F)
• Habit: Bushy, multi‑branching
• Conditions: Moderate to rich soil, regular moisture—great for containers
• Planting: Wait until nights are 55°F+ (around Mother’s Day). Full sun. Direct‑sow or start indoors 8 weeks ahead. Pinch tips for bushier growth and higher yields.
• Best features: Intense aroma, flavors from sweet to spicy, citrus to pepper. The more you harvest, the longer it produces.

Get seed‑starting tips. See ideas for growing herbs in containers.